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Yields: 6 servings Prep time: 10 min Cook time: 20 min |
Ingredients: • 1 (16 oz.) package shelf-stable gnocchi • 1 cup sun-dried tomatoes in oil • 1 tablespoon olive oil • 1 (15 oz.) can cannellini beans (rinsed) • 1½ cups baby spinach (roughly chopped) • 1 medium tomato (chopped) • 1 large shallot (sliced) • ½ cup chicken broth • 2 tablespoons lemon juice • 1 cup heavy cream • ½ teaspoon salt • 1 teaspoon pepper • 3 tablespoons fresh basil leaves (thinly sliced) • additional salt and pepper if desired (for gnocchi) |
TOOLS NEEDED:
| CAST IRON SAUTE SKILLET (4 QT.) |
STAINLESS STEEL SOLID SPOON |
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1. Heat 1 tablespoon oil in skillet over medium heat. Add gnocchi and cook, stirring often, until they start to brown (about 5 minutes.)
2. Add beans, spinach and fresh cut tomatoes. Turn heat down to medium-low.
3. Cook until spinach begins to wilt and then remove from heat and transfer to a bowl. Clean out pan.
4. Heat 2 tablespoons oil from the sun-dried tomatoes jar. Then add in the sun-dried tomatoes and shallot. Heat over medium for 1 minute.
5. Increase heat to high and add broth. Cook until the liquid has mostly evaporated (2 minutes.)
6. Reduce heat to medium and stir in cream, lemon juice, salt and pepper. Cook for another minute or two. Then add the gnocchi and veggies back in. Turn off the heat and stir.
7. Serve topped with fresh basil.
