Rich Creamy Tuscan Gnocchi (Print Version)

# Ingredients:

→ Base

01 - 16 ounces gnocchi

02 - 2 cloves of garlic, finely chopped

03 - 2 tablespoons of olive oil

→ Sauce

04 - ½ teaspoon black pepper

05 - ¼ cup shredded parmesan cheese, save extra for topping

06 - 1 teaspoon Italian seasoning

07 - ½ teaspoon salt

08 - 1½ cups of rich cream

09 - 1 cup of chicken stock

→ Add-ins & Garnish

10 - Fresh basil, sliced thin (optional on top)

11 - 1 cup of freshly chopped spinach

12 - ½ cup of sun-dried tomatoes, drained and diced small

# Instructions:

01 - In a big pan over medium heat, warm up about a tablespoon of oil. Cook the gnocchi for a couple of minutes until lightly browned, then set aside.

02 - Pour the rest of the oil into the same pan. Gently cook the garlic until it smells yummy, roughly a minute.

03 - Stir in the cream, chicken stock, salt, pepper, Italian seasoning, and parmesan. Keep mixing till the sauce thickens a little.

04 - Toss in the spinach, sun-dried tomatoes, and cooked gnocchi. Let it cook together for about 5 minutes on low.

05 - Sprinkle fresh basil on top before serving while it's nice and hot.

# Notes:

01 - Squeeze a tiny bit of lemon juice if it feels too creamy.

02 - Make sure to pat dry the sun-dried tomatoes, or the sauce gets oily.

03 - Goes perfectly with Pinot Grigio or Sauvignon Blanc wines.

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