Basil Crush olive oil ·
Easy and Quick ·
Gluten Free ·
Potatoes Pastas and Grains ·
Tuscan Spice blend ·
Tuscan Gnocchi
Tuscan Gnocchi
10 minutes
20 minutes
Potatoes, Pastas and Grains
Ingredients
- 2 tablespoons Fustini's Basil Crush olive oil
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups halved cherry tomatoes
- 1 tablespoon Fustini's Tuscan Spice blend
- Kosher salt & freshly ground black pepper
- 4 cups baby spinach
- 1 cup low-sodium chicken broth
- 1 cup half & half
- 1/2 cup freshly grated Parmesan
- 1/4 cup freshly chopped herbs (such as basil and parsley), plus more for garnish
- 2 (17.5-oz.) packages gnocchi
- 1 cup shredded mozzarella
Directions
- Preheat the broiler to medium. In a large oven-safe skillet over medium heat, heat olive oil. Add garlic and tomato paste and cook, stirring constantly, until tomato paste darkens and starts to stick to the bottom of the pan, 2-3 minutes. Add cherry tomatoes and season with seasonings, and salt to taste. Cook until tomatoes are beginning to burst, then add spinach and cook until beginning to wilt.
- Stir in broth, heavy cream, Parmesan, and herbs and bring to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
- Meanwhile, bring a large pot of water to a boil and stir in 2 tablespoons of salt. Add gnocchi and cook, stirring occasionally, until gnocchi floats to the top, about 2 minutes. Drain gnocchi (discard pasta water) and add gnocchi to sauce, tossing to coat.
- Top with mozzarella and broil until cheese is melty, 3-5 minutes. Garnish with more herbs and serve.
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