Serves 2
500g potato gnocchi
1 tbsp olive oil or oil from sundried tomatoes
5 cloves garlic, minced
1.5 cups cherry tomatoes, halved
2 cups baby spinach, diced
1/3 cup sundried tomatoes, diced
1 cup cream (can use oat milk)
1/2 cup chicken or vegetable broth
3/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
3/4 cup green olives (optional but highly recommended!)
1/2 tsp chili pepper flakes
salt and pepper to taste
Fresh basil for garnish (optional but highly recommended!)
Preheat oven to 400.
Cook gnocchi in salted water and cook according to instructions. Or if it's fresh, lightly fry but remove from pan once done or it will fall apart with the next steps.
In an oven-safe skillet, heat oil over medium heat. Add garlic and cook until fragrant. Stir in cherry tomatoes, sundried tomatoes, chili pepper flakes and spinach. Cook until spinach wilts.
Add cream, stock and all but a 1/4 cup of parmesan. Stir until combined and slightly thickened. Taste and season with salt and pepper, if necessary.
Add gnocchi to the sauce and mix well. Add 3/4 cup of mozzarella and mix. Sprinkle remaining parmesan and mozzarella on top.
Transfer to oven and bake for 15-20 minutes, until golden and bubbly.
Garnish with fresh basil and serve.