Sun-dried tomatoes are the star of this recipeproviding texture and umami.
Add gnocchi and cook, stirring often, until plumped and starting to brown, about 5 minutes.
Add beans and spinach and cook until the spinach is wilted, about 1 minute.
Carson Downing
Transfer to a plate.
Add the remaining 1 tablespoon oil to the pan and heat over medium heat.
Add sun-dried tomatoes and shallot; cook, stirring, for 1 minute.
Carson Downing
Increase heat to high and add broth.
Cook until the liquid has mostly evaporated, about 2 minutes.
Reduce heat to medium and stir in cream, lemon juice, salt and pepper.
Carson Downing
Return the gnocchi mixture to the pan and stir to coat with the sauce.
Serve topped with basil.
If you use traditionally made gnocchi, it will not be gluten-free since it is made with wheat flour.
Jacob Fox
However, you might use gluten-free gnocchi to make this recipe gluten-free.
Look for oil-packed sun-dried tomatoes.
Yes, you might!
Just see to it to use low-sodium canned white beans.
“No-chicken” broth is a vegetarian broth with a hearty, rich flavor and light golden color.
It can be found with the soups in the natural foods section of most supermarkets.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
