Tuscan Gnocchi
This is an amazingly flavourful vegetarian dish. I totally love this dish and am so happy I found a simple but delicious way to eat gnocchi. This could easily be modified to be completely vegan. This recipe was inspired by https://www.delish.com/cooking/recipe-ideas/a22845363/tuscan-butter-gnocchi-recipe/ so if you like it go over to there site and give them a vote.
Servings: 6 people
Calories: 587kcal
Ingredients
- 3 tbsp. butter If making vegan, use vegetable oil
- 1 tsp garlic infused oil minced
- 2 cups halved cherry tomatoes
- 1 tsp dried oregano
- 5 pinches Kosher salt
- 5 twists Freshly ground black pepper
- 1 Pinch red pepper flakes (Only if this works for your tastes, tummy)
- 200 grams baby frozen spinach ~1/2 a pack of frozen spinach
- 1 cup low FODMAP chicken stock
- 1 cup lactose free heavy cream You can sub with lactose free milk but it's not as flavourful. Find as heavy a lactose free milk product you can. If making vegan, use coconut milk.
- 1/2 cup freshly grated Parmesan
- 1/4 cup freshly chopped herbs I prefer basil, but use any fresh hurbs like parsley, plus a little more for garnish. You can use dried herbs in a pinch but fresh is a lot more flavour.
- 2 packages 500g packages of gnocchi
- 1 cup shredded mozzarella
- 8 wedges Lemon Really nice touch, you can go without but try it it really kicks it up notch.
Instructions
- Thaw the frozen spinach. Don't try just throwing it in the pan to melt it. If you need to do this quickly, throw it in a microwave safe dish with a lid loosely placed on top. Microwave for ~3 minutes. (The lid will keep the steam in and help thaw this quickly) Do not tightly close the lid it will cause a steam bomb.
- Turn your oven on to 350°.
- In a large skillet over medium heat, melt butter and add garlic infused oil.
- Add cherry tomatoes and season with oregano, salt, pepper, and a pinch of red pepper flakes. Cook until tomatoes start to look a little "beaten up".
- 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.
- Add gnocchi and toss to coat.
- Pour gnocchi into a 9”-x-13” baking pan and top with mozzarella.
- Bake until gnocchi is cooked through and cheese is melty, 30 minutes.
- Garnish with more herbs and squeeze lemon on top before serving.
Nutrition
Serving: 4g | Sodium: 1296mg | Calcium: 297mg | Vitamin C: 22mg | Vitamin A: 4380IU | Sugar: 2g | Fiber: 5g | Potassium: 388mg | Cholesterol: 92mg | Calories: 587kcal | Saturated Fat: 18g | Fat: 30g | Protein: 17g | Carbohydrates: 66g | Iron: 8mg