Creamy Sun-Dried Tomato Gnocchi with Spinach

Shelf-stable potato gnocchi cooks directly in a tomato-cream sauce for a quick, comforting skillet dinner. Sun-dried tomatoes bring concentrated flavor, and spinach folds in at the end. A spoonful of the tomato oil is an easy way to build the sauce without adding another ingredient.

Prep: 10 minutes · Cook: 20 minutes · Yield: 4 servings

Ingredients

• 1 tablespoon oil from a jar of oil-packed sun-dried tomatoes
• 3 garlic cloves, minced
• 1/3 cup drained sun-dried tomatoes, chopped
• 1 tablespoon tomato paste
• 1 1/2 cups low-sodium vegetable broth, plus extra as needed
• 1/2 cup heavy cream
• 1 pound shelf-stable potato gnocchi
• 3 packed cups baby spinach
• 1/3 cup finely grated Parmesan, plus extra for serving
• 1/4 teaspoon red pepper flakes, optional
• Salt and black pepper to taste
• Fresh basil, for serving