Creamy Sun-Dried Tomato Gnocchi with Spinach

3. Fold in spinach and stir for 1–2 minutes until wilted.
4. Remove from the heat and stir in Parmesan. Taste for salt and pepper. Rest for 2 minutes, adjust the sauce with a splash of broth if needed, and top with basil and extra Parmesan.

Tips for the Best Result

This timing is for shelf-stable potato gnocchi. Fresh or frozen gnocchi may need different cooking times; follow the package guidance and adjust liquid as needed. Use freshly grated Parmesan for a smoother sauce.

Storage and Reheating

Refrigerate covered for up to 3 days. Reheat gently with a little broth, stirring frequently.