Ingredients
Method
Pan-Searing the Gnocchi
- Heat butter and olive oil in a large 12-inch heavy skillet or cast iron pan over medium-high heat until foaming.
- Add the uncooked gnocchi straight from the package in an even single layer. Sear undisturbed for 3 to 4 minutes until bottoms turn crispy and golden brown.
- Toss gnocchi gently and cook another 2 minutes until exterior is lightly blistered. Remove gnocchi to a plate.
Building the Velvety Garlic Sauce
- Reduce skillet heat to medium. Add sliced garlic and sun-dried tomatoes to residual pan butter, sautéing for 60 seconds until fragrant.
- Pour in the broth to deglaze the skillet, scraping up any delicious browned bits. Stir in heavy cream, salt, black pepper, red pepper flakes, and a microplane pinch of nutmeg. Bring to a gentle simmer for 3 minutes until slightly thickened.
- Gradually whisk in ¾ cup of grated parmesan cheese until silky smooth and fully melted.
Combining and Wilting Greens
- Return the golden seared gnocchi back into the skillet. Fold in fresh baby spinach.
- Simmer together for 2 to 3 minutes, tossing continuously until spinach wilts into the velvety sauce and gnocchi become pillowy and tender inside.
Garnish and Serve Hot
- Remove from heat. Scatter with remaining parmesan cheese and fresh torn basil leaves. Serve piping hot straight from the skillet alongside crusty Italian bread!