Creamy Tuscan Gnocchi (Print Version)

# Ingredients:

→ Base

01 - 16 ounces gnocchi
02 - 2 cloves garlic, finely chopped
03 - 2 tablespoons olive oil

→ Sauce

04 - 1 cup chicken broth
05 - ¼ cup shredded parmesan cheese, plus more for sprinkling on top
06 - ½ teaspoon salt
07 - 1½ cups heavy cream
08 - 1 teaspoon Italian seasoning
09 - ½ teaspoon black pepper

→ Add-ins & Garnish

10 - Fresh basil, chopped up (optional topping)
11 - ½ cup sun-dried tomatoes, chopped and drained
12 - 1 cup fresh spinach, roughly chopped

# Instructions:

01 - Warm 1 tablespoon of olive oil in a big pan on medium-high heat. Cook gnocchi for 2-3 minutes, then set aside on a plate.
02 - Pour the leftover oil into the pan. Stir garlic for around a minute until the smell pops.
03 - Add cream, chicken broth, parmesan, salt, pepper, and Italian herbs. Stir constantly until the sauce turns thicker.
04 - Toss in sun-dried tomatoes, spinach, and the sautéed gnocchi. Stir gently and let it cook for 5 minutes over low heat.
05 - Top with basil and serve it straight away.

# Notes:

01 - A squeeze of lemon can balance the creaminess.
02 - Make sure to drain the sun-dried tomatoes to avoid excess grease.
03 - Tastes great with Sauvignon Blanc or Pinot Grigio.

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