Gnocchis crémeux aux tomates et aux épinards dans une seule casserole

Ingrédients

• 3 Tablespoons olive oil
• 1 large leek (white and light green parts halved and thinly sliced)
• 1/2 cup yellow onion (diced)
• 3-4 cloves garlic (minced)
• 1 dry pint cherry or grape tomatoes
• 3/4 cup white wine or vegetable stock* (more stock if needed to thin sauce)
• 3 Tablespoons unsalted butter
• 16 ounces gnocchi (refrigerated or dried)
• 1/4 cup grated parmesan cheese
• 2 cups baby spinach (a few handfuls)
• 1/4 cup half-and-half (room temperature or lukewarm)
• Salt and pepper (to taste)

Préparation

1. 1

   In a large skillet over medium heat, add olive oil. Once hot, add leek and onion and cook for about 3 minutes. Add a pinch of salt and remember to continue to add it in layers for flavor! Add garlic and cook for another 2-3 minutes until fragrant.

2. 2

   Add cherry tomatoes; cook until they begin to blister, about 5 minutes, and then begin to smash them down gently with the back of your spoon. Let the juices cook about 1-2 minutes.

3. 3

   Deglaze the pan with white wine or vegetable stock. Bring it back to a simmer and let it cook down for 1-2 minutes. Stir in the butter to melt.

4. 4

   Add in the gnocchi, stir to coat in the sauce, and make sure they are in a single layer to cook evenly. Bring to a simmer and cover the pan (use foil or a baking sheet if you don't have a lid) and cook about 2 minutes longer than the package suggests. Since they won't be submerged in boiling water, they generally take a little longer to cook. I usually cook mine for about 4-5 minutes total (*see notes). Stir once or twice, and be sure to taste test, they will be soft and pillowy when done!

5. 5

   A minute before the gnocchi is done, stir in parmesan cheese and half-and-half. Then, stir in the spinach until wilted. Add additional vegetable stock if needed for desired consistency.

6. 6

   Serve immediately with additional parmesan and/or a garnish of fresh basil or chopped parsley as desired. Enjoy!!