Poêlée de gnocchis crémeux à la tomate et aux épinards

Ingrédients

• 1 large (40 g) leek, white and light green parts halved and thinly sliced
• 1/2 cup (64 g) yellow onion, diced
• 3-4 cloves garlic, minced
• 1 dry pint cherry or grape tomatoes
• 2 cups baby spinach, a few handfuls
• 3 Tablespoons unsalted butter
• 1/4 cup (26 g) grated parmesan cheese
• 1/4 cup half-and-half, room temperature or lukewarm
• 3 Tablespoons olive oil
• 3/4 cup white wine or vegetable stock (more stock if needed to thin sauce)
• 16 ounces (453 g) gnocchi, refrigerated or dried
• Salt and pepper, to taste

Préparation

1. 1

   Sauté aromatics: In a large skillet over medium heat, heat the olive oil. Add the sliced leek and diced onion, cooking for about 3 minutes. Season with a pinch of salt to enhance the flavors. Then add the minced garlic and cook for another 2-3 minutes until fragrant and softened.

2. 2

   Cook tomatoes: Add the cherry tomatoes to the skillet and cook until they start to blister and soften, about 5 minutes. Gently smash them with the back of a spoon to release their juices, then cook for an additional 1-2 minutes to allow the sauce to thicken.

3. 3

   Deglaze and build sauce: Pour in the white wine or vegetable stock to deglaze the pan, scraping up any browned bits from the bottom. Bring the mixture to a simmer and allow it to reduce for 1-2 minutes. Stir in the unsalted butter until it melts and fully incorporates into the sauce.

4. 4

   Add and cook gnocchi: Add the gnocchi to the skillet, stirring to coat them evenly with the sauce. Spread them out in a single layer to ensure even cooking. Cover the skillet with a lid or foil and simmer for about 4-5 minutes, checking occasionally and stirring gently. The gnocchi should be soft and pillowy when fully cooked.

5. 5

   Finish sauce and wilt spinach: One minute before the gnocchi are ready, stir in the grated Parmesan cheese and half-and-half to create a creamy sauce. Then add the baby spinach and gently stir until it wilts. If the sauce is too thick, add more vegetable stock to reach your desired consistency.

6. 6

   Serve: Immediately serve the gnocchi hot, topped with extra Parmesan cheese and optional fresh herbs like basil or parsley for garnish. Enjoy this creamy and flavorful skillet meal warm.