Name: Garlic Butter Gnocchi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 Tbsp butter; 3 cloves garlic; 2 cups cherry tomatoes, halved (1 dry pint); 1 tsp oregano; salt and pepper to taste; pinch crushed red pepper (optional); 6 oz baby spinach; 1 cup chicken broth; 1 cup 1/2 and 1/2; 1 oz parmesan cheese, grated; 2 Tbsp fresh parsley chopped OR 1 tsp dried; 2 Tbsp fresh basil, chopped OR 1 tsp dried; 24 ounces gnocchi; 4 oz mozzarella, shredded

Garlic Butter Gnocchi

Adapted from Robin at Faith and Flour

Serves: 6

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine pasta

Servings 6

Ingredients

3 Tbsp butter
3 cloves garlic
2 cups cherry tomatoes, halved (1 dry pint)
1 tsp oregano
salt and pepper to taste
pinch crushed red pepper (optional)
6 oz baby spinach
1 cup chicken broth
1 cup 1/2 and 1/2
1 oz parmesan cheese, grated
2 Tbsp fresh parsley chopped OR 1 tsp dried
2 Tbsp fresh basil, chopped OR 1 tsp dried
24 ounces gnocchi
4 oz mozzarella, shredded

Instructions

Preheat oven to 350
Melt butter in a skillet
Add cherry tomatoes, garlic, oregano, salt and pepper and crushed red pepper
Cook until the tomatoes start to burst.
Add 1/2 of the spinach, cook down. Add the other half. After it is wilted, add chicken broth, half and half, parmesan cheese and herbs
Bring to a simmer, reduce heat, cook 3 minutes until slightly reduced.
Add gnocchi and toss to coat. Mix well
Pour into a 9×13 pan. Top with mozzarella.
Bake 30 minutes at 350