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Garlic Butter Gnocchi

Adapted from Robin at Faith and Flour
Serves: 6
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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 9x13 pan. Top with mozzarella.
  • Bake 30 minutes at 350