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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
Servings: 6
Course: Main Course
Cuisine: pasta
Ingredients Method

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

Method
 

  1. Preheat oven to 350
  2. Melt butter in a skillet
  3. Add cherry tomatoes, garlic, oregano, salt and pepper and crushed red pepper
  4. Cook until the tomatoes start to burst.
  5. 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
  6. Bring to a simmer, reduce heat, cook 3 minutes until slightly reduced.
  7. Add gnocchi and toss to coat. Mix well
  8. Pour into a 9x13 pan. Top with mozzarella.
  9. Bake 30 minutes at 350