Ingredients
- 1 pkg Anna Potato Gnocchi (17.6 oz)
- 1 can Cento Organic Whole Cherry Tomatoes (14 oz)
- 2 tbsp Cento Double Concentrated Tomato Paste Tube
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 cup Cento Organic Vegetable Stock
- 2 tbsp Butter
- 3 cloves Garlic, minced
- ½ cup Parmesan Cheese, grated
- Parmesan Cheese, rind
- ½ cup Heavy Cream
- 2 cups Fresh Spinach
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Heat olive oil and butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in sun dried tomatoes and cherry tomatoes, sautéing for 3â-4 minutes. Add in tomato paste and mix until evenly combined. Pour in vegetable broth, stirring well to create a smooth sauce. Add parmesan rind for added depth of flavor. Reduce the heat to low and let the mixture simmer for 5 minutes, allowing the rind to infuse the sauce. Gently fold in gnocchi, ensuring each piece is fully coated in the sauce. Cover and cook for 4â-5 minutes, or until the gnocchi is tender. Remove parmesan rind and stir in grated parmesan cheese, followed by heavy cream and spinach. Continue stirring until the spinach wilts. Season with salt and black pepper to taste. Serves 4.
