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Sun-Dried Tomato Gnocchi Skillet

Sun-Dried Tomato Gnocchi Skillet

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A quick and effortless one-pan Sun-Dried Tomato Gnocchi Skillet that brings gourmet Italian-inspired flavors to the table in under twenty minutes. This halal-friendly recipe features crispy sautéed gnocchi in a creamy sauce with fresh spinach and sun-dried tomatoes.

Ingredients

Scale

16 oz Halal Potato Gnocchi
0.5 cup Sun-Dried Tomatoes
1 cup Halal Chicken Broth
0.5 cup Heavy Cream
2 cups Fresh Baby Spinach
3 cloves Garlic
0.25 cup Halal Parmesan Cheese
1 tbsp Lemon Juice
0.5 tsp Red Pepper Flakes
1 tbsp Olive Oil

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat
  2. Add the gnocchi directly to the pan and sauté for about 5 minutes until they turn golden brown and slightly crispy
  3. Remove the gnocchi from the skillet and set them aside on a plate
  4. In the same skillet, add the minced garlic and sun-dried tomatoes; cook for 1 minute until fragrant
  5. Pour in the halal chicken broth and lemon juice, using a wooden spoon to scrape up any browned bits from the bottom of the pa
  6. Stir in the heavy cream and red pepper flakes, then bring the mixture to a gentle simmer
  7. Add the fresh baby spinach to the skillet and stir until the leaves wilt into the sauce
  8. Return the crispy gnocchi to the pan and toss everything together so the sauce coats every piece
  9. Sprinkle the halal certified parmesan cheese over the top and stir until it melts
  10. Season with salt and black pepper to taste and serve immediately while hot

Notes

Do not boil the gnocchi beforehand; sautéing them directly in the skillet provides a better texture.

Use the oil from the sun-dried tomato jar instead of regular olive oil for more intense flavor.

For a dairy-free version, replace heavy cream with cashew cream or full-fat coconut milk.

Store leftovers in an airtight container in the refrigerator for up to three days.

To reheat, use the stovetop over low heat with a splash of broth or water to loosen the sauce.

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