Gnocchi Salad Dried Tomatoes Spinach (Printer-Friendly Layout)
Pillowy gnocchi combined with sun-dried tomatoes, spinach, garlic, and parmesan for a flavorful Italian-inspired dish.
# Ingredients You'll Need:
→ Salad Base
01 -
500 g potato gnocchi
→ Vegetables
02 -
100 g sun-dried tomatoes, julienned (oil-packed and drained or dried and rehydrated)
03 -
100 g fresh spinach, roughly chopped
→ Flavor and Garnish
04 -
2 tablespoons extra-virgin olive oil
05 -
2 cloves garlic, minced
06 -
40 g Parmesan cheese, finely grated
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
09 -
2 tablespoons pine nuts, toasted (optional)
# Step-by-Step Instructions:
01 -
Bring a large pot of salted water to a rolling boil. Add potato gnocchi and cook until they rise to the surface, approximately 2–3 minutes. Drain thoroughly and set aside.
02 -
For oil-packed sun-dried tomatoes, drain and julienne. For dried tomatoes, soak in hot water for 10 minutes, drain, then julienne.
03 -
Heat extra-virgin olive oil in a large skillet over medium heat. Add minced garlic and sauté until aromatic, about 1–2 minutes.
04 -
Add julienned sun-dried tomatoes to the skillet and cook for 2–3 minutes. Incorporate drained gnocchi and toss until evenly coated in infused oil.
05 -
Add chopped spinach to the skillet and cook, stirring, until just wilted, 1–2 minutes.
06 -
Season with salt and freshly ground black pepper as needed. Transfer to a serving platter, sprinkle generously with grated Parmesan, and garnish with toasted pine nuts if desired.
# Extra Tips and Tricks:
01 -
For enhanced flavor and a smoother texture, use oil-packed sun-dried tomatoes and toast the pine nuts before garnishing.