Creamy Spinach & Blistered Tomato Gnocchi (GF)

This comes together in about 15 minutes. It relies on the acidity of the tomatoes to cut through the creamy sauce, keeping it balanced rather than heavy.

Ingredients

* The Gnocchi: 1 package (approx. 12-16 oz) gluten-free gnocchi (Cauliflower gnocchi works well here for a lighter option, or a chickpea/potato blend).

* The Veg: 1 cup cherry tomatoes (left whole), 2 large handfuls of fresh baby spinach.

* The Sauce: 3 cloves garlic (minced), ½ cup heavy cream (or full-fat canned coconut milk for dairy-free), ¼ cup grated Parmesan cheese, ½ cup vegetable broth or pasta water.

* Pantry: Olive oil, salt, freshly cracked black pepper, red pepper flakes (optional).

Instructions

* Crisp the Gnocchi:

Heat a generous swirl of olive oil in a large skillet over medium-high heat. Add the gnocchi in a single layer. Do not disturb them for 2-3 minutes until they develop a golden sear on one side. Flip and cook for another 2 minutes. Remove them from the pan and set aside. (This prevents them from getting gummy in the sauce).

* Blister the Tomatoes:

In the same pan, add the cherry tomatoes and a pinch of salt. Cook undisturbed for about 3 minutes until the skins begin to blister and pop.

* Build the Sauce:

Lower the heat to medium. Add the minced garlic to the tomatoes and sauté for 30 seconds until fragrant (don't burn it). Pour in the vegetable broth (or water) and let it bubble for a minute to deglaze the pan. Stir in the cream and bring to a gentle simmer.

* Combine:

Stir in the Parmesan cheese until melted and the sauce thickens slightly. Add the spinach and stir until just wilted.

* Finish:

Toss the crisped gnocchi back into the pan, coating them gently in the sauce. Season with fresh black pepper and red pepper flakes if you like a kick. Serve immediately while warm.