This Pan-Fried Gnocchi with Sundried Tomatoes and Spinach deserves to be in the weekly rotation! Our recipe uses mostly pantry ingredients and takes less than 30 minutes.
I love a recipe that comes from mostly pantry ingredients. Especially when the flavors are so bright! That’s the case with this recipe for Pan-Fried Gnocchi with Sundried Tomatoes and Spinach.
The sundried tomatoes that I made several weeks ago are certainly the inspiration behind the dish, and I knew they’d be fabulous with easy-to-make gnocchi. Lightly pan fried in olive oil, I’ve also added some cannellini beans, mushrooms and spinach to bulk up the recipe.
Sprinkle on some fresh feta at the end to make the mediterranean flavors in this dish shine. But, this is totally one of those meals that you can mix and match to suite your taste and ingredients on-hand!
Pan-Fried Gnocchi with Sundried Tomatoes and Spinach
Heat the olive oil in a large skillet over medium high heat. Add the gnocchi to the oil, breaking them apart gently. Season with salt and pepper and cook. Stir just occasionally, allowing each side of the gnocchi to turn golden and crisp. It should take about 8-10 minutes. Remove the gnocchi from the skillet and set aside.
Add just a light splash of olive oil to the skillet and add the mushrooms in an even layer. Be careful not to overcrowd them, as you want them to get golden and not steam. Cook, stirring occasionally for another four minutes or so.
Return the gnocchi to the pan, along with the beans, tomatoes and spinach. Add one more light splash of olive oil and another pinch of salt and pepper. Stir until warmed through and the spinach has wilted slightly.
Serve immediately with a garnish of Feta cheese and a squeeze of fresh lemon, if desired.
Pan-Fried Gnocchi with Sundried Tomatoes and Spinach
This Pan-Fried Gnocchi with Sundried Tomatoes and Spinach deserves to be in the weekly rotation! Our recipe uses mostly pantry ingredients and takes less than 30 minutes.
Ingredients
- 18 ounce package of shelf-stable gnocchi
- 2-3 Tb. oil
- 12 ounces mushrooms, cleaned and sliced
- 1/2 cup sundried tomatoes in olive oil, sliced
- 1 package of loosely packed baby spinach
- 15 ounce can of cannellini beans, drained
- salt and pepper to taste
- Garnish: crumbled feta cheese and lemon wedges
Instructions
- Heat the olive oil in a large skillet over medium high heat. Add the gnocchi to the oil, breaking them apart gently. Season with salt and pepper and cook. Stir just occasionally, allowing each side of the gnocchi to turn golden and crisp. It should take about 8-10 minutes.
- Remove the gnocchi from the skillet and set aside.
- Add just a light splash of oil to the skillet and add the mushrooms in an even layer. Be careful not to overcrowd them, as you want them to get golden and not steam. Cook, stirring occasionally for another four minutes or so.
- Return the gnocchi to the pan, along with the beans, tomatoes and spinach. Add one more light splash of olive oil and another pinch of salt and pepper. Stir until warmed through and the spinach has wilted slightly.
- Serve immediately with a garnish of Feta cheese and a squeeze of fresh lemon, if desired.
If you end up using my recipe for Sundried Tomatoes, be sure to click here for a Sundried Tomato Hummus, too!
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