If you’re looking for a hearty, filling pasta…or soup? I never know exactly what to classify it as, but it’s warm, creamy, and full of flavor–the perfect pairing with a big chunk of homemade bread!

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Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Makes about 4 servings

• 2 Tablespoons butter
• 1/2 onion, chopped small
• 4 garlic cloves (or about 3-4 Tablespoons jar garlic)
• 1 cup chicken broth
• 1-1/2 cups heavy whipping cream
• 1/2 cup (or half an 8 oz jar) of sundried tomatoes, in olive oil, chopped roughly
• 1/2 teaspoon salt
• 1/2 teaspoon course ground black pepper
• 1/8 to 1/4 teaspoon red pepper flakes (I do 1/4 teaspoon because I like it a bit spicy)
• 1 teaspoon Italian seasoning (optional, but I add it)
• 1 lb gnocchi (shelf stable or refrigerated)
• 1 cup fresh baby spinach, loosely chopped
• 1/2 cup shredded Parmesan or shredded provolone cheese
• 4-5 fresh basil leaves, cut into ribbons

• Chop your onion and your sundried tomatoes.
• Head a large skillet over medium heat and add your butter and onion. Cook for 6-7 minutes, stirring often to prevent sticking and burning.
• Add garlic and cook for 1 minute longer.
• Add the chicken broth, heavy cream, sundried tomatoes, salt, pepper, Italian seasoning, and red pepper flakes. Stir together.
• Add in the gnocchi and let it simmer in the sauce for about 5 minutes.
• Chop your baby spinach and basil. Basil can be cut into ribbons by twisting the leaves together into a thick braid and then cutting.
• Stir in baby spinach, Parmesan or provolone cheese, and the basil. Leave some basil and cheese for garnish.
• Stir together and let simmer for 1-2 minutes. Remove from heat.
• Serve immediately and top with additional cheese and basil. Goes great with a hearty hunk of homemade Italian bread.

• If you’ve never made gnocchi before, I find the shelf stable one found in the pasta aisle to be easiest to use. Avoid anything frozen, it tends to get a little watery. Also do not cook the gnocchi before adding it to the sauce. They’re delicate and don’t need a long cook time, so the sauce cooks them completely.
• If you don’t want to use heavy cream or can’t find it, you can sub half-and-half, though it will be a little thinner of a sauce, but still delicious.

I never know if I should call this a soup or a pasta. It’s found in the pasta aisle, but I always serve it in a bowl and treat it like a really thick soup. Either way, this is a hearty dish and there are rarely leftovers when I make it for me and my husband.

Perfect for a cold, Minnesota winter day, football Sunday, or just as a nice warm meal to end the day, it has all the vibes for relaxation.

I hope you enjoy it as much as I do.

Until next time,