Step 1

Heat a large skillet over medium-high heat. Melt the butter and sauté shallots until transparent, about 2 minutes. Sauté garlic until fragrant, about 30 seconds.

Step 2

Add the gnocchi and let sear in the butter for a minute. Add the sun dried tomatoes and reserved oil. Cook for a further minute to release flavours into the gnocchi.

Step 3

Pour in the chicken broth, cream and Italian herbs. Scrape up any browned bits from the bottom of the pan.

Step 4

Season with salt and pepper to taste. Mix everything together and reduce heat to medium. Cover pan with lid and let cook for 5 minutes.

Step 5

Stir in the spinach leaves and cook until wilted, about 1 minute.

Step 6

Stir through parmesan cheese and chopped basil. Let simmer for a further minute or until gnocchi is soft, cooked through and the sauce has thickened to your liking.

Step 7

Season with a little extra salt & pepper, if needed, to suit your taste.

Step 8

Serve immediately.*