Step 1

Melt butter in a large skillet over medium heat. (Use a skillet with a lid.) Add garlic and cook for 30-60 seconds, just until fragrant, then stir in the cream and broth.

Step 2

Bring the mixture to a gentle simmer, then stir in the gnocchi and sun-dried tomatoes. Cover the skillet and cook for 4 minutes, untouched.

Step 3

Uncover the pan, stir well, and test a gnocchi. Continue to cook, uncovered, stirring frequently, until the gnocchi is tender and the sauce slightly thickened.

Step 4

When the gnocchi is tender, stir in the spinach, Parmesan, and lemon juice. Season with salt, pepper, and more lemon juice to taste. (I usually start with 1/2 teaspoon salt and 8-10 cranks of black pepper, but this will vary to your preference.) Once the spinach has wilted, remove pan from the heat.

Step 5

Garnish with fresh basil and more Parmesan, as desired. Serve and enjoy!