Creamy Pan-Fried Gnocchi

Prep Time: 10 mins

Cooking Time: 15 mins

Total Time: 25 mins

10 ounces gnocchi (Check out homemade gnocchi recipe to prepare it from scratch)
1 tablespoon oil from the canned-tomatoes jar
1 large shallot minced
⅓ cup vegetable broth
½ cup sliced oil-packed sun-dried tomatoes
4 ounces canned cannellini beans (drained and rinsed)
3 ounces baby spinach
⅓ cup heavy cream (if you are allergic to dairy, feel free to skip this and use cashew curry by smoothly pureeing ‘soaked and then boiled’ softened cashews in a blender. If allergic to nuts, add half a cup of plant-based milk, like almond, oat, or coconut per your preference. This ingredient is a must for the creaminess.)
¼ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons fresh basil leaves chopped

Heat 1 tablespoon of oil (from the can of sun-dried tomatoes) in a large nonstick skillet over medium-high heat. Add sun-dried tomatoes and chopped shallot. Cook while stirring (for about a minute). Add the vegetable broth, and cook until the liquid has mostly evaporated (for about 2 minutes).
Add gnocchi (store-bought or homemade, per your preference) and cook while stirring often, until it starts to brown (for about 5 minutes). Now, add beans and spinach and cook until the spinach is wilted (for about 1 minute).
Reduce heat to medium-low and stir in cream, salt, and pepper. Stir to coat well with the sauce.
Serve the quick Gnocchi topped with chopped basil. Enjoy!