4 tbsp. butter
3 cloves garlic, minced
2 cups halved cherry tomatoes
1 tsp. dried oregano
Salt and Pepper
4 cups baby spinach
1 cup low-sodium chicken broth
1 cup heavy cream
1/2 cup freshly grated Parmesan
1/4 cup freshly chopped herbs (such as basil and parsley), plus more for garnish
2 (17.5-oz.) packages gnocchi
1 cup shredded mozzarella
Lemon wedges, for serving
- Preheat oven to 350°. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add cherry tomatoes and season with oregano, salt, pepper, and a pinch of red pepper flakes. Cook until tomatoes are beginning to burst then add spinach and cook until beginning to wilt.
- Stir in broth, heavy cream, Parmesan, and herbs and bring to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
- Add gnocchi and toss to coat. Pour gnocchi into a 9”-x-13” baking pan and top with mozzarella. Bake until gnocchi is cooked through and cheese is melty, 30 minutes.
- Garnish with more herbs and squeeze lemon on top before serving. Serves 8 people.