Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium shallot, finely diced
  • 4 cloves garlic, minced
  • 1/4 cup sun-dried tomatoes in oil, drained and chopped
  • 2 tbsp tomato paste
  • 1/2 tsp red pepper flakes
  • 16 oz potato gnocchi
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • 2 cups fresh baby spinach
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh basil leaves, torn
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the butter in a large Dutch oven over medium heat. Add the diced shallots and sauté until translucent, about 3 minutes.
  2. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  3. Add the chopped sun-dried tomatoes and tomato paste. Stir constantly for 2 minutes until the tomato paste turns a deep mahogany color.
  4. Pour in the vegetable broth and add the drained chickpeas. Bring the mixture to a simmer.
  5. Stir in the potato gnocchi and simmer according to package directions until the gnocchi are tender.
  6. Fold in the fresh baby spinach until wilted, then stir in the heavy cream and grated Parmesan cheese until smooth.
  7. Remove the pot from heat. Stir in the fresh lemon juice and torn basil leaves. Season with salt and black pepper to taste.