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If you're searching for a dish that embodies comfort, richness, and a burst of flavor, look no further than creamy roasted garlic and tomato gnocchi. This delightful dish combines the soft, pillowy texture of gnocchi with the irresistible flavors of roasted garlic and sweet cherry tomatoes, creating a culinary experience that is as satisfying as it is delicious. The creaminess of the sauce beautifully envelops each piece of gnocchi, making it a perfect choice for a cozy dinner at home or an impressive dish to serve guests.

Creamy Roasted Garlic & Tomato Gnocchi

Discover the ultimate comfort food with this creamy roasted garlic and tomato gnocchi recipe. The soft, pillowy gnocchi pairs perfectly with the rich flavors of sweet roasted garlic and juicy cherry tomatoes, all enveloped in a velvety cream sauce. Ideal for cozy dinners or impressing guests, this dish is simple yet unforgettable. With tips on selecting the best ingredients and easy preparation methods, you'll elevate your dining experience and create a meal everyone will love.
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Ingredients
  

1 lb (450g) gnocchi (store-bought or homemade)

2 heads of garlic

2 tbsp olive oil

1 pint cherry tomatoes, halved

1 cup heavy cream

1 cup vegetable broth

1 tsp dried oregano

1/2 tsp red pepper flakes (optional)

1 cup fresh spinach

Salt and pepper to taste

1/2 cup grated Parmesan cheese (plus more for serving)

Fresh basil leaves for garnish

Instructions
 

Roast the Garlic:

    - Preheat your oven to 400°F (200°C).

      - Slice the tops off the heads of garlic to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap in aluminum foil. Place in the oven and roast for about 30-35 minutes, until the cloves are soft and golden.

        Prepare the Tomatoes:

          - While the garlic is roasting, arrange the halved cherry tomatoes on a baking sheet. Drizzle with the remaining tablespoon of olive oil, and season with salt, pepper, and dried oregano. Bake in the oven alongside the garlic for the last 15-20 minutes until they are blistered and juicy.

            Cook the Gnocchi:

              - Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions or until they float to the top (about 2-3 minutes). Drain and set aside.

                Make the Creamy Sauce:

                  - Once the garlic is roasted, allow it to cool slightly before squeezing the soft cloves out of the skins into a medium saucepan. Add the roasted tomatoes, vegetable broth, and heavy cream. Blend until smooth using an immersion blender or a regular blender (be cautious of the hot mixture).

                    Combine Everything:

                      - Place the blended sauce back over low heat and stir in the cooked gnocchi and spinach. Cook just until the spinach has wilted, around 2 minutes. Add the grated Parmesan cheese, and mix until melted and well combined. If the sauce is too thick, stir in a bit more broth or water to reach your desired consistency. Taste and adjust seasoning as needed.

                        Serve:

                          - Divide the creamy gnocchi among plates, topping each portion with extra grated Parmesan, a drizzle of olive oil, and fresh basil leaves for garnish. Enjoy while hot!

                            Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4