Sundried Tomato Spinach Gnocchi

Bring a large pot of salted water to a boil and cook gnocchi according to package directions.

While water is heating, heat 2 tbsp of the sundried tomato oil (from the jar they are packaged in) in a large skillet over medium heat.

Add shallots and cook 5 minutes or until golden, then add garlic and cook for an additional minute, stirring to prevent the garlic from burning.

Add sundried tomatoes, baby spinach and broth to the skillet and simmer until the spinach wilts, about 3 minutes.

When gnocchi have finished cooking, drain it and reserve ½ cup of the starchy pasta water.

Add gnocchi to the skillet with the spinach and tomatoes and stir, using some of the pasta water to help coat the gnocchi if needed.

Serve with chopped parsley and shredded parmesan cheese, if desired.