Recipe of the Season: Sun Dried Tomato Gnocchi

2020 is a new year and a new decade, so I’ve decided to introduce some new seasonal/monthly features into my blog to kick off the year! One thing I really want to start on my Vegetarian Diary is “Recipe of the Season.” My mom and I both love cooking (and baking), so I have tons of recipes to choose from! Today, however, I’ve narrowed it down to one of my all-time favorite recipes of the season: Sun Dried Tomato Gnocchi. This isn’t specifically a winter dish, but I have been enjoying it a lot this winter. The original recipe calls for chicken, but obviously I didn’t add it during my own preparation. Nonetheless, feel free to enjoy this recipe with or without chicken! You can find the full recipe on


Here are the quick facts about the nutritional value of this recipe:

-Spinach, of course, is a magical superfood loaded with nutrients and antioxidants. I’m picky about spinach. I’m not a huge favor of the flavor, but in this recipe, it’s barely detectable when combined when combined with notes of tomato and cheese. Especially as a vegetarian, spinach is a great way for me to get some iron into my diet and maintain my health.

-Tomatoes make this dish colorful and vibrant, and they’re also a great source of vitamin C and vitamin K. Tomatoes can also lower the risk of cancer and heart disease.

So anyway, what is gnocchi? Essentially, it’s an Italian potato dumpling. It does taste quite a bit like a doughy noodle, and if I’m correct, it is technically considered a type of pasta. Also, it’s believed that gnocchi was the first pasta ever invented by the Italians! It’s a recipe and a historical tidbit  all in one.

Additionally, this recipe can also be substituted with gluten-free gnocchi rather than the traditional style, and of course, vegans can prepare it without the cheese and chicken. Trust me, it’s still just as delicious! 

I love this recipe because it’s warm, comfy, and homestyle- three things I love the most during these cold winter months. Obviously you can prepare this dish year-round, but I’m personally looking forward to making it next Christmas for my friends and family. If you guys also try out this recipe, let me know! I’d love to know your thoughts.

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