Directions

1. In a large skillet, heat olive oil over medium high heat.
2. Add gnocchi, tossing to brown on all sides for about 5 minutes.
3. In a small bowl, whisk mascarpone with zest from one lemon and fresh lemon juice from one lemon, 1/2 cup water, Kosher salt and freshly ground pepper. Set aside.
4. When gnocchi is mostly lightly browned, add 1/2 fresh spinach. Use tongs to toss with gnocchi until it fully wilts. Add remaining spinach until wilted, then garlic, cooking 1 minute longer. Reduce heat to low.
5. Toss gnocchi and spinach with mascarpone sauce until smooth and creamy.
6. Add drained and blotted sundried tomatoes and top with Parmesan cheese.
7. Serve immediately and make sure to come back to let us know how it was in the comments or ratings!