Yes, I'm afraid of tomato-based pasta sauces and will nine times out of 10 choose a creamy one.
I promise, there will be a low-fat pasta sauce on this blog at some point in my life.
1/2 cup stock
1 teaspoon lemon zest
1 clove garlic, minced
a handful of spinach (or more if you want... it wilts down dramatically)
1/2 cup parmesan
8-10 basil leaves, chiffonade (sliced thinly) or torn (better option)
1. Put stock, cream, zest and garlic into a frying pan and boil vigorously until reduced to about half. The sauce needs to be fairly thick to coat the pasta. It will take 10-15 minutes. Be careful not to let it boil over!
2. Add pepper, 1/2 cup parmesan, spinach and most of the basil, reserving some for the top.
3. Cook gnoochi according to packet directions and drain. Add to the sauce.
4. I like to serve mine with chopped fresh tomato on top with the remaining basil and a serve of garlic bread.