Creamy Tuscan Gnocchi
A quick, one-pan Italian favorite, this Creamy Tuscan Gnocchi blends tender gnocchi, sun-dried tomatoes, garlic, and spinach in a luscious cream sauce. Ready in just 15 minutes, it’s protein-rich, fiber-packed, and perfect for an easy, satisfying weeknight meal.
Equipment
- 1 medium skillet or sauté pan
- 1 measuring cup
- 1 measuring tablespoon
- 1 knife
- 1 cutting board
- 1 spatula or wooden spoon
Ingredients
- 2 tablespoons sun-dried tomato oil
- ¼ cup sun-dried tomatoes chopped
- 4 cloves garlic minced
- 1 pound potato gnocchi dry, packaged
- ¼ cup chicken broth or vegetable stock
- 1 cup heavy cream or half-and-half
- ½ teaspoon kosher salt
- 4 ounces fresh baby spinach
- ½ cup freshly grated parmesan cheese
- 2 tablespoons fresh basil chopped
Instructions
- Prepare the Pan and Heat Oil: Place a medium-sized skillet or sauté pan over medium heat. Add 2 tablespoons of sun-dried tomato oil and allow it to warm for about 30 seconds. This oil is infused with the flavors of sun-dried tomatoes, which will serve as the base for your creamy sauce. Heating it gently ensures the garlic won’t burn in the next step.
- Sauté Sun-Dried Tomatoes and Garlic: Add ¼ cup of chopped sun-dried tomatoes to the hot oil. Immediately follow with 4 cloves of minced garlic. Stir continuously for 1 minute, letting the garlic become fragrant and the tomatoes release their tangy, slightly sweet flavor. This step builds the aromatic foundation of the dish, so keep a close eye to avoid browning the garlic too much.
- Toast the Gnocchi: Add 1 pound of dry potato gnocchi directly into the pan. Using a spatula or wooden spoon, gently toss the gnocchi with the garlic and tomatoes, letting it lightly sear for about 1–2 minutes. The gnocchi will start absorbing the flavors of the oil and aromatics. Stir occasionally to prevent sticking, ensuring each piece gets a little golden contact with the pan.
- Add Liquids and Seasonings: Pour in ¼ cup chicken broth (or vegetable stock for a vegetarian version) and 1 cup of heavy cream (or half-and-half). Sprinkle ½ teaspoon of kosher salt evenly over the mixture. Stir everything together, making sure the gnocchi is coated in the creamy liquid. Allow it to simmer gently on medium heat for 5 minutes. During this time, the gnocchi will cook through and the sauce will thicken to a luscious, velvety consistency.
- Incorporate Fresh Spinach: Reduce the heat to low and add 4 ounces of fresh baby spinach directly to the pan. Use your spatula or spoon to fold the spinach into the creamy gnocchi gently. Cook for about 1 minute, or until the spinach wilts completely. The spinach adds a fresh, nutrient-rich element and a vibrant green color, balancing the richness of the sauce.
- Finish with Cheese and Herbs: Remove the pan from heat. Sprinkle ½ cup of freshly grated parmesan cheese over the gnocchi and stir gently to combine. Finally, add 2 tablespoons of chopped fresh basil, folding it into the creamy mixture. The cheese melts slightly from the residual heat, thickening the sauce, while the basil adds a fragrant, fresh finish that enhances the Tuscan flavors.
- Plate and Serve: Spoon the creamy gnocchi into bowls or onto plates immediately. For a professional touch, drizzle a little extra sun-dried tomato oil or sprinkle additional parmesan and fresh basil on top. Serve hot for the best flavor and texture. This dish pairs beautifully with a simple green salad or a glass of white wine, making it perfect for a weeknight dinner or a casual dinner with guests.
Notes
- Use dry packaged gnocchi for best results; fresh gnocchi can become too soft when simmered in cream.
- For a vegetarian version, substitute chicken broth with vegetable stock without compromising flavor.
- Sun-dried tomato oil intensifies flavor, but regular olive oil can be used if unavailable.
- The dish comes together in just 15 minutes, making it ideal for busy weeknights or last-minute meals.
- Adjust creaminess by using half-and-half for a lighter option, or heavy cream for a richer sauce.
- For extra flavor, toast the gnocchi slightly before adding liquids to create a subtle golden crust.
