Name: Creamy Tuscan Gnocchi Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Italian
Ingredients: 1 Tablespoon butter; 2-3 cloves garlic (minced); 3/4 cup heavy cream; 2/3 cup chicken or veggie broth; 1 pound potato gnocchi (uncooked); 1/3 cup oil-packed sun-dried tomatoes (julienne style); 1/2 cup freshly-grated Parmesan cheese; 1 teaspoon lemon juice; Kosher salt and black pepper (to taste); 1-2 cups fresh baby spinach; Fresh basil (optional garnish)

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Introduction

Creamy Tuscan Gnocchi is a rich and comforting dish that combines pillowy gnocchi with a luscious sauce packed with sun-dried tomatoes, spinach, and Parmesan. This easy skillet recipe comes together quickly, making it perfect for a satisfying weeknight dinner.

A bowl of gnocchi coated in a creamy, light orange sauce sits in the center of the image. The gnocchi pieces are plump and soft-looking, mixed with bright green spinach leaves and small strips of sun-dried tomatoes that add a reddish-brown contrast. The sauce has a smooth texture, evenly covering the gnocchi and greens, with some black pepper sprinkled on top for extra detail. The dish is served in a speckled bowl with a light brown rim placed on a white marbled surface. Nearby are scattered whole peppercorns and fresh basil leaves, adding freshness to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tablespoon butter
2-3 cloves garlic (minced)
3/4 cup heavy cream
2/3 cup chicken or vegetable broth
1 pound potato gnocchi (uncooked)
1/3 cup oil-packed sun-dried tomatoes (julienne style)
1/2 cup freshly grated Parmesan cheese
1 teaspoon lemon juice
Kosher salt and black pepper
1-2 cups fresh baby spinach
Fresh basil (optional garnish)

Instructions

Step 1: Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 30 to 60 seconds until fragrant. Stir in the heavy cream and broth.
Step 2: Bring the mixture to a gentle simmer, then add the gnocchi and sun-dried tomatoes. Cover the skillet and cook for 4 minutes without stirring.
Step 3: Uncover the pan, stir well, and test a gnocchi for tenderness. Continue cooking uncovered, stirring frequently, until the gnocchi is tender and the sauce has thickened slightly.
Step 4: Stir in the baby spinach, Parmesan cheese, and lemon juice. Season with salt and pepper to taste, starting with about 1/2 teaspoon salt and several grinds of black pepper. Cook until the spinach wilts, then remove from heat.
Step 5: Garnish with fresh basil and extra Parmesan if desired. Serve immediately and enjoy your creamy Tuscan gnocchi!

Tips & Variations

For a vegetarian version, use vegetable broth instead of chicken broth.
Swap baby spinach with kale or arugula for a different green flavor and texture.
If you like a bit of heat, add a pinch of red pepper flakes when cooking the garlic.
Use refrigerated gnocchi for convenience, but fresh gnocchi will give an even softer texture.

Storage

Store leftover gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of cream or broth to loosen the sauce if it has thickened.

How to Serve

This dish shows a close-up of soft, round gnocchi pieces covered in a thick creamy sauce with a light orange color. The sauce coats the gnocchi evenly, giving a shiny, smooth texture. Scattered throughout are fresh green spinach leaves, some folded and others flat, adding a vibrant green contrast. There are also pieces of sun-dried tomatoes with a deep red color and wrinkled texture. The dish is slightly sprinkled with black pepper and small herbs, giving it a rustic look. The whole image is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

To make a vegan version, substitute the butter with olive oil, use coconut cream or a plant-based cream, veggie broth, and vegan Parmesan or nutritional yeast.

How do I know when the gnocchi is cooked?

The gnocchi is done when it is tender and has a light, airy texture. Testing one by biting into it is the best way to ensure it’s cooked through but not mushy.