Creamy Tuscan Gnocchi Dish (Printable)

Sautéed gnocchi with sun-dried tomatoes, spinach, and a rich garlic-Parmesan cream sauce.

# Components:

→ Gnocchi

01 - 1 lb potato gnocchi (store-bought or homemade)

→ Vegetables

02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1/2 cup sun-dried tomatoes, drained and sliced
06 - 3.5 oz baby spinach leaves

→ Cream Sauce

07 - 1 cup heavy cream
08 - 1/4 cup vegetable broth
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 tsp dried Italian herb mix
11 - 1/4 tsp crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste

→ To Finish

13 - Fresh basil leaves, for garnish
14 - Extra grated Parmesan, for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, about 3 to 4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Incorporate sun-dried tomatoes and sauté for 2 minutes. Add baby spinach and cook until wilted, about 1 minute.
04 - Pour in heavy cream and vegetable broth. Stir in grated Parmesan, dried Italian herbs, and optional red pepper flakes. Simmer gently for 3 to 4 minutes until the sauce thickens slightly.
05 - Add cooked gnocchi to the skillet and toss to coat evenly with the sauce. Season with salt and freshly ground black pepper to taste. Simmer for an additional 2 to 3 minutes until heated through and creamy.
06 - Plate immediately and garnish with fresh basil leaves and extra grated Parmesan cheese.

# Expert Advice:

01 -
  • Gnocchi gives you that pillowy, comforting texture that makes you forget you can pull dinner together in less than half an hour.
  • The cream sauce is rich without being heavy, and those sun-dried tomatoes add a bright punch that keeps it from feeling one-note.
  • It feels fancy enough to serve guests but easy enough that you'll actually make it on a random weeknight.
02 -
  • Don't overcook the gnocchi before they go in the skillet; they'll keep cooking as they warm in the sauce and can become mushy if you're not careful.
  • The sauce will thicken more as it cools, so keep it a touch looser than you think is perfect when you're plating.
03 -
  • Drain your sun-dried tomatoes well and pat them dry with a paper towel before adding them; excess oil or liquid will water down your sauce.
  • If your Parmesan is pre-shredded, stir it in slowly so it doesn't clump; freshly grated melts in much more smoothly.
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