Creamy Tuscan Gnocchi (Printable Version)

Italian-inspired skillet dish with gnocchi, sun-dried tomatoes, spinach, and garlic-Parmesan cream sauce.

# What You'll Need:

→ 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 - ½ cup sun-dried tomatoes, drained and sliced
06 - 3.5 oz baby spinach leaves

→ Cream Sauce

07 - 1 cup heavy cream
08 - ¼ cup vegetable broth
09 - ½ cup grated Parmesan cheese
10 - ½ tsp dried Italian herb mix
11 - ¼ 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, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 3-4 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 leaves and cook until wilted, approximately 1 minute.
04 - Pour in heavy cream and vegetable broth. Stir in Parmesan cheese, Italian herbs, and red pepper flakes. Simmer gently for 3-4 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 2-3 minutes until heated through and creamy.
06 - Plate immediately and garnish with fresh basil leaves and extra Parmesan cheese.

# Expert Suggestions:

01 -
  • It feels like you're making something restaurant-quality without the stress or the price tag.
  • The whole dish comes together in half an hour, perfect for those nights when you need dinner to happen fast but taste slow and luxurious.
02 -
  • Don't overcook the gnocchi before adding them to the skillet or they'll fall apart in the sauce. That one-minute window after they float is your sweet spot.
  • Fresh Parmesan grated at home melts into the sauce like silk, while pre-grated cheese sometimes stays grainy no matter how long you stir.
03 -
  • If your sauce seems too thick, a splash of pasta water or vegetable broth loosens it without diluting the flavor.
  • Grating your own Parmesan makes a tangible difference in how the sauce comes together because the cheese actually melts rather than stays grainy and separate.
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