Creamy Tuscan Gnocchi Delight (Printable)

A comforting Italian skillet meal with tender gnocchi, sun-dried tomatoes, spinach, and luscious cream sauce.

# What You'll Need:

→ Gnocchi

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

→ Vegetables

02 - 2 tablespoons 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 teaspoon dried Italian herb mix
11 - ¼ teaspoon 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

# How to Make It:

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

# Expert Advice:

01 -
  • It comes together in the time it takes to boil water, yet tastes like you've been simmering something all day.
  • The sun-dried tomatoes add a concentrated tanginess that keeps the cream sauce from feeling heavy.
  • Spinach melts into the sauce so completely that even skeptics won't notice they're eating greens.
02 -
  • Don't skip draining the gnocchi thoroughly—excess water will make the sauce watery and dilute all that cream flavor you've built.
  • The cream will look thin at first, but it thickens as it simmers and coats the hot gnocchi, so don't panic and add more.
  • Taste the sauce before adding the gnocchi so you can adjust the seasoning properly without under- or over-salting.
03 -
  • If you're using homemade gnocchi, they'll cook faster than store-bought, so watch them carefully—some float within 30 seconds.
  • Grate your Parmesan fresh just before cooking; pre-grated cheese has anti-caking agents that make the sauce grainier.
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