Creamy Tuscan Gnocchi Dish (Printable)

A comforting skillet dish featuring gnocchi tossed in a rich garlic-Parmesan cream with sun-dried tomatoes and spinach.

# Ingredient List:

→ 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

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float. Drain and set aside.
02 - In a large skillet over medium heat, warm the olive oil. Add the onion and cook until translucent, about 3 to 4 minutes. Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the sun-dried tomatoes and sauté for 2 minutes. Incorporate the baby spinach and cook until wilted, about 1 minute.
04 - Pour in the heavy cream and vegetable broth. Stir in the Parmesan cheese, Italian herbs, and crushed red pepper flakes. Simmer gently for 3 to 4 minutes until the sauce thickens slightly.
05 - Add the cooked gnocchi to the skillet and toss to coat evenly with the sauce. Season with salt and 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 tastes like you've been cooking all day, but you'll have it on the table in half an hour.
  • The sun-dried tomatoes add this concentrated warmth that makes the cream taste less heavy and more intentional.
  • Once you nail this, you'll find yourself making it on tired weeknights because it feels indulgent without demanding anything from you.
02 -
  • The sauce will continue to thicken slightly even after you turn off the heat, so if it looks a shade too loose, that's perfect—stop there.
  • Gnocchi absorb moisture as they sit, so if you're making this ahead and letting it rest, add a splash more broth when you reheat it.
  • Sun-dried tomatoes vary wildly in saltiness depending on the brand, so taste before you add all your salt at the end.
03 -
  • If your cream sauce breaks or looks too thin, whisk in a small handful of grated Parmesan off the heat and it will come back together like magic.
  • The secret to this tasting restaurant-quality is tasting it constantly and adjusting—salt at the end, a pinch of herbs here, a turn of the pepper mill there.
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