Description

Creamy Tuscan Gnocchi is a comforting Italian-inspired dish featuring tender potato gnocchi enveloped in a rich, creamy sauce with sun-dried tomatoes, fresh spinach, garlic, and Parmesan cheese. This one-pan meal is perfect for a quick and satisfying dinner.

Ingredients

Units Scale

1 tablespoon unsalted butter
2 cloves garlic, minced
3/4 cup heavy cream
2/3 cup chicken or vegetable broth
1 pound (16 ounces) potato gnocchi (shelf-stable or refrigerated)
1/3 cup sun-dried tomatoes, julienned (oil-packed, drained)
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
2 cups fresh baby spinach
1/2 cup freshly grated Parmesan cheese
1 teaspoon lemon juice
Salt and freshly ground black pepper, to taste
Fresh basil or parsley, chopped, for garnish (optional)

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Instructions

Sauté Garlic: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
Prepare Sauce: Pour in the heavy cream and chicken or vegetable broth. Stir in the Italian seasoning and red pepper flakes, if using. Bring the mixture to a gentle simmer.
Cook Gnocchi: Add the uncooked gnocchi and sun-dried tomatoes to the skillet. Stir to combine. Cover the skillet and cook for about 4 minutes.
Thicken Sauce: Uncover the skillet, stir, and continue to cook for an additional 2-3 minutes, stirring frequently, until the gnocchi is tender and the sauce has slightly thickened.
Add Spinach and Cheese: Stir in the fresh spinach, allowing it to wilt. Then, mix in the grated Parmesan cheese and lemon juice. Season with salt and freshly ground black pepper to taste.
Serve: Remove from heat. Garnish with chopped fresh basil or parsley, if desired. Serve immediately.

Notes

Gnocchi: Shelf-stable or refrigerated potato gnocchi works best for this recipe. Avoid using fresh gnocchi, as it may become too soft during cooking.
Sun-Dried Tomatoes: Opt for sun-dried tomatoes packed in oil for better flavor and texture. Ensure they are well-drained before adding to the dish.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or broth to maintain the sauce’s consistency.