Creamy Tuscan Gnocchi Dish (Printable View)

Pillowy gnocchi in a rich garlic-Parmesan sauce with sun-dried tomatoes and spinach.

# Needed Ingredients:

→ 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 cloves garlic, 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 according to package instructions until they float. 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 until fragrant, approximately 1 minute.
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 crushed red pepper flakes if using. Simmer gently for 3 to 4 minutes until the sauce slightly thickens.
05 - Add the cooked gnocchi to the skillet and toss to coat evenly with the cream 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 additional grated Parmesan cheese.

# Expert Hints:

01 -
  • Gnocchi becomes impossibly creamy without requiring any tricky technique or special skill.
  • Sun-dried tomatoes add a sweet-tart punch that makes everything taste more interesting than the sum of its parts.
  • You can have dinner ready in 30 minutes, which means it works for both weeknight panic and impromptu gatherings.
  • The sauce clings to every pillowy bite, so there's no such thing as a plain fork.
02 -
  • Gnocchi releases starch when it cooks, so don't overcook it or it becomes mushy; the float test is your reliable guide.
  • The cream sauce will thicken slightly as it cools, so err on the side of saucier than you think you need because it'll firm up after plating.
  • Fresh Parmesan makes a real difference when it hits the warm sauce because it melts smoothly, while pre-shredded versions sometimes turn grainy and separate.
03 -
  • Test the gnocchi doneness by watching them float, not by guessing time, because homemade and store-bought versions cook at slightly different speeds.
  • Grate Parmesan fresh right before making this, and you'll taste the difference immediately in how smoothly it incorporates into the warm cream.
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