Creamy Tuscan Gnocchi Dish (Printable Version)

Pillowy gnocchi cooked with sun-dried tomatoes, spinach, and a luscious garlic-Parmesan cream sauce.

# 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 - 1/2 cup sun-dried tomatoes, drained and sliced
06 - 3.5 oz baby spinach leaves

→ Cream Sauce

07 - 1 cup heavy cream
08 - 1/4 cup vegetable broth
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 tsp dried Italian herb mix
11 - 1/4 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, 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 to 4 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
03 - Add sun-dried tomatoes to the skillet and sauté for 2 minutes. Incorporate baby spinach leaves and cook until wilted, approximately 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 thickens slightly.
05 - Add the cooked gnocchi to the skillet, tossing to coat evenly with the sauce. Season with salt and freshly ground black pepper to taste. Simmer for 2 to 3 minutes until heated through and creamy.
06 - Plate immediately, garnished with fresh basil leaves and extra grated Parmesan cheese.

# Expert Advice:

01 -
  • The sauce comes together in under 10 minutes, turning a humble package of gnocchi into something that tastes like you've been cooking all day.
  • Spinach and sun-dried tomatoes sneak in vegetables without anyone noticing they're eating something actually good for them.
  • It's creamy enough to feel indulgent but light enough that you won't need a nap afterward.
  • One skillet means one thing to wash, which might be the best part of dinner on a weeknight.
02 -
  • Don't add the gnocchi until the moment you're about to serve—they keep cooking as they sit in the hot sauce and will turn mushy if you leave them in too long.
  • Taste the sauce before you think it's done; salt and pepper are what separate a dish that tastes like something from a dish that tastes like restaurant-quality.
  • If your sauce breaks or gets grainy, don't panic—turn off the heat, let it cool for a minute, and whisk in a splash of cold broth while stirring gently, which usually fixes it.
03 -
  • Grate your own Parmesan just before cooking if you have the time—it melts into the sauce like it's supposed to, whereas pre-shredded gets waxy and doesn't disappear the same way.
  • Keep the heat medium and the simmering gentle throughout; this isn't a dish that benefits from aggressive cooking, and you'll taste the difference in the final bite.
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