Creamy Tuscan Gnocchi Delight (Printable)

A rich skillet meal featuring gnocchi, sun-dried tomatoes, spinach, and a smooth garlic-Parmesan sauce.

# What You'll Need:

→ Gnocchi

01 - 1 pound 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 ounces 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. Cook the gnocchi according to package directions until they float, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3 to 4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
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 red pepper flakes if using. Simmer gently for 3 to 4 minutes until sauce thickens slightly.
05 - Add cooked gnocchi to the skillet and toss to coat evenly. Season with salt and black pepper to taste. Simmer for 2 to 3 minutes until heated through and sauce is creamy.
06 - Plate immediately, garnished with fresh basil leaves and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • The gnocchi stays pillowy and tender instead of turning to mush, and the cream sauce clings to every bite like it was meant to be together.
  • You can have dinner on the table in less than thirty minutes, but it tastes like you've been simmering something all afternoon.
  • It's naturally vegetarian, but hearty enough that no one misses the meat, and it welcomes additions if that's what your kitchen mood calls for.
02 -
  • Don't drown the gnocchi in sauce; they should swim in it, not sink, so if your sauce seems thin when you add the pasta, let it simmer uncovered for another minute or two to reduce slightly.
  • The moment you taste salt and pepper at the end isn't boring detail work—it's the difference between a good dish and one that tastes alive and balanced, so don't skip it.
03 -
  • Buy the best Parmesan you can find and grate it fresh, because the difference between pre-shredded and freshly grated is night and day when you're making a cream sauce this elegant.
  • Have your gnocchi cooked and ready before you even start the sauce; nothing kills a dish faster than waiting for pasta to finish while cream and herbs sit getting thick and heavy.
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