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Creamy Buttery Tuscan Gnocchi Recipe

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4.2 from 14 reviews

This Creamy Buttery Tuscan Gnocchi recipe is a quick and indulgent skillet dish featuring pillowy potato gnocchi simmered in a luscious sauce of heavy cream, garlic, sun-dried tomatoes, spinach, and Parmesan cheese, enriched with fresh herbs and buttery flavors. Perfect for a comforting yet elegant meal ready in just 25 minutes.

Ingredients

Main Ingredients

  • 2 tablespoons butter (or olive oil)
  • 1 brown shallot, chopped (or 1 small onion)
  • 4 cloves garlic, minced
  • 1 pound uncooked potato gnocchi (dry packaged, not fresh)
  • 1/2 cup sun dried tomato strips in oil (jarred, reserve 2 teaspoons of the jarred oil for cooking)
  • 2 tablespoons oil from the sun-dried tomatoes jar
  • 1/2 cup chicken broth
  • 1 1/4 cups heavy cream (thickened cream or half and half)
  • 1 teaspoon dried Italian herbs
  • 1 pinch salt (to taste)
  • 1 pinch pepper (to taste)
  • 1 1/2 cups fresh baby spinach
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 tablespoons fresh chopped basil (or parsley)

Instructions

  1. Heat Skillet and Sauté Aromatics: Heat a large skillet over medium-high heat. Melt the butter and sauté the chopped shallots until transparent, which takes about 2 minutes. Next, add the minced garlic and cook until fragrant, about 30 seconds.
  2. Sear the Gnocchi and Sun-Dried Tomatoes: Add the uncooked potato gnocchi to the skillet and let them sear in the butter for about one minute. Then add the sun-dried tomato strips along with the reserved 2 teaspoons of jarred oil. Cook for another minute to allow the flavors to infuse the gnocchi.
  3. Add Liquids and Herbs: Pour in the chicken broth, heavy cream, and dried Italian herbs. Scrape the bottom of the pan to loosen any browned bits which will add extra flavor to the sauce.
  4. Season and Simmer: Season the mixture with salt and pepper to taste. Stir everything gently and reduce the heat to medium. Cover the skillet with a lid and let it cook for 5 minutes so the gnocchi softens and the sauce begins to thicken.
  5. Add Spinach: Stir in the fresh baby spinach and cook until wilted, approximately 1 minute.
  6. Finish with Cheese and Herbs: Mix in the freshly grated Parmesan cheese and chopped fresh basil (or parsley). Let the gnocchi simmer, uncovered, for another minute or until the gnocchi is tender, the cheese has melted, and the sauce has thickened to your liking.
  7. Adjust Seasoning: Taste and add additional salt and pepper if needed to suit your preference.
  8. Serve: Serve the creamy Tuscan gnocchi immediately while hot for a richly satisfying meal.

Notes

  • You can substitute butter with olive oil for a dairy-free option, but the dish will be less rich.
  • If you prefer a lighter sauce, replace heavy cream with half-and-half or a mix of milk and cream.
  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • Fresh basil adds a bright herby note; parsley is a great alternative if basil is unavailable.
  • Using dry packaged gnocchi is important for texture; fresh gnocchi cooks differently and may require less time.
  • Keep stirring occasionally if the sauce thickens too quickly or starts sticking to the pan.
  • This dish pairs wonderfully with a simple side salad or crusty bread to soak up the creamy sauce.

Find it online: https://yumntasty.com/creamy-buttery-tuscan-gnocchi-recipe/