Creamy Tuscan Gnocchi Dish (Printable)

Italian-inspired skillet with gnocchi, sun-dried tomatoes, spinach, and 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. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 to 4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sun-dried tomatoes to the skillet and sauté for 2 minutes. Incorporate baby spinach and cook until wilted, approximately 1 minute.
04 - Pour in heavy cream and vegetable broth. Stir in Parmesan cheese, dried Italian herbs, and 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 and toss to evenly coat with the sauce. Season with salt and freshly ground black pepper to taste. Continue to 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 Tips:

01 -
  • Gnocchi absorbs the sauce like tiny flavor sponges, making each bite feel luxurious without pretension.
  • Sun-dried tomatoes bring a tangy sweetness that keeps the cream sauce from feeling heavy.
  • Comes together in 30 minutes, so weeknight dinners can feel like small victories.
  • Naturally vegetarian, but flexible enough to adapt if you want to add protein.
02 -
  • Gnocchi continues cooking in residual heat even after you remove it from the water, so don't cook it a moment longer than package instructions say or it becomes a starchy puddle.
  • The sauce will look thin when you first pour the cream in—this is normal and correct; it thickens as the Parmesan melts and the gnocchi releases its starch.
  • If your cream breaks or looks separated, you went too hot; turn the heat down to low and stir gently to bring it back together.
03 -
  • Brown your butter in a separate pan and drizzle it over the top with the basil—the nuttiness adds another dimension that feels like a restaurant secret.
  • If you make fresh gnocchi and it's overcooked, use it here anyway; the sauce's richness masks minor texture issues, and you've already done the work.
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