Creamy Tuscan Gnocchi Dish (Printable Version)

A rich Tuscan skillet dish with tender gnocchi, sun-dried tomatoes, spinach, and a smooth garlic-Parmesan sauce.

# What You Need:

→ Gnocchi

01 - 1 lb potato gnocchi

→ 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

# How To Make:

01 - Bring a large pot of salted water to a boil. Cook gnocchi until they float, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Cook onion until translucent, about 3-4 minutes. Add garlic and sauté for 1 minute until fragrant.
03 - Stir in sun-dried tomatoes and cook for 2 minutes. Add baby spinach and cook until wilted, about 1 minute.
04 - Pour in heavy cream and vegetable broth. Stir in Parmesan cheese, Italian herbs, and red pepper flakes. Simmer gently for 3-4 minutes until sauce thickens slightly.
05 - Add cooked gnocchi to skillet and toss to coat in sauce. Season with salt and black pepper. Simmer 2-3 minutes until heated through and creamy.
06 - Plate immediately, garnished with fresh basil leaves and extra Parmesan cheese.

# Expert Tips:

01 -
  • It's ready in 30 minutes but tastes like you've been simmering something for hours.
  • The cream sauce is so silky and forgiving that even if you're not confident in the kitchen, you'll feel like a chef.
  • Sun-dried tomatoes give you that concentrated burst of flavor without needing to reduce anything down.
  • One skillet means one very happy version of yourself at cleanup time.
02 -
  • Don't skip the step of letting the onion cook slowly—rushing it means missing the sweetness that balances everything else.
  • If your cream sauce breaks or looks grainy, you've likely cooked it too fast or too hot; a gentle simmer is all it needs, and pulling it off the heat helps more than stirring.
  • Fresh gnocchi cook much faster than frozen—some are done as soon as they float, so check the package or taste one if you're unsure.
03 -
  • Buy frozen gnocchi from the freezer section rather than the refrigerated pasta aisle—they cook more reliably and taste just as good as anything you could make at home in the time it takes.
  • Add the gnocchi to the sauce gently and let them sit for a minute before tossing; they'll absorb the flavors better than if you're constantly stirring.
  • If you find yourself without heavy cream, a mix of half-and-half and a splash of cream cheese whisked in creates a similar silky texture in a pinch.
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