If you're looking for quick and easy meals with big flavor, you'll love this Creamy Tuscan Gnocchi. This Italian-inspired dish can elevate any weeknight dinner.
Featuring pillowy gnocchi, sun-dried tomatoes, heavy cream, and fresh basil. Serve it with crusty bread and olive oil for the ultimate restaurant-at-home experience!
This Tuscan gnocchi recipe is the ultimate comfort food. Potato-y, creamy, and oh-so-decadent, this simply stunning dish has all the makings of a treasured favorite.
I've tested this recipe many, many times and finally achieved the perfect balance of creaminess, flavor, and texture. It's just one of those great recipes you'll want to make again and again!
Whether you're looking for an approachable dish for company – or want to romanticize your daily life, this delicious gnocchi dish is the perfect fit. I know you'll love it as much as we do!
Why You'll Love It:
- Flavorful. Who can say no to sundried tomatoes, parmesan cheese, basil, fresh baby spinach, Italian herbs, and a splash of fresh lemon?
- Surprisingly quick. Gnocchi cooks in just a few minutes, and the easy pan sauce comes together in under 10 minutes. You'll be surprised how quickly you can pull a good meal together.
- Cozy comfort food. Truly nothing says comforting like soft gnocchi, lots of parmesan cheese, and a silky cream sauce.
Ingredients
- Gnocchi: Potato gnocchi cooks in just a few minutes, which makes it an ideal option for last-minute dinners. For this recipe, you will need a 1-pound package.
- Heavy cream: Also known as heavy whipping cream. This adds a rich and creamy texture and helps to thicken the sauce.
- Broth: I recommend using a good quality chicken broth, but vegetable broth can be used for a vegetarian option, or even wine if you have some on hand!
- Sun-dried tomatoes: I recommend buying the pre-sliced tomatoes packed in oil. If you can't find sliced, you can easily chop them with a sharp knife.
You will also need:
- Italian seasoning
- Fresh basil
- Baby spinach
- Shallot (or onion)
- Garlic
- Lemon
- Parmesan
- Butter
- Salt and pepper
How to Make Tuscan Gnocchi
You'll be shocked how quickly this creamy gnocchi recipe comes together. Serve it over mashed potatoes, or with a side of crusty bread (or garlic bread) with dipping oil. Who needs Olive Garden when you can make better dishes at home!?
- Bring a large pot of water to a boil and salt it generously. Add the uncooked gnocchi to the boiling water, and cook it just until it floats (about 3-4 minutes).
- Use a slotted spoon to scoop the gnocchi from the water and transfer it to a bowl with a plate on top to keep warm. Set aside.
- Add 1 tablespoon of butter to a large skillet over medium heat. Once the butter melts, add the shallot (or onion) and cook just until soft – about 2-3 minutes.
- Once the shallot is soft, add the garlic and saute just until fragrant (about 30-60 seconds).
- Immediately pour in 1 cup of heavy cream, using the bottom of a wooden spoon to scrape up any browned bits.
- Add in the chicken stock, sun dried tomatoes, Italian seasoning, salt, and pepper. Stir well to combine.
- Simmer the sauce, stirring often, until thickened – about 4-5 minutes. Once the sauce has thickened, add in the reserved cooked gnocchi and ½ cup of shredded parmesan cheese.
- Add in the fresh spinach, stirring to incorporate it into the sauce. The residual heat will cook the spinach.
- Once the spinach has wilted, remove the skillet from the heat and add in the fresh basil and lemon juice. Stir, then taste and adjust seasonings as needed.
- Serve with additional fresh basil and parmesan cheese (if desired).
What to Serve with Gnocchi
- Mashed potatoes
- Bread (crusty bread, breadsticks, grissini, garlic bread, etc.)
- Creamed spinach
- Cooked greens
- Salads
- Roasted veggies
- Soups (try my baked feta soup!)
Storing Leftovers
Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. Reheat portions as needed in the microwave, or in a skillet with added water or broth.
Variations
With sausage: If you want some added protein and texture, brown up some savory Italian sausage and stir it into the sauce before serving. Drain the sausage to remove excess grease – this prevents fat globules from forming in the sauce.
Creamy Tuscan chicken gnocchi: If you like creamy chicken, add some cooked and chopped chicken to this recipe – just make sure to season it first!
With wine: Swap the broth for your favorite dry white wine.
Extra add-ins: Once you've tried the recipe as-is, you can get creative and make it your own. Try cherry tomatoes, bell peppers (or roasted red pepper), your favorite Italian herbs, a sprinkle of red pepper flakes, etc.
Substitutions
- Without heavy cream: You may substitute the heavy cream for good quality canned coconut milk.
- Dairy-free/vegan: Swap the heavy cream for coconut milk, the parmesan cheese for a vegan version, the butter for your favorite plant-based spread (or oil), and the broth for vegetable broth.
- Gluten free: I've tested this recipe with gluten-free gnocchi and have had stellar results. It's an easy swap and very delicious!
- Cauliflower gnocchi: Swap the potato gnocchi for your favorite cauliflower gnocchi. Follow the package directions for cooking, as it could be different from those outlined in the recipe.
More Easy Dinner Ideas
If you loved this recipe for Tuscan Gnocchi, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Creamy Tuscan Gnocchi
Ingredients
- 1 pound potato gnocchi
- 1 tablespoon butter
- ¼ cup minced shallots or onion
- 3 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth or wine
- ⅓ cup sliced sun-dried tomatoes
- 1 teaspoon Italian seasoning
- ½ teaspoon salt plus more to taste
- ¼ teaspoon pepper
- ½ cup grated parmesan cheese plus more for topping, if desired
- 2-3 cups baby spinach (2 generous handfuls)
- ½ lemon juiced (2-3 tablespoons)
- ¼ cup chopped fresh basil leaves
Instructions
- Bring a large pot of water to a rolling boil. Salt generously, then add in the potato gnocchi. Cook for 2-3 minutes, or until the gnocchi floats.
- Drain the gnocchi in a colander, placing a plate over the top to keep it warm while you prepare the sauce.
- Heat a large skillet over low-medium heat.
- Once the skillet is hot, add the butter and stir to melt.
- Add the minced shallot or onion and saute until soft, 2-3 minutes.
- Once the onion is soft, add in the minced garlic and cook until fragrant (30-60 seconds).
- Immediately pour in 1 cup of heavy cream, and use the bottom of a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Pour in the chicken broth (or wine), and stir to incorporate.
- Add in the sun dried tomatoes, Italian seasoning, salt, and pepper.
- Simmer for 4-5 minutes – stirring often – until the sauce is slightly thickened.
- Add in the cooked gnocchi and parmesan cheese. Stir well.
- Transfer the spinach into the skillet and stir it into the sauce and gnocchi; it will begin to wilt from the residual heat.
- Once the spinach has wilted, remove the skillet from the heat and add the lemon juice and fresh basil. Stir well, then taste and adjust seasonings according to your preference.
- Serve with additional parmesan cheese and garnish with fresh basil (optional).
Notes
Nutrition
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