Creamy Tuscan Gnocchi
This Creamy Tuscan Gnocchi can elevate any weeknight dinner! Best of all? It takes just 15 minutes to cook – can you believe it!?
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
Serving: This Tuscan gnocchi shines on its own, but it tastes phenomenal when spooned over mashed potatoes or rice, which soaks up the creamy sauce.
Storing leftovers: Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat portions in the microwave (or in a skillet with added water/broth) as needed.
Vegetarian: This recipe is easy to make vegetarian! Simply swap the chicken broth for vegetable broth (or wine).
Gluten-free: I’ve tested this recipe with gluten-free gnocchi and had fabulous results. Since there is no flour, this recipe is very easy to convert with that simple swap.
With chicken: Add 1-2 cups of chopped grilled chicken at the same time you add the gnocchi.
With sausage: Cook 1 pound of Italian sausage and drain off the excess fat. Stir the cooked (and drained) meat into the skillet just after you add the gnocchi and parmesan.
Nutrition
Calories: 512kcal | Carbohydrates: 54g | Protein: 13g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 1066mg | Potassium: 573mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2650IU | Vitamin C: 17mg | Calcium: 224mg | Iron: 6mg