Tuscan Gnocchi with Sun-Dried Tomatoes and Spinach in Creamy Parmesan Sauce Recipe
This creamy Tuscan gnocchi recipe features tender potato gnocchi smothered in a luscious sauce made with butter, shallots, garlic, heavy cream, sun-dried tomatoes, and spinach. Finished with parmesan cheese, fresh basil, and a splash of lemon juice, this comforting Italian-inspired dish is perfect for a quick weeknight dinner or a cozy meal any time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Gnocchi
- 1 pound potato gnocchi
Sauce
- 1 tablespoon butter
- ¼ cup minced shallots or onion
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth or white wine
- ⅓ cup sliced sun-dried tomatoes
- 1 teaspoon Italian seasoning
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- ½ cup grated parmesan cheese, plus more for topping
- 2–3 cups baby spinach (about 2 generous handfuls)
- ½ lemon, juiced (2–3 tablespoons)
- ¼ cup chopped fresh basil leaves
Instructions
- Cook the gnocchi: Bring a large pot of salted water to a rolling boil. Add the potato gnocchi and cook for 2-3 minutes until the gnocchi float to the surface. Drain in a colander, then cover with a plate to keep warm while preparing the sauce.
- Prepare the sauce base: Heat a large skillet over low-medium heat. Add the butter and stir until melted. Add the minced shallots or onions and sauté until soft and translucent, about 2-3 minutes.
- Add garlic: Stir in the minced garlic and cook for 30-60 seconds until fragrant, being careful not to burn it.
- Add cream and deglaze: Pour in the heavy cream and use the bottom of a wooden spoon to scrape up any browned bits stuck to the skillet to incorporate into the sauce.
- Add broth and seasonings: Stir in the chicken broth or wine, then add sun-dried tomatoes, Italian seasoning, salt, and black pepper. Simmer the sauce for 4-5 minutes, stirring often, until it thickens slightly.
- Combine gnocchi and cheese: Add the cooked gnocchi and grated parmesan cheese to the skillet. Stir well to coat the gnocchi in the creamy sauce.
- Add spinach: Transfer the baby spinach to the skillet and stir it into the sauce and gnocchi. The residual heat will wilt the spinach gently.
- Finish with lemon and basil: Remove the skillet from the heat. Stir in lemon juice and fresh basil leaves. Taste and adjust seasoning if needed.
- Serve: Serve immediately, topped with extra parmesan cheese and fresh basil if desired.
Notes
- This Tuscan gnocchi is delicious served on its own or spooned over mashed potatoes or rice to soak up the creamy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth.
- To make vegetarian, substitute chicken broth with vegetable broth or use white wine.
- This recipe is easily adaptable to gluten-free by using gluten-free gnocchi.
- For added protein, stir in 1-2 cups of chopped grilled chicken when adding the gnocchi.
- For a sausage variation, cook 1 pound Italian sausage, drain excess fat, and stir into the sauce after adding the gnocchi and parmesan.
Keywords: Tuscan gnocchi, creamy gnocchi recipe, potato gnocchi with cream sauce, Italian gnocchi dish, spinach gnocchi, easy dinner recipes
