Creamy Tuscan Gnocchi (Printable Version)

Pillowy gnocchi tossed in garlic-Parmesan cream with sun-dried tomatoes and spinach for a rich Italian skillet dish.

# 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

# Step-by-Step Instructions:

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

# Expert Advice:

01 -
  • It comes together in 30 minutes, which means you can make something that tastes like you spent all day cooking without actually disrupting your evening.
  • The cream sauce is rich without being heavy, and something about the sun-dried tomatoes and fresh spinach makes it feel both indulgent and somehow a little bit healthy.
  • Gnocchi has this magical way of soaking up sauce while still staying tender, and this particular combination hits that sweet spot between restaurant-quality and genuinely simple.
02 -
  • Don't skip the step of letting gnocchi float in the boiling water—that's not just tradition, it's how you know they're cooked through instead of doughy in the middle, and the difference between a great bowl and a disappointing one.
  • The sauce will thicken slightly as it cools, so if it seems a little loose in the pan, that's actually fine—you can always drizzle in a bit more broth, but you can't take thickness away, and you want this to feel creamy and flowing, not like a paste.
  • Fresh basil at the end matters more than it sounds; it brings a brightness that cuts through the richness and makes the whole dish feel fresh rather than heavy, so don't skip it or add it too early.
03 -
  • Keep the heat at medium instead of pushing it higher—cream can break and become grainy if it boils too aggressively, and you want that sauce to stay smooth and luxurious.
  • If you find yourself with leftover gnocchi and no sauce, don't throw it away; pan-fry it in a little oil until the edges are crispy, then toss it with Parmesan and herbs for a completely different dish that's honestly kind of addictive.
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