Creamy Tuscan Gnocchi (Printable Version)

Pillowy gnocchi simmered in a luscious garlic-Parmesan cream sauce with spinach and sun-dried tomatoes.

# 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

# How to Make:

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 to 4 minutes. Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the sun-dried tomatoes and sauté for 2 minutes. Stir in the baby spinach and cook until wilted, about 1 minute.
04 - Pour in the heavy cream and vegetable broth. Stir in the Parmesan, dried Italian herbs, and red pepper flakes. Simmer gently for 3 to 4 minutes until the sauce thickens slightly.
05 - Add the cooked gnocchi to the skillet, tossing to coat thoroughly. Season with salt and pepper to taste. Simmer for 2 to 3 minutes until heated through and creamy.
06 - Plate immediately, garnished with fresh basil leaves and extra grated Parmesan cheese.

# Expert Suggestions:

01 -
  • It comes together in thirty minutes, transforming humble gnocchi into something that tastes like you've been cooking all day.
  • The cream sauce is pure luxury without being fussy, and every bite tastes like a secret you're sharing with someone you care about.
  • It's endlessly flexible, welcoming whatever vegetables you have and adjusting to dietary preferences without losing its soul.
02 -
  • Gnocchi cook quickly and can turn mushy if you forget about them, so set a timer and stay present—it takes just a few minutes from the moment you add them to the boiling water.
  • The sauce will continue to thicken slightly after you remove it from the heat, so stop it from getting too thick while still cooking and let carryover do the final seasoning.
  • Don't skip the final seasoning step, because even the finest cream sauce needs that pinch of salt and crack of pepper to taste like itself rather than like cream.
03 -
  • Keep the gnocchi cooking water nearby when you're making the sauce, because if everything gets too thick, a splash or two of that starchy liquid will thin it out without breaking the emulsion.
  • Cook the gnocchi in salted water, taste them, and don't bother cooking them until they're completely soft—they finish cooking in the warm sauce anyway, and slightly firmer gnocchi hold their shape better in the final dish.
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