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Pasta bowl with a serving of Tuscan gnocchi in a cream sauce.
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4.87 from 46 votes

Creamy Tuscan Gnocchi

An easy but full-flavored meal with pillowy gnocchi, tender spinach, tangy sun-dried tomatoes, butter, and garlic. All made in one pan in about 15 minutes!
Prep Time3 minutes
Cook Time12 minutes
Total Time15 minutes
Course: Main
Cuisine: American, American-Italian
Keyword: gnocchi cream sauce, Tuscan gnocchi
Servings: 4
Calories: 440kcal
Author: Monica Lensink

Equipment

Ingredients

  • 1 Tablespoon butter
  • 2-3 cloves garlic minced
  • 3/4 cup heavy cream
  • 2/3 cup low-sodium chicken or veggie broth
  • 1 pound potato gnocchi uncooked
  • 1/3 cup oil-packed sun-dried tomatoes julienned
  • 1-2 cups fresh baby spinach
  • 1/2 cup freshly-grated Parmesan cheese
  • 1 teaspoon lemon juice
  • kosher salt and black pepper
  • fresh basil optional garnish

Instructions

  • Melt butter in a large skillet over medium heat. (Be sure to use a skillet with a lid!)
    1 Tablespoon butter
  • Add garlic and cook for 30-60 seconds, just until fragrant, then stir in the cream and broth.
    2-3 cloves garlic, 3/4 cup heavy cream, 2/3 cup low-sodium chicken or veggie broth
  • Bring the mixture to a gentle simmer, then stir in the gnocchi and sun-dried tomatoes. Cover the skillet and cook for 4 minutes, untouched.
    1 pound potato gnocchi, 1/3 cup oil-packed sun-dried tomatoes
  • Uncover the pan, stir well, and test a gnocchi. Continue to cook, uncovered, stirring frequently, until the gnocchi is tender and the sauce slightly thickened.
  • As soon as the gnocchi is tender, stir in the spinach, Parmesan, and lemon juice. Season with salt, pepper, and more lemon juice to taste. (I usually start with 1/2 teaspoon salt and 1/8 teaspoon pepper, but this will vary to your preference.) Reduce heat to low or turn off altogether so the sauce does not start to separate.
    1-2 cups fresh baby spinach, 1/2 cup freshly-grated Parmesan cheese, 1 teaspoon lemon juice, kosher salt and black pepper
  • Garnish with fresh basil, more Parmesan, and more black or red pepper, as desired. Enjoy!
    fresh basil

Video

Notes

  1. Choose the Right Pan: For this recipe to work as written, you must use a pan with a lid! I adore this Staub braiser and reach for it near-daily. It seems to be the right size for everything, has a convenient glass lid, cooks very evenly, and is easy to clean. It’s an investment for sure, but if you’re ready to up your cooking game, quality equipment is worthwhile. This Lodge option is also outstanding and significantly more affordable.
  2. Gnocchi: Use the shelf-stable kind sold with the dried pasta.
  3. Sun-Dried Tomatoes: You can use whole sun-dried tomatoes, just chop them into small pieces before adding to the skillet. If you only have the dry packaged sun-dried tomatoes (as opposed to oil-packed in a jar) try to rehydrate them for a few minutes in oil or water before adding to the pan.
  4. Sauce: Don’t worry if it does separate a little; just reduce the heat right away when you notice it and keep stirring. It still tastes wonderful, it just won’t appear quite so smooth.
  5. Storage: This is best eaten right away, but leftovers do stay good packaged in airtight containers in the refrigerator for 3-4 days. (These are our favorite meal prep boxes for the fridge.)
  6. Warming: Reheat in the microwave or in a small pan over medium heat on the stovetop. If the cream sauce looks dry, add a splash of water or broth to thin it back out.
  7. Variations: Try a similar technique to make creamy Tuscan tortellini or Tuscan ravioli.

Nutrition

Calories: 440kcal | Carbohydrates: 45g | Protein: 12g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 662mg | Potassium: 281mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1662IU | Vitamin C: 13mg | Calcium: 217mg | Iron: 5mg