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Creamy Tuscan gnocchi in a skillet with sun-dried tomatoes, spinach, and parmesan cream sauce

Creamy Tuscan Gnocchi (One Pan, 15 Minutes!) - Easy Peasy Recipes

This creamy Tuscan gnocchi is ready in just 15 minutes in one pan! Pillowy gnocchi in a rich garlic parmesan cream sauce with sun-dried tomatoes and spinach. The perfect easy weeknight dinner!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course dinner, Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 tablespoons sun-dried tomato oil: Adds rich savory flavor. Use olive oil as a substitute if needed.
  • ¼ cup sun-dried tomatoes roughly chopped: Infuses the dish with sweet-tart flavor and texture.
  • 4 cloves garlic minced: Provides aromatic depth. Use pre-minced garlic for convenience.
  • 1 pound potato gnocchi uncooked, use dry packaged gnocchi: The star of the dish, creating a hearty base.
  • ¼ cup chicken broth or use veggie stock: Helps create the sauce’s base and adds depth.
  • 1 cup heavy cream or use half and half: The key to the creamy texture. Half and half offers a lighter alternative.
  • ½ teaspoon kosher salt: Enhances all the flavors.
  • 4 ounces baby spinach fresh: Adds color and nutrition. Feel free to substitute with kale if preferred.
  • ½ cup parmesan cheese freshly grated: Adds umami and creaminess to the sauce. Pre-grated is acceptable if freshly grating isn’t an option.
  • 2 tablespoons basil finely chopped: Provides a fresh, aromatic finish. Mint or parsley can substitute in a pinch.

Instructions
 

  • Step 1: Start the Base
  • In a medium pan, heat the sun-dried tomato oil on medium. Add the chopped sun-dried tomatoes and minced garlic, sautéing for about a minute. This step releases the garlic’s aroma and infuses the oil with tomato richness.
  • Step 2: Sear the Gnocchi
  • Introduce the gnocchi to the pan, allowing them to sear for a minute with the garlic and tomatoes. This gives the gnocchi a slight crispy texture and deepens the flavor.
  • Step 3: Create the Sauce
  • Pour in the chicken broth and cream, seasoning with kosher salt. Cook everything together for about 5 minutes, or until the sauce begins to thicken slightly and the gnocchi become tender but not mushy.
  • Step 4: Finish with Spinach
  • Reduce the heat to low and add the fresh baby spinach. Cook for an additional minute, just until the spinach wilts gently, which ensures it retains nutrients and a vibrant color. Remove from heat.
  • Step 5: Garnish and Serve
  • Sprinkle in the freshly grated parmesan and chopped basil. Toss everything to combine, letting the residual heat melt the cheese into the sauce. Serve immediately for the best texture and flavor.

Notes

Make it vegetarian: Swap the chicken broth for vegetable stock — the dish is just as rich and flavorful.
Add protein: Cooked shredded rotisserie chicken, sautéed shrimp, or crispy Italian sausage all pair beautifully. Add during the final step.
Lighter version: Replace heavy cream with half-and-half for a lighter sauce. It won't be quite as thick but still delicious.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of cream or broth — don't microwave or the sauce may separate.