Description
A quick and flavorful one-pan creamy Tuscan gnocchi recipe that comes together in just 15 minutes. This dish features tender potato gnocchi sautéed with sun-dried tomatoes and garlic, simmered in a rich creamy sauce with baby spinach, parmesan cheese, and fresh basil for a perfect weeknight meal.
Ingredients
Scale
Sauce Ingredients
- 2 tablespoons sun-dried tomato oil
- ¼ cup sun-dried tomatoes, roughly chopped
- 4 cloves garlic, minced
- ¼ cup chicken broth or vegetable stock
- 1 cup heavy cream or half and half
- ½ teaspoon kosher salt
- ½ cup freshly grated parmesan cheese
- 2 tablespoons fresh basil, finely chopped
Main Ingredients
- 1 pound potato gnocchi, uncooked (dry packaged)
- 4 ounces fresh baby spinach
Instructions
- Heat oil and sauté aromatics: In a medium pan, heat the sun-dried tomato oil over medium heat. Add the chopped sun-dried tomatoes and minced garlic, sautéing for 1 minute to release their flavors without burning.
- Sear the gnocchi: Add the uncooked potato gnocchi to the pan, stirring gently to coat and sear it alongside the garlic and sun-dried tomatoes for 1 minute. This adds texture and flavor to the gnocchi.
- Add liquids and simmer: Pour in the chicken broth and heavy cream. Season with kosher salt and stir to combine. Let the mixture cook for 5 minutes over medium heat, allowing the sauce to thicken and the gnocchi to cook through.
- Add spinach and finish: Stir in the baby spinach and cook on low heat for an additional minute until wilted. Remove the pan from heat, then sprinkle in the freshly grated parmesan cheese and chopped basil, stirring gently to combine everything into a creamy sauce.
Notes
- You can substitute chicken broth with vegetable stock for a vegetarian option.
- Using half and half instead of heavy cream will result in a lighter sauce but still creamy.
- Be careful not to overcook the gnocchi; it should be tender and slightly firm to avoid mushiness.
- Sun-dried tomato oil is key to infuse the dish with rich tomato flavor; if unavailable, use olive oil and add extra chopped sun-dried tomatoes.
- For a vegan version, substitute heavy cream and parmesan with plant-based alternatives and use vegetable stock.
