Description
This Creamy Tuscan Gnocchi recipe features tender gnocchi sautéed in butter and garlic, then simmered in a luscious sauce of heavy cream, Parmesan cheese, sun-dried tomatoes, and Italian herbs. Infused with fresh spinach and basil, this quick and comforting dish balances creamy textures with vibrant, savory flavors, perfect for an easy weeknight meal.
Ingredients
Scale
Main Ingredients
- 3 tablespoons butter
- 2 cloves garlic, finely chopped
- 1 pound gnocchi, uncooked
- ¼ cup sun-dried tomatoes, chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper (or to taste)
- ½ teaspoon Italian seasoning
Sauce Ingredients
- 1 cup heavy cream
- ½ cup vegetable stock
- ¼ cup Parmesan cheese, grated
Greens & Garnish
- 3 cups baby spinach
- 2 tablespoons fresh basil, finely sliced
Instructions
- Melt the butter: Melt butter in a large skillet over medium-high heat until it becomes bubbly and fragrant, about 1 minute, to lay a flavorful base for the dish.
- Sauté garlic and gnocchi: Add finely chopped garlic and uncooked gnocchi to the skillet. Sauté for about 5 minutes, stirring occasionally, until the gnocchi is golden brown on most sides but not fully cooked through.
- Add seasonings and tomatoes: Stir in chopped sun-dried tomatoes, Italian seasoning, crushed red pepper, salt, and black pepper. Cook for another 2-3 minutes until the spices release their aroma and blend well with the gnocchi.
- Create the sauce: Pour in the heavy cream, vegetable stock, and grated Parmesan cheese. Stir thoroughly and bring the mixture to a gentle simmer. Reduce heat to medium and cook, stirring often, until the sauce thickens and the gnocchi is tender, roughly 2-3 minutes.
- Add spinach: Stir in baby spinach leaves, cooking just until wilted, about 1 minute, to preserve their vibrant color and nutrition.
- Garnish and serve: Remove from heat, sprinkle fresh basil slices over the dish, and serve immediately while hot and creamy for the best flavor and texture.
Notes
- For a richer flavor, use homemade vegetable stock or high-quality store-bought.
- Adjust crushed red pepper to taste for desired heat level.
- If fresh basil is unavailable, substitute with dried basil added during cooking, but fresh gives a brighter flavor.
- To make this dish gluten-free, use gluten-free gnocchi.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently to avoid curdling.
