Creamy Tuscan Gnocchi
Creamy Tuscan gnocchi with pan-seared potato gnocchi simmered in a sun-dried tomato and spinach parmesan cream sauce, all in one pan.
Servings: 4 servings
Ingredients
- 2 tbsp oil from the sun-dried tomato jar or olive oil
- 1 lb shelf-stable potato gnocchi
- 3 cloves garlic minced
- 1/2 cup sun-dried tomatoes in oil drained and chopped
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes optional
- 1 1/2 cups vegetable broth
- 1 cup heavy cream
- 3/4 cup grated parmesan plus more for serving
- 3 cups fresh baby spinach
- 1/2 tsp salt
- 1/4 tsp black pepper
- fresh basil for garnish
Instructions
- Sear the gnocchi: Heat the oil in a large skillet over medium-high heat. Add the gnocchi in a single layer and cook for 3-4 minutes, turning once or twice, until golden and toasty on the outside. Transfer to a plate.
- Saute the garlic and tomatoes: Reduce the heat to medium and add the garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes if using to the same skillet. Cook for about 1 minute until fragrant.
- Build the sauce: Pour in the vegetable broth and scrape up any browned bits from the bottom of the pan, then stir in the heavy cream. Bring it to a gentle simmer.
- Simmer the gnocchi: Return the gnocchi to the skillet and simmer for 4-5 minutes, stirring now and then, until the gnocchi is tender and the sauce has thickened enough to coat them.
- Add the parmesan and spinach: Reduce the heat to low and stir in the parmesan until smooth, then add the spinach a handful at a time and stir until wilted, about 1-2 minutes. Season with the salt and pepper.
- Garnish and serve: Taste and adjust the salt. Top with fresh basil and extra parmesan and serve warm right out of the pan.
Notes
Sear the shelf-stable gnocchi first for golden edges, then cook it right in the sauce so it releases starch and thickens the cream. Add the spinach at the very end so it stays bright. Keep the heat low when the parmesan goes in to keep the sauce smooth.