Can I use homemade gnocchi instead of store-bought?

Yes, homemade gnocchi works well, but it may cook faster than the shelf-stable kind. Add it towards the end of the cooking process to prevent it from becoming too soft.

Can I make this dish ahead of time?

This dish is best enjoyed fresh, but you can store leftovers in the refrigerator for up to 3 days. When reheating, add a splash of broth or cream to restore the sauce’s consistency.

What can I use instead of heavy cream?

For a lighter version, use half-and-half or whole milk. If you need a dairy-free option, coconut cream is a great substitute that still provides a rich texture.

Can I add protein to this recipe?

Absolutely! Cooked chicken, shrimp, or crumbled Italian sausage make excellent additions. Just cook the protein separately and stir it in before serving.

Creamy Tuscan Gnocchi

Name: Creamy Tuscan Gnocchi
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Cuisine: Italian-Inspired
Ingredients: 1 tablespoon butter; 2-3 cloves garlic, minced; ¾ cup heavy cream; ⅔ cup chicken or vegetable broth; 1 pound potato gnocchi (shelf-stable); ⅓ cup oil-packed sun-dried tomatoes, julienned; ½ cup freshly grated Parmesan cheese; 1 teaspoon lemon juice; 1-2 cups fresh baby spinach; Kosher salt and black pepper, to taste; Fresh basil (optional garnish)

Description

Creamy Tuscan Gnocchi is a rich and satisfying one-pan meal featuring pillowy gnocchi, a luscious garlic-Parmesan cream sauce, tangy sun-dried tomatoes, and fresh spinach. This easy 15-minute recipe is perfect for a quick weeknight dinner, bringing bold Italian-inspired flavors to your table with minimal effort.

Ingredients

Scale

1 tablespoon butter
2–3 cloves garlic, minced
¾ cup heavy cream
⅔ cup chicken or vegetable broth
1 pound potato gnocchi (shelf-stable)
⅓ cup oil-packed sun-dried tomatoes, julienned
½ cup freshly grated Parmesan cheese
1 teaspoon lemon juice
1–2 cups fresh baby spinach
Kosher salt and black pepper, to taste
Fresh basil (optional garnish)

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Instructions

Melt the butter: In a large skillet over medium heat, melt the butter until it starts to foam. Add the minced garlic and sauté for 30-60 seconds until fragrant, stirring constantly to prevent burning.
Build the sauce: Pour in the heavy cream and broth, stirring to combine. Bring the mixture to a gentle simmer, ensuring the liquid is evenly heated before adding the gnocchi.
Cook the gnocchi: Stir in the uncooked gnocchi and sun-dried tomatoes, making sure they are fully submerged in the sauce. Cover the skillet with a lid and let it cook undisturbed for about 4 minutes.
Check for tenderness: Remove the lid and stir the mixture. Test a gnocchi piece—if it is not tender, continue simmering uncovered for another 1-2 minutes, stirring occasionally. The sauce will naturally thicken as the gnocchi cooks and releases starch.
Add final ingredients: Once the gnocchi are tender, stir in the spinach, Parmesan cheese, and lemon juice. Continue stirring until the spinach wilts and the cheese melts smoothly into the sauce.
Season and serve: Taste and adjust seasoning with salt and black pepper as needed. Garnish with fresh basil and extra Parmesan, if desired. Serve immediately while warm.

Notes

For extra flavor, use the oil from the sun-dried tomatoes instead of butter to sauté the garlic.
If the sauce thickens too much, stir in a small splash of broth or cream to loosen it up.
For added protein, mix in cooked chicken, shrimp, or Italian sausage before serving.
Make it vegetarian by using vegetable broth instead of chicken broth.

Prep Time: 3 minutes
Cook Time: 12 minutes
Category: Main Dish
Method: One-Pan
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 portion
Calories: 440 kcal
Sugar: 2 g
Sodium: 662 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 8 g
Trans Fat: 0.1 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 66 mg