Description
Creamy Tuscan Gnocchi is a rich and comforting skillet dish featuring golden sautéed gnocchi simmered in a luscious creamy sauce with sun-dried tomatoes, spinach, and Parmesan cheese, infused with Italian herbs and a touch of heat from crushed red pepper. Ready in just 20 minutes, it’s an easy and flavorful meal perfect for a cozy dinner.
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
- 1 cup heavy cream
- ½ cup vegetable stock
- ¼ cup Parmesan cheese, grated
- 3 cups baby spinach
- 2 tablespoons fresh basil, finely sliced
Seasonings
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper (or to taste)
Instructions
- Prepare the Butter and Garlic: Melt butter in a large skillet over medium-high heat until bubbly, about 1 minute to release richness and flavor.
- Sauté the Gnocchi: Add the chopped garlic and uncooked gnocchi to the skillet. Cook, stirring occasionally, until the gnocchi turns golden brown on most sides, approximately 5 minutes. The gnocchi does not need to be fully cooked through at this stage.
- Add Seasonings and Tomatoes: Stir in the chopped sun-dried tomatoes, Italian seasoning, crushed red pepper, salt, and ground black pepper. Mix well and cook for another 2-3 minutes until the ingredients are fragrant and well combined.
- Make the Cream Sauce: Pour in the heavy cream, vegetable stock, and grated Parmesan cheese. Stir thoroughly to combine all ingredients. Bring the mixture to a gentle simmer over medium heat, then reduce heat slightly and cook, stirring frequently, until the sauce thickens and the gnocchi becomes tender, about 2-3 minutes.
- Add Spinach: Stir in the baby spinach and cook until wilted, approximately 1 minute, integrating freshness into the creamy dish.
- Finish and Serve: Garnish with freshly sliced basil and serve immediately for the freshest flavor and texture.
Notes
- Use fresh gnocchi for best texture, but frozen gnocchi works well if thawed before cooking.
- Adjust crushed red pepper quantity to control the spice level according to your preference.
- Vegetable stock can be substituted with chicken stock for a non-vegetarian option.
- If you prefer a thicker sauce, simmer it a bit longer, but be careful not to overcook the cream to avoid curdling.
- For a gluten-free version, ensure the gnocchi used is gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and gently reheated on the stovetop with a splash of cream or stock to loosen the sauce.
