Creamy Tuscan Gnocchi is a rich, comforting, and satisfying dinner perfect for weeknights or special occasions! Infused with sun-dried tomatoes and garlic and tossed in a velvety cream sauce, this one-pan recipe turns everyday ingredients into a gourmet experience.
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Why you’ll love this recipe
- Tuscan masterpiece in minutes: You’ll have this gourmet dish on your table in under 15 minutes. Who can argue with that?!
- Easily customizable: It’s adaptable for different dietary needs, like using vegetable stock for a vegetarian twist or half-and-half for a lighter version.
- Perfect for any occasion: Creamy Tuscan gnocchi is equally suitable for a special dinner party or a quick weeknight meal for the family.
One-pan creamy Tuscan gnocchi
I love one-pan meals, like my creamy sausage pasta with spinach, creamy orzo pasta, and creamy chicken and gnocchi. This creamy Tuscan gnocchi is the latest in my repertoire, combining rustic Italian flavors with the comfort of homestyle cooking.
The soft, pillowy texture of the gnocchi perfectly complements the rich cream sauce infused with garlic and sun-dried tomatoes. All you have to do is sauté the aromatics, add the gnocchi, and let it simmer in the cream sauce.
It’s ready to be served in 15 minutes, meaning it’s perfect for hectic schedules and weeknights when you don’t know what to make the family. Serve it with a crisp salad or a glass of your favorite wine!
Ingredients & substitutions
- Sun-dried tomato oil: Adds depth and a robust tomato flavor as a base for the sauce. You can also use olive oil with a few extra finely chopped sun-dried tomatoes.
- Sun-dried tomatoes: Provides a burst of umami and tanginess, enhancing the overall flavor profile. Try a few tablespoons of tomato paste for a similar taste.
- Garlic: Creates a foundational flavor, adding savory depth to the sauce. If you don’t have fresh garlic on hand, use garlic powder or shallots for a milder flavor.
- Potato gnocchi: I just use the dry packaged variety for quickness and convenience. If you have the time, you can always make your own.
- Chicken broth: Adds moisture and enriches the sauce with more savory flavors. If you’re vegetarian, use vegetable broth or water with a pinch of extra salt and herbs.
- Heavy cream: Creates a luxuriously velvety sauce that coats the gnocchi. You can use half and half for a lighter version or a dairy-free creamer for a vegan option.
- Baby spinach: Adds color, texture, and a nutritional boost to the dish. Regular chopped spinach, kale, or arugula will also work.
- Parmesan: Provides a nutty, umami depth and helps thicken the sauce. Make sure to use freshly grated Parmesan, or replace it with Pecorino Romano for a sharper flavor.
- Basil: Adds a burst of freshness with slightly sweet and peppery undertones. Dried basil will work in a pinch, or you can try Italian parsley for a different herbal note.
How to make creamy Tuscan gnocchi
- Sauté the aromatics: In a medium pan, add the sun-dried tomato oil, sun-dried tomatoes, and garlic. Sauté them for about a minute on medium heat.
- Add the gnocchi: Next, add the gnocchi and let sear with the garlic and sun-dried tomatoes for another minute or so to lightly brown it.
- Simmer the gnocchi: Pour in the chicken broth and cream, then season everything with salt. Cook the gnocchi for 5 minutes until it softens.
- Final touches: Add the baby spinach and let it wilt on low heat. Remove your creamy Tuscan gnocchi from the heat, sprinkle in the Parmesan cheese, and add fresh basil just before serving.
Serving suggestions
Make this creamy Tuscan gnocchi a complete and well-balanced meal by serving it with fresh side dishes like a roasted beat and burrata salad, tomato and onion salad, or Mediterranean radicchio salad.
I also love adding a piece of bread, like ciabatta, sourdough, Spanish bread, or pizza dough focaccia bread, to the side to sop up the creamy sauce. And don’t forget to pair it with a glass of Chianti or Pinot Grigio for the perfect finishing touch!
Frequently asked questions
Yes, you can use fresh gnocchi. Remember that fresh gnocchi cooks faster, so adjust the cooking time accordingly to avoid overcooking.
Substitute the chicken broth with vegetable broth. Additionally, replace Parmesan with a vegetarian-friendly Parmesan made with microbial rennet or vegan Parmesan.
The gnocchi will look more plump when it’s done. It should be tender but still have a slight bite.
Storage & reheating
If you have extra creamy Tuscan gnocchi, just follow these storage and reheating tips:
- Fridge: Leftovers can be stored in an airtight container for up to 3 days.
- Freezer: Creamy Tuscan gnocchi is best enjoyed fresh, but you can freeze it in an airtight container for up to 1 month. Note that the cream sauce may separate slightly when thawed.
- Reheating: Reheat the gnocchi on the stove over low heat, stirring gently. Add a splash of broth or cream to loosen up the sauce if needed.
Variations
- Meat: Add cooked chicken, Italian sausage, or pancetta for an extra protein boost. Stir in cooked shrimp or scallops for a seafood version.
- Cheese swap: Experiment with different cheeses like Gorgonzola for a tangy twist or smoked mozzarella for a rustic finish.
- Pesto: Mix in a few tablespoons of basil pesto for a fresh, herbaceous flavor.
- Roasted veggie mix: Add roasted bell peppers, zucchini, or eggplant for added texture and flavor.
Top tips
- Don’t overcook the gnocchi: Keep an eye on it since it cooks quickly and is best when it’s tender but still has a bit of a bite.
- Cook low and slow: Simmer the cream sauce on low heat to thicken it without curdling the heavy cream.
- Avoid a watery sauce: If you’re using frozen spinach, thoroughly drain it to prevent a watery sauce.
- Reserve some pasta water: This is handy for thinning the sauce if it gets too thick upon reheating.
Looking for more pasta recipes?
If you enjoyed this creamy Tuscan gnocchi recipe, you’ll definitely want to try out these other Italian favorites of mine:
- Chicken and Sausage Pasta
- Sausage Orecchiette Pasta with Kale
- Cauliflower Gnocchi with Mushrooms
- Browned Butter and Sage Gnocchi
If you try this Creamy Tuscan Gnocchi, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
One-Pan Creamy Tuscan Gnocchi (In 15 Minutes)
Ingredients
- 2 tablespoons sun-dried tomato oil
- ¼ cup sun-dried tomatoes, roughly chopped
- 4 cloves garlic, minced
- 1 pound potato gnocchi, uncooked, use dry packaged gnocchi
- ¼ cup chicken broth, or use veggie stock
- 1 cup heavy cream, or use half and half
- ½ teaspoon kosher salt
- 4 ounces baby spinach, fresh
- ½ cup parmesan cheese, freshly grated
- 2 tablespoons basil, finely chopped
Instructions
- In a medium pan, add the sun-dried tomato oil, sun dried tomatoes and garlic. Sauté for 1 minute on medium heat.
- Then add the gnocchi and let sear with the garlic and sun dried tomatoes for a minute.
- Pour in the chicken broth and cream. Season with salt. Cook for 5 minutes.
- Add baby spinach and let it wilt for an additional minute on low heat. Remove from heat and sprinkle in the parmesan cheese and fresh basil.
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