Description
This One-Pan Creamy Tuscan Gnocchi recipe is a quick and delicious meal ready in just 15 minutes. Featuring tender potato gnocchi cooked in a rich, creamy sauce with sun-dried tomatoes, garlic, and fresh spinach, then finished with parmesan cheese and basil, this dish perfectly balances savory flavors and creamy texture in a single pan for easy cleanup.
Ingredients
Units
Scale
Ingredients
- 2 tablespoons sun-dried tomato oil
- 1/4 cup sun-dried tomatoes, roughly chopped
- 4 cloves garlic, minced
- 1 pound potato gnocchi, uncooked (dry packaged gnocchi)
- 1/4 cup chicken broth or veggie stock
- 1 cup heavy cream or half and half
- 1/2 teaspoon kosher salt
- 4 ounces baby spinach, fresh
- 1/2 cup parmesan cheese, freshly grated
- 2 tablespoons basil, finely chopped
Instructions
- Sauté aromatics: In a medium pan, heat the sun-dried tomato oil over medium heat. Add the roughly chopped sun-dried tomatoes and minced garlic, and sauté for 1 minute until fragrant.
- Sear gnocchi: Add the uncooked potato gnocchi to the pan and let them sear alongside the garlic and sun-dried tomatoes for 1 minute to develop a slight golden exterior.
- Add liquids and season: Pour in the chicken broth and heavy cream, then season with kosher salt. Stir to combine and cook the mixture for 5 minutes, allowing the gnocchi to cook through and the sauce to thicken.
- Add spinach and finish cooking: Stir in the fresh baby spinach and cook on low heat for an additional minute until the spinach wilts.
- Finish with cheese and basil: Remove the pan from heat and sprinkle the grated parmesan cheese and finely chopped basil on top. Stir gently to combine and serve warm.
Notes
- You can substitute chicken broth with vegetable stock to make this recipe vegetarian-friendly.
- For a lighter version, use half and half instead of heavy cream.
- To make it vegan, substitute gnocchi with a vegan variety, use vegetable stock, and replace parmesan with a vegan cheese alternative.
- Fresh basil adds a bright, aromatic flavor; if unavailable, you can use dried basil but add less.
- Keep stirring occasionally as the sauce thickens to prevent sticking or burning.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 481 kcal
- Sugar: 5 g
- Sodium: 996 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 76 mg
