Creamy Butter Tuscan Gnocchi with Sun-Dried Tomatoes and Spinach Recipe
Introduction
This Creamy Buttery Tuscan Gnocchi is a comforting and flavorful dish that comes together in just 25 minutes. With tender gnocchi, a rich cream sauce, sun-dried tomatoes, and fresh spinach, it’s perfect for a cozy weeknight dinner.
Ingredients
- 2 tablespoons butter (or olive oil)
- 1 brown shallot (chopped or 1 small onion)
- 4 cloves garlic (minced)
- 1 pound uncooked potato gnocchi (dry packaged, not fresh)
- 1/2 cup sun-dried tomato strips in oil (jarred, reserve 2 tablespoons of the jarred oil for cooking)
- 1/2 cup chicken broth
- 1 1/4 cups heavy cream (or thickened cream or half and half)
- 1 teaspoon dried Italian herbs
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
- 1 1/2 cups fresh baby spinach
- 1/2 cup parmesan cheese (fresh grated)
- 2 tablespoons fresh chopped basil (or parsley)
- 2 tablespoons oil from the sun-dried tomatoes jar
Instructions
- Step 1: Heat a large skillet over medium heat using the reserved oil from the sun-dried tomatoes. Add the gnocchi and allow it to sear for about a minute, letting it turn golden brown.
- Step 2: Add the butter, chopped shallots, and minced garlic to the skillet. Cook until fragrant and softened, about 1½ minutes.
- Step 3: Pour in the heavy cream and chicken broth. Sprinkle with dried Italian herbs, then season with salt and black pepper. Adjust the heat to maintain a gentle simmer and allow the sauce to thicken.
- Step 4: Once the sauce has thickened, stir in the grated parmesan cheese until creamy. Add the sun-dried tomatoes and cook them in the sauce for a few minutes to blend the flavors.
- Step 5: Add the fresh baby spinach and cook just until the leaves begin to wilt. Finally, sprinkle with fresh chopped basil or parsley. Serve warm and enjoy!
Tips & Variations
- For a vegetarian version, replace chicken broth with vegetable broth and ensure your parmesan is vegetarian-friendly.
- You can swap the gnocchi for cooked small pasta like penne or orecchiette if preferred.
- Fresh garlic can be adjusted to your taste; roasting the garlic beforehand adds a milder, sweeter flavor.
- If you like a little heat, add a pinch of crushed red pepper flakes when cooking the shallots and garlic.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth if the sauce has thickened too much. Avoid microwaving to keep the sauce creamy and the gnocchi tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh gnocchi instead of dry packaged gnocchi?
Yes, fresh gnocchi can be used, but it cooks faster and is more delicate. Sear it gently and watch carefully to prevent breaking or overcooking.
Is it possible to make this dish vegan?
You can make a vegan version by using plant-based cream and cheese alternatives, replacing butter with olive oil, and using vegetable broth instead of chicken broth.
PrintCreamy Butter Tuscan Gnocchi with Sun-Dried Tomatoes and Spinach Recipe
This Creamy Buttery Tuscan Gnocchi recipe features golden seared potato gnocchi smothered in a rich, velvety sauce infused with sun-dried tomatoes, fresh spinach, and aromatic Italian herbs. Easy to prepare in just 25 minutes, this comforting dish combines luxurious heavy cream, parmesan cheese, and a touch of garlic and shallots for an indulgent Tuscan-inspired meal perfect for a cozy dinner.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Main Ingredients
- 2 tablespoons butter (or olive oil)
- 1 brown shallot, chopped (or 1 small onion)
- 4 cloves garlic, minced
- 1 pound uncooked potato gnocchi (dry packaged, not fresh)
- 1/2 cup sun dried tomato strips in oil (jarred, reserve 2 tablespoons of the jarred oil for cooking)
- 1/2 cup chicken broth
- 1 1/4 cups heavy cream (or half and half)
- 1 teaspoon dried Italian herbs
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
- 1 1/2 cups fresh baby spinach
- 1/2 cup parmesan cheese, freshly grated
- 2 tablespoons fresh chopped basil (or parsley)
- 2 tablespoons oil from the sun-dried tomatoes jar
Instructions
- Sear the Gnocchi: Heat a large skillet over medium heat and add the reserved 2 tablespoons of sun-dried tomato oil. Add the uncooked potato gnocchi to the skillet and let it sear undisturbed for about 1 minute until the gnocchi turn golden brown.
- Sauté Aromatics: Add the butter to the skillet along with the chopped shallots and minced garlic. Cook while stirring occasionally for about 1½ minutes, until the shallots become fragrant and soft.
- Add Liquids and Herbs: Pour in the heavy cream and chicken broth, then sprinkle in the dried Italian herbs. Season with salt and black pepper to taste. Reduce the heat to maintain a gentle simmer, stirring occasionally to combine all ingredients.
- Incorporate Cheese and Sun-Dried Tomatoes: Once the sauce thickens and becomes creamy, stir in the freshly grated parmesan cheese until melted and blended. Then add the sun-dried tomato strips and let them cook together with the sauce for a few minutes.
- Wilt Spinach and Finish: Add the fresh baby spinach to the skillet. Cook just until the spinach leaves begin to wilt, about 1-2 minutes. Finally, sprinkle the chopped fresh basil over the dish. Serve immediately and enjoy!
Notes
- Use dry packaged gnocchi, not fresh, for the best texture and searing.
- If you prefer a vegetarian version, substitute the chicken broth with vegetable broth.
- Reserve the oil from the sun-dried tomatoes as it adds rich flavor for searing.
- You can use half and half instead of heavy cream for a lighter sauce.
- Fresh basil can be swapped with parsley depending on preference.
- To reduce calories, consider using light cream and less butter or olive oil.
- Ensure to stir the sauce regularly to prevent cream from scorching.
Keywords: Tuscan gnocchi recipe, creamy gnocchi, sun dried tomato gnocchi, buttery gnocchi, easy Italian dinner, gnocchi with cream sauce
