Print

Creamy Butter Tuscan Gnocchi with Sun-Dried Tomatoes and Spinach Recipe

Print Recipe

★★★★★

4.4 from 277 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://foodbylina.com/creamy-butter-tuscan-gnocchi-with-sun-dried-tomatoes-and-spinach-recipe/