Creamy Tuscan Gnocchi – Cozy, Comforting, and Weeknight-Friendly

Creamy Tuscan Gnocchi is the kind of dinner that feels special without asking much of you. Pillowy potato gnocchi simmer in a rich, garlicky cream sauce with sun-dried tomatoes, wilted spinach, and a touch of parmesan. It’s hearty, saucy, and ready in under 30 minutes.

Serve it on its own for a cozy bowl-meal, or add grilled chicken or shrimp if you want extra protein. Either way, it tastes like something you’d order at a restaurant, only easier and more affordable at home.

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Creamy Tuscan Gnocchi - Cozy, Comforting, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 pound potato gnocchi (shelf-stable or fresh)
• 2 tablespoons olive oil (use oil from the sun-dried tomato jar if possible)
• 3 cloves garlic, minced
• 1 small yellow onion, finely diced
• 1/2 cup sun-dried tomatoes in oil, drained and sliced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional, to taste)
• 1 cup low-sodium chicken broth or vegetable broth
• 1 cup heavy cream (or 3/4 cup half-and-half plus 1 tablespoon butter)
• 3 cups fresh baby spinach, roughly chopped
• 3/4 cup freshly grated parmesan cheese, plus more for serving
• 1 tablespoon lemon juice (optional, but brightens the sauce)
• Salt and black pepper, to taste
• Fresh basil, chopped, for garnish (optional)

Method

 

1. Warm the pan: Set a large skillet over medium heat. Add olive oil and let it shimmer.
2. Soften aromatics: Add the onion with a pinch of salt. Sauté 3–4 minutes until soft and translucent. Stir in the garlic and cook 30 seconds until fragrant.
3. Add sun-dried tomatoes and spices: Stir in the sliced sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook 1 minute to bloom the spices.
4. Pour in broth and cream: Add the broth and cream. Stir and bring to a gentle simmer. Reduce heat to medium-low so it doesn’t boil hard.
5. Add gnocchi: Stir in the gnocchi. Simmer 4–5 minutes, stirring occasionally, until the gnocchi float and the sauce begins to thicken. If the sauce gets too thick, splash in more broth.
6. Stir in spinach and cheese: Fold in the spinach until wilted, about 1 minute. Sprinkle in parmesan and stir until smooth and silky.
7. Finish and season: Add lemon juice if using. Taste and season with salt and black pepper. The parmesan is salty, so start light and adjust.
8. Serve: Spoon into bowls and top with more parmesan and fresh basil. Serve hot.

What Makes This Recipe So Good

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• Fast and simple: One pan and about 25 minutes from start to finish. Minimal chopping, maximum payoff.
• Restaurant-level flavor: Sun-dried tomatoes, garlic, and parmesan bring big flavor without complicated steps.
• Ultra creamy but balanced: The sauce is rich, but the tomatoes and spinach keep it bright and fresh.
• Flexible: Use shelf-stable gnocchi, fresh gnocchi, or even cauliflower gnocchi.

  Add chicken, sausage, or keep it meatless.

• Comfort food done right: Cozy, satisfying, and perfect for a weeknight or a casual dinner with friends.

Ingredients

• 1 pound potato gnocchi (shelf-stable or fresh)
• 2 tablespoons olive oil (use oil from the sun-dried tomato jar if possible)
• 3 cloves garlic, minced
• 1 small yellow onion, finely diced
• 1/2 cup sun-dried tomatoes in oil, drained and sliced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional, to taste)
• 1 cup low-sodium chicken broth or vegetable broth
• 1 cup heavy cream (or 3/4 cup half-and-half plus 1 tablespoon butter)
• 3 cups fresh baby spinach, roughly chopped
• 3/4 cup freshly grated parmesan cheese, plus more for serving
• 1 tablespoon lemon juice (optional, but brightens the sauce)
• Salt and black pepper, to taste
• Fresh basil, chopped, for garnish (optional)

Step-by-Step Instructions

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1. Warm the pan: Set a large skillet over medium heat. Add olive oil and let it shimmer.
2. Soften aromatics: Add the onion with a pinch of salt. Sauté 3–4 minutes until soft and translucent.

   Stir in the garlic and cook 30 seconds until fragrant.

3. Add sun-dried tomatoes and spices: Stir in the sliced sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook 1 minute to bloom the spices.
4. Pour in broth and cream: Add the broth and cream. Stir and bring to a gentle simmer.

   Reduce heat to medium-low so it doesn’t boil hard.

5. Add gnocchi: Stir in the gnocchi. Simmer 4–5 minutes, stirring occasionally, until the gnocchi float and the sauce begins to thicken. If the sauce gets too thick, splash in more broth.
6. Stir in spinach and cheese: Fold in the spinach until wilted, about 1 minute.

   Sprinkle in parmesan and stir until smooth and silky.

7. Finish and season: Add lemon juice if using. Taste and season with salt and black pepper. The parmesan is salty, so start light and adjust.
8. Serve: Spoon into bowls and top with more parmesan and fresh basil.

   Serve hot.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm gently on the stove over low heat or in the microwave at 50–70% power. Add a splash of broth or cream to loosen the sauce.
• Freezer: Not ideal. Cream sauces can separate when frozen and thawed.

  If you must freeze, expect a slightly grainy texture.

Why This is Good for You

• Spinach brings nutrients: It’s loaded with vitamins A and K, plus fiber and antioxidants.
• Protein from dairy: Parmesan and cream add protein and calcium, helping make the meal satisfying.
• Balanced comfort: The sauce is rich, but the tomatoes and greens keep things lighter and more flavorful, so a moderate portion really satisfies.
• Customizable: You can use lighter dairy options, add lean proteins, or swap in whole-grain or cauliflower gnocchi to fit your goals.

What Not to Do

• Don’t boil the sauce hard: A rolling boil can cause the cream to split and the sauce to feel greasy. Keep it to a gentle simmer.
• Don’t overcook the gnocchi: They only need a few minutes. Overcooking makes them mushy.
• Don’t skip fresh-grated parmesan: Pre-shredded cheese often has anti-caking agents that prevent smooth melting.
• Don’t under-season: Taste at the end.

  A pinch of salt and a squeeze of lemon can wake up the whole dish.

• Don’t crowd a tiny pan: You want room to stir so the gnocchi cook evenly and the sauce reduces properly.

Recipe Variations

• Chicken Tuscan Gnocchi: Sear bite-size pieces of chicken breast or thighs first. Remove, make the sauce as written, then return the chicken to finish.
• Sausage version: Brown Italian sausage, drain, and build the sauce in the same pan. The drippings add extra flavor.
• Seafood twist: Sauté shrimp in butter and garlic, set aside, then fold in at the end.

  Cook shrimp just until pink and firm.

• Lighter cream: Use half-and-half and an extra tablespoon of parmesan to thicken. Keep the heat gentle to prevent curdling.
• Vegetable boost: Add mushrooms, cherry tomatoes, or peas. Sauté mushrooms with the onion so they brown nicely.
• Gluten-free: Use gluten-free gnocchi and check labels on broth and sun-dried tomatoes.
• Dairy-free: Swap in full-fat coconut milk and a dairy-free parmesan alternative.

  The flavor shifts slightly but stays delicious.

FAQ

Can I use frozen gnocchi?

Yes. Add them straight from the freezer to the simmering sauce. They may need an extra minute or two to cook through.

Keep the heat gentle and stir so they don’t clump.

What can I use instead of heavy cream?

Half-and-half works with a knob of butter for richness. For a lighter option, try evaporated milk. For dairy-free, use full-fat coconut milk and adjust seasoning to taste.

Do I need to pre-cook the gnocchi?

No.

The gnocchi cook directly in the sauce, which saves time and helps the sauce thicken as the starch releases.

How do I prevent the sauce from being too thick?

Keep extra broth on hand. If the sauce tightens up, add a splash, stir, and simmer briefly. You want it silky and pourable, not pasty.

Can I make this ahead?

This dish is best right after cooking, but you can prep the aromatics and measure ingredients in advance.

If making ahead, reheat gently with extra broth or cream to loosen.

What protein pairs well with this?

Grilled or pan-seared chicken, shrimp, salmon, or Italian sausage are all great. Keep seasonings simple so they complement the sauce.

What if I don’t like sun-dried tomatoes?

Use halved cherry tomatoes. Sauté them with the onions until they burst and sweeten, then proceed as written.

In Conclusion

Creamy Tuscan Gnocchi is simple comfort with big flavor.

You get soft gnocchi, a velvety sauce, and bright hits of tomato and spinach, all in one pan. It’s easy to customize, quick to make, and always crowd-pleasing. Keep this recipe in your weeknight rotation, and you’ll have a cozy, satisfying dinner any time you want it.