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

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.