Creamy Tuscan Gnocchi Dish (Printable)

Tender gnocchi tossed in a rich garlic-Parmesan sauce with sun-dried tomatoes and spinach.

# Components:

→ Gnocchi

01 - 1 lb potato gnocchi (store-bought or homemade)

→ Vegetables

02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1/2 cup sun-dried tomatoes, drained and sliced
06 - 3.5 oz baby spinach leaves

→ Cream Sauce

07 - 1 cup heavy cream
08 - 1/4 cup vegetable broth
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 tsp dried Italian herb mix
11 - 1/4 tsp crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste

→ To Finish

13 - Fresh basil leaves, for garnish
14 - Extra grated Parmesan, for serving

# Method:

01 - Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Incorporate sun-dried tomatoes and sauté for 2 minutes. Add baby spinach and cook until wilted, approximately 1 minute.
04 - Pour in the heavy cream and vegetable broth. Stir in Parmesan cheese, dried Italian herbs, and red pepper flakes if using. Simmer gently for 3 to 4 minutes until the sauce thickens slightly.
05 - Add the cooked gnocchi to the skillet and toss to coat evenly with the sauce. Season with salt and freshly ground black pepper to taste. Simmer for 2 to 3 minutes until heated through and creamy.
06 - Plate immediately, garnishing with fresh basil leaves and extra grated Parmesan cheese.

# Expert Advice:

01 -
  • Gnocchi cooks faster than pasta, so a restaurant-quality dinner is genuinely doable on a Tuesday night.
  • The cream sauce soaks into the soft pillows of gnocchi in a way that makes every bite feel luxurious without being complicated.
  • It's packed with vegetables but tastes purely indulgent, so you get the best of both worlds.
02 -
  • Don't skip the step of watching the gnocchi float—this isn't just a cute detail, it's your guarantee they're cooked through and not starchy inside.
  • Parmesan can seize up and get grainy if the sauce gets too hot, so keep the heat gentle once you add it and stir constantly.
03 -
  • Keep the heat moderate throughout so the cream stays silky instead of breaking—this one detail changed everything for me when I stopped cooking too hot.
  • Taste the sauce before adding the gnocchi, because adjusting seasoning once everything's combined is harder and less effective.
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