Creamy Buttery Tuscan Gnocchi Recipe
Soft, tender pillows of gnocchi enveloped in a full-flavoured cream sauce with sun-dried tomatoes, spinach, garlic and fresh basil. Creamy Tuscan Gnocchi is the ultimate comfort food all cooked in one pan!
Servings: 4 serves
Ingredients
- 2 tablespoons butter or olive oil
- 1 brown shallot chopped or 1 small onion
- 4 cloves garlic minced
- 1 pound uncooked potato gnocchi the dry packaged gnocchi - 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 thickened cream or half andf 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
- Heat a large skillet over medium-high heat. Add the gnocchi and let it sear for a minute.
- Let the gnocchi brown and add the butter and onion. Let it cook until fragrant and soft.
- Pour the heavy cream and chicken stock. Sprinkle with the Italian herbs and season with salt and black pepper; simmer everything while adjusting the heat to a medium setting.
- Now that the sauce has thickened, it's time to add the parmesan. Stir well, and once the sauce looks creamy, add the sun-dried tomato and let it cook with the sauce.
- Add the spinach and the basil leaves. Cook just until the leaves begin to wilt. Serve in a bowl and enjoy!
Cover pan with lid and let cook for 5 minutes.
Season with a little extra salt & pepper, if needed, to suit your taste.
Video
Notes
Since this recipe takes under 25 minutes from start to finish, it is best enjoyed fresh off the stove. If you want to get a head start on dinner, you can chop your onion and measure out your liquids earlier in the day.
For any leftovers, place them in an airtight container and keep them in the fridge for up to three days. Avoid putting this dish in the freezer. The heavy cream will separate and become grainy once it thaws out.
The sauce thickens quite a bit as it cools. If you are not serving it immediately, or if you are warming up leftovers, here is the best way to handle it:
- Stovetop: Place the food in a skillet over low heat. Add a splash of extra cream or chicken broth just before serving to thin it out a little and help the sauce loosen up.
- Microwave: Heat your portion in 30-second bursts, stirring in between. This prevents the gnocchi from overcooking and turning rubbery.
Do not pre-boil your pasta! Toss the uncooked dry gnocchi straight into the skillet to toast, then add your butter, onions, and liquids. It cooks right in the sauce, and the starch released from the gnocchi thickens the liquid perfectly while cooking. Just remember to take the pan off the heat before adding the parmesan so it melts smoothly.
Nutrition
Calories: 576kcal | Carbohydrates: 48g | Protein: 13g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 815mg | Potassium: 390mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2.66IU | Vitamin C: 19mg | Calcium: 256mg | Iron: 5mg