Creamy Tuscan Gnocchi Skillet (Print)

Rich gnocchi tossed in a luscious 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

# Directions:

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

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, making it perfect for weeknight cooking when you want something that feels indulgent but doesn't demand hours at the stove.
  • The creamy sauce clings to every piece of gnocchi in the most satisfying way, and somehow tastes like you spent far longer on it than you actually did.
  • It's vegetarian-friendly but feels deeply comforting, the kind of dish that makes spinach exciting instead of something you're choking down for health.
02 -
  • Don't cook the gnocchi too far ahead of time or they'll stick together into a clump; cook them right before you're ready to combine everything, and if you need to wait, toss them with a bit of oil to keep them separate.
  • The cream will thicken as it simmers, and if yours looks too thin, let it bubble away for another minute or two instead of panicking and adding flour or cornstarch that will change the whole texture.
03 -
  • Keep that vegetable broth in the recipe even though it seems like cream should be enough on its own, because it keeps the sauce pourable and prevents that coating-your-mouth thickness that comes from pure cream.
  • Taste obsessively as you cook this—the salt in good Parmesan differs between brands, and you need to build the seasoning gradually instead of fixing it later.
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