Creamy Tuscan Gnocchi
A quick and easy yet impressive meal, Creamy Tuscan Gnocchi features soft gnocchi in a rich and creamy sauce with sun-dried tomatoes and fresh spinach, all made in one skillet.
Ingredients
For the Sauce
- 1 Tablespoon butter
- 2-3 cloves garlic (minced)
- 3/4 cup heavy cream
- 2/3 cup chicken or veggie broth
- 1 pound potato gnocchi (uncooked)
- 1/3 cup oil-packed sun-dried tomatoes (julienne style)
- 1/2 cup freshly-grated Parmesan cheese
- 1 teaspoon lemon juice
- kosher salt and black pepper to taste
For Serving
- 1-2 cups fresh baby spinach
- fresh basil (optional garnish)
Instructions
Preparation
- Melt butter in a large skillet over medium heat. Ensure it has a lid.
- Add minced garlic and cook for 30-60 seconds until fragrant.
Cooking
- Stir in the heavy cream and broth, bringing the mixture to a gentle simmer.
- Add the uncooked gnocchi and sun-dried tomatoes to the skillet. Cover and cook for 4 minutes without stirring.
- After 4 minutes, uncover the pan, stir well, and test a gnocchi. Continue cooking uncovered, stirring frequently until the gnocchi is tender and the sauce has thickened slightly.
- Once the gnocchi is ready, stir in the fresh spinach, Parmesan cheese, and lemon juice. Season with salt and pepper to taste, starting with about 1/2 teaspoon of salt and 8-10 cranks of black pepper.
- When spinach wilts, remove the pan from the heat.
Serving
- Garnish with fresh basil and a sprinkle of Parmesan. Serve hot and enjoy!
Notes
If you have leftovers, let them cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or cream to loosen the sauce.