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Chef Taha Ayad's Recipe Creamy Tuscan Gnocchi with Spinach and Sun-Dried Tomatoes

Creamy Tuscan Gnocchi

This one-pan Creamy Tuscan Gnocchi combines tender potato gnocchi, spinach, sun-dried tomatoes, garlic, and Parmesan in a rich cream sauce. It is a comforting weeknight dinner ready in about 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Creamy Tuscan Gnocchi
  • 1 tbsp butter
  • 2-3 cloves garlic minced
  • ¾ cup heavy cream
  • ⅔ cup low-sodium chicken or vegetable broth
  • 1 lb potato gnocchi uncooked
  • ⅓ cup oil-packed sun-dried tomatoes drained and sliced
  • 1-2 cups fresh baby spinach
  • ½ cup Parmesan cheese freshly grated, plus more for serving
  • 1 tsp lemon juice plus more to taste
  • ½ tsp kosher salt or to taste
  • ⅛ tsp black pepper plus more for serving
  • fresh basil for garnish
  • crushed red pepper optional, for serving

Equipment

  • Large Skillet with Lid
  • Wooden Spoon or Silicone Spatula
  • Measuring Cups and Spoons
  • Chef Knife
  • Cutting Board
  • Cheese Grater

Method
 

  1. Melt the butter in a large skillet with a lid over medium heat.
  2. Add the minced garlic and cook for 30 to 60 seconds, stirring frequently, just until fragrant.
  3. Pour in the heavy cream and broth, stir well, and bring the mixture to a gentle simmer.
  4. Stir in the potato gnocchi and drained sun-dried tomatoes, spreading the gnocchi into an even layer.
  5. Cover the skillet and cook for 4 minutes without stirring.
  6. Remove the lid, stir well, and test one gnocchi for tenderness.
  7. Continue cooking uncovered for 2 to 4 minutes, stirring frequently, until the gnocchi is tender and the sauce lightly coats the back of a spoon.
  8. Reduce the heat to low, then stir in the spinach, Parmesan, and lemon juice until the spinach wilts and the cheese melts smoothly.
  9. Season with kosher salt, black pepper, and additional lemon juice to taste.
  10. Remove the skillet from the heat and garnish with fresh basil, additional Parmesan, black pepper, or crushed red pepper before serving.

Notes

  1. Use a skillet with a fitted lid so the gnocchi cooks evenly during the covered stage.
  2. Keep the cream mixture at a gentle simmer rather than a hard boil to reduce the chance of separation.
  3. Add the Parmesan over low heat and serve promptly because the gnocchi continues absorbing sauce as it rests.
  4. For a vegetarian version, use vegetable broth and a vegetarian Parmesan-style cheese.
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