Creamy Tuscan Gnocchi Skillet (Printable)

Pillowy gnocchi in a luscious Tuscan cream sauce with spinach and sun-dried tomatoes.

# What You'll Need:

→ 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 - ½ cup sun-dried tomatoes, drained and sliced
06 - 3.5 oz baby spinach leaves

→ Cream Sauce

07 - 1 cup heavy cream
08 - ¼ cup vegetable broth
09 - ½ cup grated Parmesan cheese
10 - ½ tsp dried Italian herb mix
11 - ¼ 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

# How to Make It:

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

# Expert Tips:

01 -
  • It's ready in 30 minutes, which means weeknight dinner without the stress.
  • The cream sauce is forgiving and works magic on whatever vegetables you have hiding in the fridge.
  • It tastes fancy enough to serve guests but simple enough that you'll make it just for yourself.
02 -
  • Don't skip draining the sun-dried tomatoes—excess oil can make the sauce greasy and unbalanced.
  • Add the gnocchi gently to the warm sauce; they're delicate and can break if you're too rough. A gentle toss is all they need.
  • Taste as you season at the end—the Parmesan adds saltiness, so you might need less salt than you think.
03 -
  • Cook the gnocchi just until they float; overcooked gnocchi become mushy and fall apart in the sauce.
  • Keep the sauce at a gentle simmer, not a rolling boil, so it thickens gracefully without separating.
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