Creamy Tuscan Gnocchi Recipe

I adore making this creamy Tuscan gnocchi—it’s one-pan comfort at its best. Juicy potato gnocchi pillows bathe in a silky, garlic-infused cream sauce with sun-dried tomatoes, spinach, Parmesan, and fresh basil—all ready in under 15 minutes with minimal cleanup.

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Why I’ll Love This Recipe

I fall for this dish because it’s:

• Ridiculously quick and easy—my new go-to for busy weeknights, done in under 25 minutes total.

• One-pan, so cleanup is a breeze.

• Impressively cozy and flavorful—rich cream, vibrant tomatoes, and leafy greens all in one bite.

• A nicer, homemade take on Tuscan flavors—without stepping into a restaurant.

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Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons butter or olive oil

• 1 brown shallot (chopped) or 1 small onion

• 4 cloves garlic, minced

• 1 pound uncooked potato gnocchi (dry packaged gnocchi—not fresh)

• ½ cup sun-dried tomato strips in oil, with 2 teaspoons of the jarred oil reserved for cooking

• ½ cup chicken broth

• 1¼ cups heavy cream (or thickened cream or half-and-half)

• 1 teaspoon dried Italian herbs

• Salt and pepper, to taste

• 1½ cups fresh baby spinach

• ½ cup freshly grated Parmesan cheese

• 2 tablespoons fresh basil or parsley, chopped

• 2 tablespoons reserved sun-dried tomato oil

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Directions

1. I heat a large skillet over medium-high, melt the butter (or oil), and sauté the shallot until transparent—about 2 minutes. Then I add the garlic and cook until fragrant—around 30 seconds.

2. I toss in the gnocchi and let it sear in the butter for about a minute, then stir in the sun-dried tomatoes plus the reserved oil—cooking another minute to bring out the flavors.

3. I pour in the chicken broth, heavy cream, and dried Italian herbs, scraping up any flavorful bits from the pan.

4. I season with salt and pepper, stir in the spinach, and let it wilt. Then I melt in the Parmesan until the sauce thickens and everything is beautifully creamy.

5. Finally, I stir through the fresh basil or parsley and serve immediately.

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Servings And Timing

• Servings: 4

• Prep time: ~10 minutes

• Cook time: ~15 minutes

• Total time: Approximately 25 minutes

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Variations

• I can switch the heavy cream for half-and-half or light cream if I want a slightly lighter sauce.

• Chicken broth could be replaced with vegetable broth to make it vegetarian.

• I sometimes jazz it up with mushrooms, bell peppers, or zucchini for extra texture.

• Mixing in cooked chicken, shrimp, or sausage adds protein and makes it a full meal.

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Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. When reheating, the sauce can thicken or separate slightly, so I gently warm it on the stove with a splash of milk or cream while stirring to bring it back to silky deliciousness.

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FAQs

1. What type of gnocchi should I use?

I use dry packaged potato gnocchi, not fresh, because it holds up better in the skillet and cooks more uniformly.

2. Can I make this gluten-free?

Yes—just use a gluten-free gnocchi alternative. If I’m swapping ingredients, I make sure any broth or seasonings are certified gluten-free.

3. How do I prevent the cream sauce from breaking?

I slowly bring cream to a gentle simmer and stir constantly. I also avoid high heat once the cream is in, to help keep the sauce smooth and silky.

4. Can I prep this ahead?

I can prep the vegetables and have the rest ready in the fridge, but I finish cooking the gnocchi shortly before serving to keep it perfectly tender.

5. Can I freeze this dish?

Cream-based sauces don’t freeze well—they can separate. I prefer keeping leftovers in the fridge and reheating fresh, but if I must freeze it, I accept a slightly looser texture when thawed.

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Conclusion

I love this Creamy Tuscan Gnocchi because it’s fast, fuss-free, and unbelievably comforting. It brings restaurant vibes straight to my kitchen with everyday ingredients and simple steps. I always feel like I’m serving something special—even on the busiest weeknights. I hope I turn you into a fan too!