Creamy Sun-Dried Tomato Garlic Tuscan Gnocchi
Pillowy skillet-seared potato gnocchi tossed in a velvety garlic parmesan cream sauce with sweet sun-dried tomatoes and tender spinach.
In a nutshell: Creamy sun-dried tomato garlic Tuscan gnocchi features pan-seared potato gnocchi tossed in a velvety garlic parmesan cream sauce with sweet sun-dried tomatoes, baby spinach, and fresh basil. Made in one pan in 25 minutes.
The viral one-pan comfort dinner of your dreams! Tender Italian potato gnocchi seared in golden butter until crisp on the outside and pillowy within, simmered in a luscious garlic-infused cream sauce studded with tart-sweet sun-dried tomatoes, wilted baby spinach, and aged Parmigiano-Reggiano.
Key Equipment
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- Large Deep Skillet or Cast Iron
- Wooden Spoon
- Microplane / Cheese Grater
Chef's Pro-Tips
- Don't Boil the Gnocchi: Searing shelf-stable gnocchi directly in butter crisps the exterior while keeping the center airy and chewy, avoiding mushy potato dumplings.
- Use the Sun-Dried Tomato Oil: The flavored olive oil from your sun-dried tomato jar is packed with concentrated herb essence. Use a spoonful for searing the aromatics.
- Add Protein Easily: Sliced grilled chicken breast, spicy Italian sausage coins, or sautéed jumbo shrimp can be folded right into the sauce for a protein-packed meal.
Ingredients
4
servings
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1 lb shelf-stable or refrigerated potato gnocchi
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2 tbsp unsalted butter
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1 tbsp extra virgin olive oil, or oil from the sun-dried tomato jar
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4 cloves fresh garlic, minced
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½ cup oil-packed sun-dried tomatoes, drained and thinly sliced into ribbons
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¾ cup vegetable broth or low-sodium chicken broth
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¾ cup heavy whipping cream, room temperature
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¾ cup Parmigiano-Reggiano, freshly grated, plus extra for serving
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3 cups fresh baby spinach, gently packed
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¼ tsp crushed red pepper flakes, optional, for mild warmth
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¼ cup fresh basil leaves, chiffonade / thinly sliced
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Step-by-Step Instructions
Pan-Sear the Gnocchi
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large deep skillet or cast-iron pan over medium-high heat. Add gnocchi directly into the skillet straight from the package (no boiling required!). Sauté undisturbed for 3 to 4 minutes until golden and crispy on the bottom, then toss and cook for another 2 to 3 minutes until lightly puffed. Transfer gnocchi to a warm plate.
Sauté Aromatics & Sun-Dried Tomatoes
Lower heat to medium and add remaining 1 tablespoon of butter to the skillet. Add minced garlic, sliced sun-dried tomatoes, and crushed red pepper flakes. Sauté for 60 seconds until fragrant and garlic softens without browning.
Simmer the Tuscan Cream Sauce
Pour in vegetable broth, scraping up any delicious browned bits from the pan bottom. Stir in heavy cream and bring to a gentle simmer for 3 minutes until slightly thickened. Gradually whisk in grated Parmigiano-Reggiano until melted into a velvety, silky sauce.
Wilt Spinach & Reunite
Add fresh baby spinach into the simmering sauce in handfuls, stirring for 1 to 2 minutes until just wilted. Return pan-seared crispy gnocchi back into the skillet. Toss gently for 1 to 2 minutes so the rich sauce clings to every pocket.
Garnish & Serve
Remove skillet from heat. Garnish generously with fresh basil ribbons, freshly cracked black pepper, and extra shavings of Parmigiano-Reggiano. Serve straight from the skillet alongside crusty warm garlic bread.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Yes! Gluten-free potato gnocchi works identically. For Trader Joe's cauliflower gnocchi, pan-sear directly from frozen in olive oil until crispy before adding to the sauce.
Yes, but whisk 1 teaspoon of cornstarch into room temperature half-and-half before simmering to prevent curdling and achieve proper velvety thickness.
Keep in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of milk or broth to loosen the cream sauce.
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