This creamy Tuscan gnocchi is what happens when a bag of shelf-stable gnocchi, a jar of sun-dried tomatoes and a handful of spinach meet one hot skillet. The trick that makes it special is skipping the pot of boiling water completely. The gnocchi go straight into the pan, crisp up golden on the outside and stay soft and pillowy inside, then soak up a garlicky Parmesan cream sauce. Dinner is on the table in about 20 minutes, and there is only one pan to wash.
Why You’ll Love This Creamy Tuscan Gnocchi
- No boiling, no draining. Shelf-stable gnocchi are already cooked, so pan-frying them is all they need. You get crispy edges that boiled gnocchi never have.
- Restaurant flavor from the pantry. Sun-dried tomatoes bring a sweet, tangy depth that tastes like the sauce simmered for hours.
- Meatless, but filling. Potato gnocchi and a creamy sauce make this satisfying on its own. Add chicken or shrimp if your family wants extra protein.
- Easy to scale. Double it in a large skillet or Dutch oven for a crowd.
Ingredients
- 1 package (16 oz) shelf-stable potato gnocchi
- 1½ tablespoons olive oil (or oil from the sun-dried tomato jar)
- 1 small shallot, finely chopped (or ¼ small onion)
- 3 cloves garlic, minced
- ⅓ cup oil-packed sun-dried tomatoes, drained and chopped
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes (optional)
- ¾ cup vegetable or chicken broth
- ¾ cup heavy cream
- ½ cup finely grated Parmesan, plus more for serving
- 3 packed cups baby spinach
- Salt and black pepper, to taste
- Fresh basil, torn, for serving
How to Make Creamy Tuscan Gnocchi Step by Step
- Crisp the gnocchi. Heat 1 tablespoon of oil in a large nonstick or cast iron skillet over medium-high heat. Break apart any gnocchi that are stuck together and add them in a single layer. Leave them alone for 3 minutes, then flip and cook 3 to 4 minutes more until golden on most sides. Move them to a plate.
- Build the flavor base. Lower the heat to medium and add the remaining oil and the shallot. Cook for 2 minutes until soft, then stir in the garlic, sun-dried tomatoes, Italian seasoning and red pepper flakes for about 45 seconds, just until fragrant.
- Make the sauce. Pour in the broth and scrape up the browned bits from the bottom of the pan. Let it bubble for 2 minutes to reduce slightly, then stir in the cream.
- Add cheese and greens. Turn the heat to low. Sprinkle in the Parmesan a little at a time, stirring until smooth, then add the spinach by the handful until it wilts.
- Bring it together. Return the gnocchi to the skillet and toss for 1 to 2 minutes so they soak up the sauce. Taste, season with salt and pepper, and finish with basil and extra Parmesan.
Tip: Crowding the pan is the one thing that keeps creamy Tuscan gnocchi from getting those crispy edges. If your skillet is smaller than 12 inches, brown them in two batches. Want a protein boost? Stir in sliced cooked chicken, or serve it next to our 15-minute garlic butter shrimp.
Creamy Tuscan Gnocchi
Ingredients
Method
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the gnocchi in a single layer and cook undisturbed for 3 minutes, then flip and cook 3 to 4 minutes more until golden. Move to a plate.
- Lower the heat to medium, add the remaining oil and the shallot and cook for 2 minutes. Stir in the garlic, sun-dried tomatoes, Italian seasoning and red pepper flakes for about 45 seconds.
- Pour in the broth, scrape up the browned bits and simmer for 2 minutes. Stir in the cream.
- Turn the heat to low. Stir in the Parmesan a little at a time until smooth, then add the spinach by the handful until wilted.
- Return the gnocchi to the pan and toss for 1 to 2 minutes. Season with salt and pepper and finish with basil and extra Parmesan.
Notes
Nutrition & Health Benefits
One serving of creamy Tuscan gnocchi (a quarter of the pan) comes to roughly 470 calories, based on standard ingredient values. That’s an estimate, and your numbers will change with the brand of gnocchi and how much cheese you add. Here’s what the main ingredients bring to the plate:
- Spinach adds vitamin K, vitamin A and folate for very few calories.
- Sun-dried tomatoes are a concentrated source of flavor, so a small amount goes a long way.
- Potato gnocchi are a comforting source of carbohydrates that keep you full.
For a lighter bowl, swap half of the cream for whole milk, double the spinach, or add a can of drained white beans for extra fiber and protein. If you add chicken or sausage, cook it to a safe internal temperature using the USDA safe minimum temperature chart.
Storage Tips
- Fridge: Cool leftover creamy Tuscan gnocchi completely, then store in an airtight container for up to 3 days.
- Reheat gently: Warm in a skillet over low heat with 2 to 3 tablespoons of broth or milk, stirring until creamy. The microwave works too at 50% power, but the gnocchi will soften.
- Freezing: Not recommended. Cream sauces tend to separate and the gnocchi turn gummy after thawing.
- Make ahead: Chop the shallot, garlic and sun-dried tomatoes the night before, and the whole dish takes about 15 minutes.
Love creamy one-pan dinners? Our one-pot chicken alfredo uses the same cook-it-all-in-one-pan idea with pasta.
FAQs
Do I need to boil gnocchi before pan-frying?
Not if you use shelf-stable gnocchi from the pasta aisle. They’re already cooked and crisp beautifully straight from the package. Fresh refrigerated or homemade gnocchi should be boiled briefly first, then patted dry before they go in the pan.
Can I use frozen gnocchi?
Yes. Add them to the hot oil straight from the freezer, cover the pan for the first 2 minutes so they thaw, then uncover and let them brown. Expect a few extra minutes of cooking.
How do I keep the sauce from getting too thick?
Gnocchi release starch and keep absorbing liquid as they sit. Serve right away, and loosen the sauce with a splash of warm broth if it tightens up.
Is creamy Tuscan gnocchi vegetarian?
It is when you use vegetable broth. Traditional Parmesan is made with animal rennet, so choose a vegetarian-labeled Parmesan-style cheese if that matters to you.
