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creamy tuscan gnocchi

Creamy Tuscan Gnocchi

Pan-crisped gnocchi in a garlicky Parmesan cream sauce with sun-dried tomatoes and spinach, made in one skillet in 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-American
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 16 oz shelf-stable potato gnocchi 1 package
  • 1 1/2 tablespoons olive oil or oil from the sun-dried tomato jar
  • 1 small shallot finely chopped
  • 3 cloves garlic minced
  • 1/3 cup oil-packed sun-dried tomatoes drained and chopped
  • 1 teaspoon Italian seasoning
  • pinch red pepper flakes optional
  • 3/4 cup vegetable or chicken broth
  • 3/4 cup heavy cream
  • 1/2 cup finely grated Parmesan plus more for serving
  • 3 cups baby spinach packed
  • salt and black pepper to taste
  • fresh basil torn, for serving

Method
 

  1. 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.
  2. 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.
  3. Pour in the broth, scrape up the browned bits and simmer for 2 minutes. Stir in the cream.
  4. 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.
  5. 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 is an estimate per serving.