I stole this recipe for Creamy Buttery Tuscan Gnocchi from cafedelites.com. This delicious pasta recipe can be a main dish or side dish. Onion and garlic are sautéed in butter. Then uncooked dry gnocchi are added to pan and seared. Next chopped sun dried tomatoes, chicken broth, heavy cream and Italian seasoning are added. After seasoning with salt and pepper, everything is stirred together and cooked under medium. Fresh spinach is added next, and cooked until wilted. Parmesan cheese and parsley are stirred into the sauce until the cheese is melted. This delicious dish looks fancy enough to come from a restaurant, but you can make it from home with fresh ingredients.
“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” – Julia Child (see more quotes in the Quotes tab)
The ingredients for this recipe are: 2 tbsp butter, 1 small onion, 4 cloves garlic, 1 lb (500 g) uncooked potato gnocchi, ½ cup jarred sun tried tomatoes strips in oil, ½ cup chicken broth, 1 ¼ cups heavy cream, 1 tsp dried Italian seasoning, salt and pepper, 1 ½ cups baby spinach, ½ cup fresh grated Parmesan cheese and 2 tbsp fresh chopped parsley
Heat a large skillet over medium-high heat. Melt the butter and then sauté the onion until transparent, about 2 minutes. Sauté the garlic until fragrant, about 30 seconds.
Next add the uncooked dry gnocchi and let sear in the butter for a minute.
Add the sun dried tomatoes and 2 tsp reserved oil from the jar. Cook for another minute.
Pour in the chicken broth, cream and Italian seasoning. Scrape up any browned bits from the bottom of the pan. Season with salt and pepper. Mix everything together and then reduce heat to medium. Cover pan with lid and let cook for 5 minutes.
Then stir in the spinach leaves and cook until wilted, about 1 minute.
Next stir in the Parmesan cheese and chopped parsley. Let simmer for an additional minute or until gnocchi is soft, cooked through and the sauce has thickened.
Season to taste with salt and pepper, then serve.
If you liked this recipe for Creamy Buttery Tuscan Gnocchi then you can try Gnocchi Mac & Cheese, Sheet Pan Gnocchi with Sausage & Veggies, Instant Pot Tuscan Chicken Pasta, Roasted Sausage and Vegetable Gnocchi or Instant Pot Creamy Tuscan Chicken Pasta.
Creamy Buttery Tuscan Gnocchi
Ingredients
- 2 tbsp butter or olive oil
- 1 brown shallot chopped or 1 small onion
- 4 cloves garlic minced
- 1 lb (500 g) uncooked potato gnocchi, the dry package – not fresh
- ½ cup jarred sun tried tomatoes strips in oil reserve 2 tsp of oil for cooking
- ½ cup chicken broth
- 1 ¼ cups heavy cream or half and half
- 1 tsp dried Italian seasoning
- Salt and pepper
- 1 ½ cups baby spinach
- ½ cup fresh grated Parmesan cheese
- 2 tbsp fresh chopped basil or parsley
Instructions
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Heat a large skillet over medium-high heat. Melt the butter and sauté the onion until transparent, about 2 minutes. Sauté the garlic until fragrant, about 30 seconds.
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Add the gnocchi and let sear in the butter for a minute. Add the sun dried tomatoes and reserved oil. Cook for another minute.
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Pour in the chicken broth, cream and Italian seasoning. Scrape up any browned bits from the bottom of the pan.
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Season with salt and pepper. Mix everything together and reduce heat to medium. Cover pan with lid and let cook for 5 minutes.
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Stir in the spinach leaves and cook until wilted, about 1 minute.
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Stir in the Parmesan cheese and chopped parsley. Let simmer for an additional minute or until gnocchi is soft, cooked through and the sauce has thickened.
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Season with additional salt and pepper.