Creamy Tuscan Gnocchi That Tastes Like a Slow Sunday in Italy — in Under 30 Minutes
This is the dish my daughter Simone said is 'better than pasta night.' Pillowy gnocchi in a creamy garlic sauce with sun-dried tomatoes and spinach, done in 25 minutes. The kind of weeknight dinner that feels like a slow Sunday.
Equipment
- Large skillet (12-inch)
- Pot for boiling gnocchi
- Slotted spoon or spider strainer
- Cutting board and knife
- Measuring cups
Ingredients
- 1 lb refrigerated potato gnocchi
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup low-sodium chicken or vegetable broth
- 1/3 cup sun-dried tomatoes (oil-packed, drained, chopped)
- 3 cups fresh baby spinach
- 1/2 cup freshly grated Parmesan cheese (plus more for serving)
- Salt and black pepper to taste
- pinch red pepper flakes (optional)
Instructions
- Cook the gnocchi: Bring a large pot of salted water to a boil. Drop in the gnocchi and cook according to package directions (2–3 minutes for refrigerated, until they float). Scoop them out with a slotted spoon, reserving about 1 cup of the pasta water before draining.
- Start the sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and a pinch of red pepper flakes if using. Cook for 1 minute, stirring constantly, until fragrant. Do not let the garlic brown.
- Add the liquids: Pour in the heavy cream and broth (or reserved pasta water). Stir to combine, then add the chopped sun-dried tomatoes. Let simmer gently for 2 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
- Add the gnocchi: Toss the cooked gnocchi into the skillet and gently stir to coat every piece in the sauce. Let them sit for 1 minute to absorb flavor.
- Wilt the spinach: Pile the fresh spinach on top without stirring. Let it sit for about 30 seconds until the bottom leaves start to wilt, then fold the spinach in gently. The residual heat will wilt the entire pile without overcooking.
- Finish with Parmesan: Sprinkle the grated Parmesan over the top and stir until melted into the sauce. Taste and adjust salt and pepper as needed (remember the Parmesan is salty).
- Serve immediately: Spoon into bowls, top with extra Parmesan and a crack of black pepper.
Notes
Reserve that pasta water! If the sauce gets too thick, a splash brings it back to silky perfection. Don't overcook the gnocchi — they only need 2–3 minutes until they float. Taste before adding extra salt, as both the Parmesan and broth contribute sodium.
Storage: Leftovers keep in the fridge for up to 3 days. Reheat in a skillet over medium-low heat with a splash of broth. Freezing not recommended (cream separates).
Swaps: Dairy-free? Use oat or cashew cream and plant-based butter. Gluten-free? Use GF gnocchi. Add protein with cooked Italian sausage or grilled chicken. For a fancy version, finish with truffle oil and fresh basil.