Creamy Buttery Tuscan Gnocchi Recipe
User Reviews
5
Creamy Buttery Tuscan Gnocchi Recipe
Description
Creamy Buttery Tuscan Gnocchi starts by sautéing shallots and garlic in butter to build a fragrant base. Dry potato gnocchi are then added to sear slightly before stirring in sun-dried tomatoes and their reserved oil for concentrated flavor. The addition of chicken broth, heavy cream, and Italian herbs creates a rich sauce that softens the gnocchi and integrates savory and herbal tones.
Fresh baby spinach is folded in near the end until wilted, adding a tender leafy texture and color contrast. Grated Parmesan cheese and fresh basil finish the dish with savory depth and fresh herbal aroma. Simmering gently thickens the sauce to coat the gnocchi well.
This recipe serves as a creamy vegetarian main or side, offering comforting textures and balanced flavors. It pairs well with a simple green salad or crusty bread for a complete meal.
Note that the sauce thickens as it cools; additional cream or broth can be added before serving to adjust consistency. The dry gnocchi cook thoroughly while simmering in the sauce, releasing starch that naturally thickens it.
Ingredients
- 2 tablespoons butter or olive oil
- 1 brown shallot chopped or 1 small onion
- 4 cloves garlic minced
- 1 pound potato gnocchi the dry packaged gnocchi - not fresh, uncooked
- ½ cup sun dried tomatoes jarred, reserve 2 teaspoons of the jarred oil for cooking, strips in oil
- ½ cup chicken broth
- 1 ¼ cups heavy cream thickened cream or half andf half
- 1 teaspoon italian herb blend dried
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 1 ½ cups spinach fresh baby
- ½ cup Parmesan Cheese fresh grated
- 2 tablespoons basil or parsley, fresh, chopped
- 2 Tablespoons oil from sun-dried tomatoes jar
Instructions
- Heat a large skillet over medium-high heat. Melt the butter and sauté shallots until transparent, about 2 minutes. Sauté garlic until fragrant, about 30 seconds.
- Add the gnocchi and let sear in the butter for a minute. Add the sun dried tomatoes and reserved oil. Cook for a further minute to release flavours into the gnocchi.
- Pour in the chicken broth, cream and Italian herbs. Scrape up any browned bits from the bottom of the pan.
- Season with salt and pepper to taste. Mix everything together and reduce heat to medium. Cover pan with lid and let cook for 5 minutes.
- Stir in the spinach leaves and cook until wilted, about 1 minute.
- Stir through parmesan cheese and chopped basil. Let simmer for a further minute or until gnocchi is soft, cooked through and the sauce has thickened to your liking.
- Season with a little extra salt & pepper, if needed, to suit your taste.
- Serve immediately.*
Notes
- The sauce will thicken as it cools; thin it with added cream or broth if not serving immediately.
- Add dry gnocchi uncooked directly into the sauce, allowing their starch to naturally thicken the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4serves
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Calories | 576kcal | 29% |
| Carbohydrates | 48g | 16% |
| Protein | 13g | 26% |
| Fat | 39g | 60% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 108mg | 36% |
| Sodium | 815mg | 34% |
| Potassium | 390mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 2.66IU | 0% |
| Vitamin C | 19mg | 21% |
| Calcium | 256mg | 26% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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