Tuscan Butter Gnocchi
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
15 mins
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Servings
4
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Calories
532 kcal
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Course
Main Course
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Cuisine
Italian
Tuscan Butter Gnocchi
Description
Tuscan Butter Gnocchi features dried gnocchi cooked in a gently creamy sauce made with butter, sun-dried tomato oil, and broth, finished with heavy cream and Parmesan cheese. The onion and garlic sauté provides a mild base, while sun-dried tomatoes and Italian seasoning add a distinctive Mediterranean flavor. The gnocchi absorb the sauce during the slow cooking, creating a tender, yet slightly firm texture. Fresh spinach and basil are stirred in at the end, adding brightness and color. This dish can be served as a standalone vegetarian entrée or paired with a protein or salad for a fuller meal.
The blending of sun-dried tomato oil and fresh herbs enhances the sauce's depth without overpowering the mild potato flavor of the gnocchi. Simmering the gnocchi in broth and cream allows the flavors to meld, enriching each bite. The Parmesan contributes a subtle umami finish that balances the acidity from the sun-dried tomatoes.
For serving, add extra freshly grated Parmesan and basil leaves for garnish. If sun-dried tomato oil is unavailable, olive oil is a suitable substitute. Shelf-stable gnocchi found in most grocery stores offer a convenient option without sacrificing quality.
Ingredients
- 2 tablespoon sundried tomato oil - see note 1
- 1 onion peeled and chopped
- 4 cloves garlic finely chopped
- ¼ cup butter
- ½ cup sundried tomatoes cut into thin strips
- ½ teaspoon Italian seasoning
- 17.6 oz gnocchi see note 2, shelf-stable, dried
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup broth
- ½ cup heavy cream
- 2 cups baby spinach
- ½ cup Parmesan Cheese plus more for serving, grated
- 3 tablespoon basil plus more for serving, fresh
Instructions
- Place a deep skillet or saute pan over medium-high heat. Add the oil and onions to the skillet and cook for 3-4 minutes until softened.2 tbsp sundried tomato oil1 onion
- Turn the heat to low and add the garlic; cook for 30 seconds.4 cloves garlic
- Add the butter, sun-dried tomatoes, and Italian seasoning to the pan; once melted, add the gnocchi and turn to coat in the butter.¼ cup / 60 g butter½ cup sundried tomatoes½ tsp Italian seasoning17.6 oz / 500 g shelf-stable dried gnocchi
- Add the salt and pepper, then pour in the broth and heavy cream.½ tsp salt½ tsp black pepper1 cup / 240 ml broth½ cup / 120 ml heavy cream
- Cook gently for 6-7 minutes until the gnocchi is cooked.
- Stir in the spinach, parmesan, and basil.2 cups baby spinach½ cup / 45 g grated parmesan3 tbsp fresh basil
- Cook for a minute to allow the spinach to wilt.
- Taste for seasoning, then serve with extra fresh basil and parmesan if desired.
Notes
- Using sun-dried tomato oil enhances the recipe's flavor, but olive oil can be substituted if unavailable.
- Shelf-stable gnocchi from the pasta aisle provide convenience and work well in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 61g | 20% |
| Protein | 13g | 26% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 75mg | 25% |
| Sodium | 1315mg | 55% |
| Potassium | 789mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 2733IU | 55% |
| Vitamin C | 21mg | 23% |
| Calcium | 212mg | 21% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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