Creamy Buttery Tuscan Gnocchi
Soft, tender pillows of gnocchi enveloped in a full-flavoured cream sauce with sun-dried tomatoes, spinach, garlic and fresh basil. Creamy Tuscan Gnocchi is the ultimate comfort food all cooked in one pan!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons butter (or olive oil)
- 1 brown shallot (chopped or 1 small onion)
- 4 cloves garlic (minced)
- 1 pound uncooked potato gnocchi (the dry packaged gnocchi - not fresh)
- 1/2 cup sun dried tomato strips in oil (jarred, reserve 2 teaspoons of the jarred oil for cooking)
- 1/2 cup chicken broth
- 1 1/4 cups heavy cream (thickened cream or half andf half)
- 1 teaspoon dried Italian herbs
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
- 1 1/2 cups fresh baby spinach
- 1/2 cup parmesan cheese (fresh grated )
- 2 tablespoons fresh chopped basil (or parsley)
- 2 Tablespoons oil from the sun-dried tomatoes jar
Instructions
- 1
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.
- 2
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.
- 3
Pour in the chicken broth, cream and Italian herbs. Scrape up any browned bits from the bottom of the pan.
- 4
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.
- 5
Stir in the spinach leaves and cook until wilted, about 1 minute.
- 6
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.
- 7
Season with a little extra salt & pepper, if needed, to suit your taste.
- 8
Serve immediately.*