Easy Creamy Tuscan Marry Me Gnocchi (Print version)
Soft potato gnocchi in a creamy parmesan sauce with sun-dried tomatoes and spinach. A one-pan dinner ready in 25 minutes.
# Ingredients:
For the skillet
01 -
1 lb (500 g) shelf-stable potato gnocchi
02 -
1 tablespoon olive oil
03 -
3 cloves garlic, minced
04 -
1 1/2 cups (360 ml) heavy cream
05 -
1/2 cup (120 ml) chicken broth
06 -
1 teaspoon Italian seasoning
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
09 -
1/4 teaspoon red pepper flakes (optional)
10 -
1/3 cup (30 g) freshly grated parmesan cheese, plus more for serving
11 -
1/2 cup (75 g) oil-packed sun-dried tomatoes, drained and chopped
12 -
2 cups (60 g) fresh baby spinach
13 -
Fresh basil leaves, for garnish
# Instructions:
01 -
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the gnocchi in a single layer and cook for 2 to 3 minutes, turning once, until lightly golden on both sides. Transfer to a plate.
02 -
Reduce the heat to medium. Add the garlic and cook for 30 seconds until fragrant. Pour in the heavy cream, chicken broth, Italian seasoning, salt, black pepper, and parmesan. Whisk until the cheese melts and the mixture begins to simmer gently.
03 -
Return the gnocchi to the skillet along with the sun-dried tomatoes. Stir to coat, cover, and simmer for 4 to 5 minutes until the gnocchi are tender and the sauce thickens slightly.
04 -
Remove the lid and stir in the baby spinach. Cook for about 1 minute until just wilted. Turn off the heat.
05 -
Taste and adjust the seasoning. Garnish with fresh basil and extra parmesan if desired. Serve immediately while the sauce is silky.
# Good to know:
01 -
Best served immediately while the sauce is hot and silky.
02 -
For a vegetarian version, use vegetable broth and vegetarian parmesan.