Rich, cozy, and full of bold Italian inspired flavor, this Creamy Tuscan Gnocchi is an easy one pan dinner that feels restaurant worthy while still being weeknight friendly. Pillowy gnocchi are pan seared until lightly golden, then simmered in a creamy garlic sauce with sun dried tomatoes, spinach, Parmesan, and fresh basil. The result is a comforting, indulgent meal that comes together in about 20 minutes.
Tuscan style dishes are known for their creamy sauces, vibrant greens, and savory depth, and this gnocchi recipe delivers all of that with minimal effort. Using shelf stable gnocchi keeps things simple, while browning it first adds texture and flavor that elevates the entire dish. The sauce thickens quickly and coats every bite beautifully.
This creamy Tuscan gnocchi recipe was inspired by our classic Tuscan Chicken and Creamy Shrimp Pasta with Sun-Dried Tomatoes, but reimagined with gnocchi for an even cozier twist. It pairs well with a simple side salad, crusty bread, or roasted vegetables, making it a versatile recipe you will come back to again and again.
Why You'll Love This Recipe
- One pan and fast. Everything cooks in a single skillet, which means fewer dishes and a faster cleanup. The entire meal comes together in about 20 minutes, making it perfect for busy weeknights when you still want something satisfying and homemade.
- Creamy, comforting flavor. The sauce is rich and velvety thanks to heavy cream and Parmesan cheese, with garlic and sun dried tomatoes adding depth and savory balance. It tastes indulgent without feeling overly heavy.
- Perfect texture contrast. Browning the gnocchi first gives it a lightly crisp exterior, while the inside stays soft and pillowy. Once coated in the sauce, every bite is tender and so good.
- Versatile and customizable. This gnocchi works beautifully on its own or as a base for added proteins and vegetables. You can easily adapt it to suit your preferences or what you have on hand.
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Ingredients and Substitutions
To make this delicious Creamy Tuscan Pasta, you will need the following ingredients (see recipe card below for quantities):
- butter - Adds richness and helps brown the gnocchi. Olive oil can be used instead.
- garlic - Fresh garlic provides the best flavor. Garlic paste or minced jarred garlic also works. Use 1 teaspoon garlic paste or 1 to 1½ teaspoons minced jarred garlic if substituting.
- gnocchi - Both shelf-stable gnocchi and fresh gnocchi work well in this recipe. Shelf stable gnocchi keeps things quick and pantry friendly, while fresh gnocchi cooks even faster and has a slightly softer texture.
- sun dried tomatoes - Adds sweet, tangy depth. Oil packed sun dried tomatoes work best.
- Italian seasoning - A convenient blend of herbs. You can substitute dried oregano and basil.
- crushed red pepper - Adds gentle heat. Adjust to taste or omit.
- salt and black pepper - Season gradually and adjust at the end.
- heavy cream - Creates a rich sauce. Half and half can be used for a lighter version.
- vegetable stock - Helps thin the sauce and adds flavor. Chicken broth also works.
- Parmesan cheese - Adds saltiness and body. Use freshly grated for best melting.
- spinach - Use baby spinach or fresh spinach, added at the very end so it wilts gently without overcooking. Kale can be substituted.
- fresh basil - Adds brightness and aroma at the end.
Equipment
You will also need measuring cups and spoons, a large skillet or sauté pan, a wooden spoon or spatula, and a sharp knife for prep.
Instructions
- Brown the gnocchi. Melt butter in a large skillet over medium-high heat until bubbly, about 1 minute. Add garlic and gnocchi. Sauté until the gnocchi turns golden brown on most sides, about 5 minutes. The gnocchi does not need to be cooked through yet.
- Add seasonings and tomatoes. Add the sun-dried tomatoes, Italian seasoning, crushed red pepper, salt, and pepper. Mix well and cook for another 2-3 minutes until fragrant.
- Create the creamy sauce. Slowly pour in the heavy cream, vegetable broth, and Parmesan cheese, scraping the bottom of the pan to release any browned bits. Stir well and bring the sauce to a gentle simmer. Reduce the heat to medium and cook, stirring often, until the sauce thickens and the gnocchi is tender, about 2-3 minutes.
- Wilt the spinach. Stir in the spinach and cook until wilted, about 1 minute.
- Serve. Garnish with fresh basil and serve immediately.
Expert Tip: Brown the Gnocchi First
Browning the gnocchi before adding liquid adds a subtle crispness and extra flavor. Do not skip this step, it helps prevent the gnocchi from becoming too soft once the sauce is added.
More Tips and Tricks
- Use medium high heat to start. This helps the gnocchi develop a golden exterior without sticking.
- Stir frequently once the cream is added. This prevents the sauce from scorching and helps it thicken evenly.
- Add spinach at the very end. Spinach wilts quickly, so stirring it in last keeps it bright and tender.
- Taste before serving. Parmesan and sun dried tomatoes add salt, so always adjust seasoning at the end.
- Serve immediately. Creamy gnocchi is best enjoyed right away while the sauce is silky and smooth. Feel free to add a small squeeze of lemon juice at the end to brighten the sauce without overpowering the cream
Recipe Variations
- Tuscan gnocchi with sausage. Brown Italian sausage in the pan first, remove it, then proceed with the recipe and stir it back in before adding the spinach.
- Add chicken. Add sliced cooked chicken (or shredded chicken) or quickly sauté raw chicken pieces in the pan before adding the gnocchi.
- Add shrimp. Sauté shrimp separately and stir in at the end for a seafood twist. See our Creamy Shrimp Pasta with Sun-dried Tomatoes for a pasta variation.
- Extra savory version with onions. Sauté finely diced onions with the butter before adding the garlic for a deeper, sweeter base flavor.
- Add mushrooms. Add sautéed mushrooms for extra umami and heartiness.
- Dairy free version. Use coconut cream and dairy free Parmesan style cheese for a plant based option.
- Extra veggie version. Add zucchini, cherry tomatoes, or artichoke hearts along with the spinach.
Storage
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as creamy sauces can separate and gnocchi may become mushy when thawed.
How to Reheat
Reheat gently on the stovetop or in the microwave, adding a splash of cream or stock to loosen the sauce as needed.
How to Serve
Serve creamy Tuscan gnocchi hot, garnished with extra basil and Parmesan. It pairs well with garlic bread, a simple green salad, or roasted vegetables like broccoli or asparagus.
These are my favorite dishes to serve with creamy gnocchi:
Side Dishes for Pasta
For more recipe ideas, check out our collection of pasta side dishes, featuring everything from fresh salads and roasted vegetables to crusty breads and flavorful appetizers that pair perfectly with any pasta dinner.
FAQ
Gnocchi are soft, pillowy dumplings traditionally made from potatoes, flour, and sometimes egg. They have a tender, slightly chewy texture and are designed to soak up sauces, making them rich, comforting, and very satisfying to eat. See our Leftover Mashed Potato Gnocchi.
Gnocchi and pasta are nutritionally similar, but gnocchi is often slightly higher in carbohydrates and lower in protein. Because gnocchi is more filling, many people find they eat a smaller portion compared to pasta. Healthiness depends on portion size and the sauce used.
Italian gnocchi are typically made with potatoes and flour, while French gnocchi, also called gnocchi à la parisienne, are made from choux pastry. French gnocchi are lighter and more airy, while Italian gnocchi are denser and more pillowy.
Creamy sauces, like this Tuscan style cream sauce, pair exceptionally well with gnocchi because they cling to the soft dumplings. Gnocchi also works beautifully with butter sauces, tomato sauces, pesto, or simple olive oil and herb based sauces.
Yes, gnocchi is eaten much like pasta and served as a main dish or first course with sauce. However, because gnocchi is softer and more delicate, it is usually simmered gently or sautéed rather than boiled aggressively.
No. Shelf stable or refrigerated gnocchi can be cooked directly in the skillet. Browning it first adds flavor and texture.
Yes. Add it directly to the pan from frozen and cook slightly longer until golden and tender.
Good gnocchi has a tender texture and mild flavor that allows sauces and seasonings to shine. Browning gnocchi in butter or oil adds depth, while well seasoned sauces and fresh herbs enhance its natural richness.
Gnocchi is traditionally served with simple sauces like butter and sage, tomato sauce, or cream based sauces. It is often paired with vegetables, herbs, or light proteins, and sometimes served with a side salad or crusty bread.
Yes, gnocchi can often replace pasta in many recipes. Because gnocchi is more tender and absorbent, sauces may need slightly less liquid, and cooking times are usually shorter than traditional pasta.
More Gnocchi Recipes
Looking for other recipes like this? Try these:
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Recipe
Creamy Tuscan Gnocchi
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy Tuscan gnocchi is a quick one pan dinner with sun dried tomatoes, spinach, garlic, and Parmesan.
Ingredients
- 3 tablespoons butter
- 2 cloves garlic, finely chopped
- 1 pound gnocchi, uncooked
- ¼ cup sun-dried tomatoes, chopped
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper (or to taste)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup heavy cream
- ½ cup vegetable stock
- ¼ cup Parmesan cheese, grated
- 3 cups baby spinach
- 2 tablespoons fresh basil, finely sliced
Instructions
- Melt butter in a large skillet over medium-high heat until bubbly, about 1 minute.
- Add garlic and gnocchi. Sauté until the gnocchi turns golden brown on most sides, about 5 minutes. The gnocchi does not need to be cooked through yet.
- Add the sun-dried tomatoes, Italian seasoning, crushed red pepper, salt, and pepper. Mix well and cook for another 2-3 minutes until fragrant.
- Add the heavy cream, vegetable stock, and Parmesan cheese. Stir well and bring the sauce to a gentle simmer. Reduce the heat to medium and cook, stirring often, until the sauce thickens and the gnocchi is tender, about 2-3 minutes.
- Stir in the spinach and cook until wilted, about 1 minute.
- Garnish with fresh basil and serve immediately.
Notes
How to store:Â Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as creamy sauces can separate and gnocchi may become mushy when thawed.
How to reheat:Â Reheat gently on the stovetop or in the microwave, adding a splash of cream or stock to loosen the sauce as needed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
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