Creamy Tuscan Gnocchi

Dinner, Pasta, To Try


2 tablespoons butter, (or olive oil)

1 brown shallot, chopped (or 1 small onion)

4 cloves garlic, minced

1 pound (500 g) uncooked potato gnocchi, (the dry packaged gnocchi -- not fresh)

1/2 cup jarred sun dried tomato strips in oil, (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

salt & pepper, to taste

1 1/2 cups fresh baby spinach

1/2 cup fresh grated parmesan cheese

2 tablespoons fresh chopped basil, (or parsley)


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.*


Calories: 450kcal | Carbohydrates: 47g | Protein: 14g | Fat: 27g | Saturated Fat: 21g