Save There's something about the way cream coats pillowy gnocchi that just stops time in a kitchen. I discovered this Tuscan version on a rainy Tuesday when I had half a container of sun-dried tomatoes sitting in my fridge and zero inspiration, so I threw together what felt right and somehow ended up with something I couldn't stop eating. The garlic and Parmesan do most of the heavy lifting, but it's really that moment when the spinach wilts into the sauce that makes you realize this isn't a weeknight dinner, it's a small celebration on a plate.
I made this for my sister one night when she was stressed about work, and she literally closed her eyes while eating it. That's when I knew it wasn't just about the ingredients—there's something about the combination that feels like a warm hug, especially when you sprinkle that fresh basil on top and the smell hits you just right.
Ingredients
- Potato gnocchi: Buy the shelf-stable kind if you can; they cook faster and hold their shape better than fresh, and nobody will ever know the difference.
- Olive oil: Use a decent one here since it's not being cooked away at high heat.
- Yellow onion: Finely chop it so it melts into the cream and becomes almost invisible but deeply flavorful.
- Garlic cloves: Three is the number that feels right—enough to make itself known without overpowering the delicate cream sauce.
- Sun-dried tomatoes: The drained kind from a jar, and slice them so they distribute evenly and add little bursts of tanginess throughout.
- Baby spinach: Fresh and tender, it wilts down in seconds and adds color and a slight earthiness that balances the richness.
- Heavy cream: Don't skip it or substitute it lightly—this is where the magic lives.
- Vegetable broth: Just enough to stretch the cream and keep the sauce from being one-note, plus it prevents it from being too thick.
- Parmesan cheese: Freshly grated tastes noticeably better than pre-shredded, and it melts smoother into the hot sauce.
- Italian herb mix: Dried oregano and basil work fine if you don't have a blend; go light because these can taste dusty if you're heavy-handed.
- Red pepper flakes: Optional but absolutely worth the tiny pinch for a whisper of heat that wakes everything up.
- Fresh basil: A handful torn over the top at the end brings the whole thing into focus.
Instructions
- Get your water boiling:
- Fill a large pot with salted water and bring it to a rolling boil—this is your base rhythm for the whole meal, so don't rush it.
- Cook the gnocchi:
- Add the gnocchi and watch for them to float to the surface; once they do, give them another 30 seconds or so and then scoop them out with a slotted spoon into a colander. They should feel tender but not mushy.
- Build the flavor base:
- Warm the olive oil in a large skillet over medium heat and add the chopped onion, stirring occasionally until it turns translucent and soft, about 3 to 4 minutes. You'll know it's ready when the kitchen starts smelling savory and inviting.
- Wake it up with garlic:
- Add the minced garlic and stir constantly for just one minute—any longer and it turns bitter, any less and it doesn't release its fragrance properly.
- Add the tomatoes and greens:
- Toss in the sun-dried tomatoes and let them warm through for a couple of minutes, then add the spinach and watch it wilt down almost instantly, creating a gorgeous color contrast.
- Make the cream sauce:
- Pour in the heavy cream and vegetable broth slowly while stirring, then add the grated Parmesan, Italian herbs, and red pepper flakes if using. Let it all simmer gently for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly and tastes cohesive.
- Bring it together:
- Add the drained gnocchi to the skillet and fold it gently into the sauce, making sure every piece gets coated. Taste for salt and pepper, then let it simmer for another 2 to 3 minutes until everything is heated through and the sauce clings to the gnocchi beautifully.
- Plate and finish:
- Spoon into bowls or plates, tear some fresh basil over the top, and finish with a generous handful of extra Parmesan that will catch a little warmth and become slightly creamy.
Save What I love most about this dish is how it disappears from the bowls, how people suddenly go quiet because they're too busy eating. It's proof that the simplest combinations—cream, garlic, tomato, greens—don't need anything fancy to feel special.
Variations and Swaps
If you want to make this heartier, crumbled Italian sausage or diced cooked chicken both slide into step 3 without changing anything else about the timing. For a completely different flavor angle, try swapping the sun-dried tomatoes for roasted red peppers, or mix the spinach with kale if that's what you have. A splash of white wine in place of some of the broth adds a brightness that's lovely on cooler nights.
Making It Lighter or Richer
Half-and-half instead of heavy cream makes this less indulgent but still creamy enough to be satisfying. If you're the opposite of that person and want to go full luxury, add an extra splash of cream and maybe a knob of butter at the very end—it sounds excessive but tastes incredible.
Serving and Pairing
This tastes best eaten right away while everything is still hot and the sauce is at its creamiest. A simple green salad with lemon vinaigrette cuts through the richness, or crusty bread to mop up every last drop. If you're drinking wine, a crisp Pinot Grigio or a light-bodied red like Barbera both work beautifully.
- Tear the basil by hand instead of chopping it so the flavor stays bright and fresh rather than bruised.
- Save a ladle of pasta water before you drain the gnocchi in case you need to loosen the sauce at the table.
- Leftovers reheat gently in a skillet with a splash of cream, though honestly this is best eaten fresh.
Save This is the kind of dish that reminds you why you cook at home in the first place. It's elegant enough for guests but approachable enough that you'll make it for yourself on a regular Tuesday.
Recipe FAQs
- → Can I use frozen gnocchi for this dish?
Yes, frozen gnocchi works well. Cook according to package instructions before adding to the skillet.
- → What can I substitute for heavy cream?
Half-and-half or whole milk can be used for a lighter sauce, though it may be less rich and creamy.
- → How do I prevent gnocchi from sticking together?
Cook gnocchi in plenty of salted boiling water until they float, then drain and toss gently with a little olive oil before adding to the sauce.
- → Can I add protein to this dish?
Absolutely, cooked diced chicken or Italian sausage can be added during the vegetable sauté step for extra flavor and protein.
- → Is it possible to use kale instead of spinach?
Yes, kale is a good alternative; add it slightly earlier to ensure it softens well in the sauce.