Ever crave a dinner that’s creamy, comforting, and comes together in just 25 minutes? This Creamy Tuscan Gnocchi is your answer. Soft, pillowy gnocchi swim in a garlic parmesan cream sauce, packed with sun-dried tomatoes, fresh spinach, and Italian seasoning. It’s rich and hearty, yet surprisingly easy to make—and all in one skillet.
Whether you’re cooking for yourself, your partner, or your whole family, this is the kind of dish that makes you feel like a kitchen rockstar without breaking a sweat. The best part? You don’t even have to boil the gnocchi separately. Everything cooks together, soaking up all that garlicky, cheesy, creamy goodness.
We first tried this on a busy weeknight with a glass of white wine and some crusty bread on the side. It instantly became a favorite. The balance of creamy and savory with the subtle sweetness from the sun-dried tomatoes is just unbeatable. It’s also flexible—add chicken, swap the cream, or keep it totally meatless.
If you’ve never cooked gnocchi this way before, you’re in for a treat. This one-pan wonder feels like something you’d get at a cozy Italian bistro, but it’s all yours at home in less than 30 minutes.
What Makes This Creamy Tuscan Gnocchi Special?
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One-pan, no-boil gnocchi – Less mess and fewer dishes. Everything cooks right in the skillet!
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Rich and creamy garlic sauce – The combo of cream, garlic, and parmesan is magic.
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Packed with Tuscan flavors – Sun-dried tomatoes, spinach, Italian herbs bring bold, savory taste.
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Fast and weeknight-friendly – Ready in 25 minutes with minimal prep.
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Easy to customize – Add chicken, shrimp, or swap in dairy-free alternatives if needed.
You’ll love this recipe not just for its flavor, but for how effortlessly it comes together. Even beginner cooks can nail this dish!
Ingredient Notes
Here’s a quick breakdown of what you’ll need and why each ingredient matters:
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Shelf-stable or refrigerated potato gnocchi
Soft and pillowy, these don’t need to be boiled beforehand—perfect for skillet meals. -
Heavy cream
Brings the rich, creamy texture. You can sub half-and-half for a lighter version. -
Garlic (2–3 cloves)
Essential for flavor. You can use pre-minced garlic in a pinch. -
Parmesan cheese (freshly grated)
Adds umami and thickens the sauce. Avoid pre-shredded if possible. -
Sun-dried tomatoes (in oil)
Sweet, tangy, and flavorful. Chop them for even distribution. -
Fresh baby spinach
Wilts into the sauce beautifully. Kale can work as a firmer option. -
Chicken or veggie broth
Adds depth and helps cook the gnocchi. Water can be used but lacks flavor. -
Italian seasoning
A quick way to infuse herby Tuscan vibes. -
Salt & pepper
Season to taste after the sauce comes together.
Optional add-ins: Grilled chicken, crumbled bacon, or mushrooms for extra protein and variety.
How to Make Creamy Tuscan Gnocchi
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Sauté garlic in olive oil (medium heat, 1–2 minutes)
Use a large skillet. Cook just until fragrant—don’t let it brown. -
Add broth, cream, and gnocchi (simmer 4–5 minutes)
Stir in the gnocchi and let everything bubble gently. The gnocchi will soften and soak up the flavor. -
Stir in sun-dried tomatoes and Italian seasoning
Let simmer for another 2 minutes. Tomatoes will soften and infuse the sauce. -
Add spinach and parmesan (cook 1–2 more minutes)
Stir until the spinach wilts and cheese melts. The sauce should thicken slightly. -
Season and serve
Taste and adjust salt and pepper. Serve hot, with extra parmesan on top if you like!
Tip: If the sauce is too thick, add a splash more broth or cream to loosen it.
Storage Options
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Room temperature: Don’t leave it out for more than 2 hours.
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Refrigerator: Store in an airtight container for up to 3 days.
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Freezer: Best avoided—gnocchi texture may change. If needed, freeze up to 1 month.
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Reheating: Reheat gently on the stove with a splash of cream or milk to loosen the sauce.
Variations and Substitutions
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Add protein: Grilled chicken, shrimp, or crispy bacon go great with this.
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Make it dairy-free: Use coconut cream and nutritional yeast.
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Go green: Sub spinach with kale, arugula, or even chopped zucchini.
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Spicy version: Add red pepper flakes or a pinch of cayenne.
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Low-carb option: Try with cauliflower gnocchi or spaghetti squash.
Frequently Asked Questions
Can I use frozen gnocchi?
Yes! No need to thaw—just add a few extra minutes to the cooking time.
Can I make it ahead?
Yes, but it’s best served fresh. Reheat with a little cream to restore texture.
How do I make it lighter?
Swap heavy cream with half-and-half or whole milk (sauce will be thinner).
Why is my sauce too thick?
Try adding extra broth or cream. Gnocchi can absorb more liquid than expected.
Can I make this vegan?
Use dairy-free cream, vegan parmesan, and skip any meat additions.
Can I bake it after cooking?
Sure! Top with mozzarella and broil for 3–4 minutes until bubbly.
Conclusion
This Creamy Tuscan Gnocchi is a cozy, crave-worthy dinner that feels fancy but is easy enough for any weeknight. With minimal cleanup and loads of flavor, it’s a go-to comfort food you’ll make again and again.
Give it a try tonight—and don’t forget to share your delicious creation with friends or on social media! We’d love to hear how you made it your own.
Print
Creamy Tuscan Gnocchi: The One-Pan Dinner You’ll Crave Weekly
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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1 lb potato gnocchi
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1 tbsp olive oil
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2–3 garlic cloves, minced
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1 ½ cups heavy cream
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½ cup chicken or veggie broth
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½ cup sun-dried tomatoes, chopped
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2 cups baby spinach
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½ cup grated parmesan
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1 tsp Italian seasoning
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Salt and pepper, to taste
Instructions
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Heat olive oil in a large skillet. Sauté garlic for 1–2 minutes.
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Add cream, broth, and gnocchi. Simmer 4–5 minutes.
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Stir in sun-dried tomatoes and seasoning. Simmer 2 minutes.
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Add spinach and parmesan. Cook until wilted and creamy.
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Season with salt and pepper. Serve warm.
Notes
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Add cooked chicken for extra protein.
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Use kale instead of spinach if preferred.
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Reheat gently with added cream or broth.
Nutrition
- Calories: 460
- Fat: 24g
- Carbohydrates: 50g
- Protein: 9g