Tuscan Gnocchi
Dive into a delightful Tuscan Gnocchi that marries pillowy gnocchi with vibrant, sautéed spinach, all enveloped in a luscious, creamy sauce. This quick and satisfying dish not only bursts with flavor but also showcases the magic of fresh ingredients and a hint of garlic. Perfect for a cozy weeknight dinner, it’s a dish that will leave you craving seconds!
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 shallots
- 3 good handfuls of fresh spinachcan use frozen spinach
- 150g of sun-dried tomatoes (5.29 oz)
🥛Dairy & Eggs(2)
- 1 carton of liquid cream
- parmesanoptional
🫙Pantry Staples(3)
- 1 glass of broth
- 300g of gnocchi (10.6 oz)
- 2 tablespoons of oil from the sun-dried tomatoes (30 ml)
🧂Spices & Seasonings(2)
- 2 cloves of garlic
- 1 teaspoon of oregano (5 ml)
Nutrition (per serving)
Calories
460
Protein
11g
Carbs
42g
Fat
28g
👨🍳 Instructions
- 1
In a skillet, pour a little oil, add sun-dried tomatoes, some shallots, and minced garlic. Once it starts to brown, add the gnocchi and wait a bit for them to cook.
- 2
Once cooked, add the sun-dried tomatoes cut into small cubes, the cream, a glass of broth, and fresh spinach. Let everything thicken a bit over low heat until it forms a nice sauce.
- 3
Then add a little oregano or herbs de Provence, and grated parmesan. Mix and serve with some parmesan shavings on top, which is totally optional.
💡 Pro Tips
- ✓Toast your shallots and garlic in the oil for 2-3 minutes over medium heat before adding gnocchi to develop fond (browned proteins) that will emulsify into the cream sauce and add 30% more depth.timing2-3 minutes, medium heat
- ✓Add gnocchi directly to the skillet without pre-boiling them since they'll cook through in the sauce (4-5 minutes); boiling first makes them waterlogged and unable to absorb the concentrated sun-dried tomato and cream flavors.technique4-5 minutes in sauce
- ✓Maintain sauce temperature at 160-170°F (70-76°C) during thickening rather than boiling, because cream proteins denature above 180°F and separate, breaking the emulsion that keeps the sauce creamy.timing160-170°F
- ✓Reserve 60mL of the broth before adding to the skillet—stir it in at the end if the sauce thickens too much, since sun-dried tomatoes release additional moisture as they warm, making the sauce naturally thicker than expected.technique60mL reserved broth
- ✓Chop sun-dried tomatoes into 8-10mm cubes rather than mincing them; larger pieces hold their texture and oil content, preventing them from breaking down and creating a grainy texture that dilutes the sauce.ingredient8-10mm cubes
Share this recipe
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Tuscan Gnocchi
Dive into a delightful Tuscan Gnocchi that marries pillowy gnocchi with vibrant, sautéed spinach, all enveloped in a luscious, creamy sauce. This quick and satisfying dish not only bursts with flavor but also showcases the magic of fresh ingredients and a hint of garlic. Perfect for a cozy weeknight dinner, it’s a dish that will leave you craving seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 shallots
- 3 good handfuls of fresh spinachcan use frozen spinach
- 150g of sun-dried tomatoes (5.29 oz)
🥛Dairy & Eggs(2)
- 1 carton of liquid cream
- parmesanoptional
🫙Pantry Staples(3)
- 1 glass of broth
- 300g of gnocchi (10.6 oz)
- 2 tablespoons of oil from the sun-dried tomatoes (30 ml)
🧂Spices & Seasonings(2)
- 2 cloves of garlic
- 1 teaspoon of oregano (5 ml)
Nutrition (per serving)
Calories
460
Protein
11g
Carbs
42g
Fat
28g
👨🍳 Instructions
- 1
In a skillet, pour a little oil, add sun-dried tomatoes, some shallots, and minced garlic. Once it starts to brown, add the gnocchi and wait a bit for them to cook.
- 2
Once cooked, add the sun-dried tomatoes cut into small cubes, the cream, a glass of broth, and fresh spinach. Let everything thicken a bit over low heat until it forms a nice sauce.
- 3
Then add a little oregano or herbs de Provence, and grated parmesan. Mix and serve with some parmesan shavings on top, which is totally optional.
💡 Pro Tips
- ✓Toast your shallots and garlic in the oil for 2-3 minutes over medium heat before adding gnocchi to develop fond (browned proteins) that will emulsify into the cream sauce and add 30% more depth.timing2-3 minutes, medium heat
- ✓Add gnocchi directly to the skillet without pre-boiling them since they'll cook through in the sauce (4-5 minutes); boiling first makes them waterlogged and unable to absorb the concentrated sun-dried tomato and cream flavors.technique4-5 minutes in sauce
- ✓Maintain sauce temperature at 160-170°F (70-76°C) during thickening rather than boiling, because cream proteins denature above 180°F and separate, breaking the emulsion that keeps the sauce creamy.timing160-170°F
- ✓Reserve 60mL of the broth before adding to the skillet—stir it in at the end if the sauce thickens too much, since sun-dried tomatoes release additional moisture as they warm, making the sauce naturally thicker than expected.technique60mL reserved broth
- ✓Chop sun-dried tomatoes into 8-10mm cubes rather than mincing them; larger pieces hold their texture and oil content, preventing them from breaking down and creating a grainy texture that dilutes the sauce.ingredient8-10mm cubes