Tuscan Sun-Dried Tomato Gnocchi with Spinach and Parmesan Recipe

I absolutely love sharing this Tuscan Sun-Dried Tomato Gnocchi with Spinach and Parmesan Recipe because it s one of those dishes that feels both comforting and fancy at the same time. The rich butter and sun-dried tomato oil create a luscious base that coats every pillowy gnocchi with incredible flavor, while the fresh spinach and Parmesan add freshness and depth. It’s perfect for a cozy weeknight dinner or when you want to impress friends without hours in the kitchen.

When I first tried this recipe, I was amazed at how quickly it came together but still tasted like something you d order at a rustic Italian trattoria. You ll find that this Tuscan Sun-Dried Tomato Gnocchi with Spinach and Parmesan Recipe balances creamy, tangy, and herbaceous notes beautifully, making it a guaranteed winner on your dinner table. Plus, it s adaptable and forgiving – which makes it an ideal dish for cooks of all levels.

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Ingredients You’ll Need

Each ingredient in this Tuscan Sun-Dried Tomato Gnocchi with Spinach and Parmesan Recipe plays a role to build those authentic Italian flavors. Don t worry if you can t find sun-dried tomato oil; I ve got a simple swap for you below to keep things easy.

• Sun-Dried Tomato Oil: This oil infuses the whole dish with that gorgeous tomato-y tang; if you don t have it, olive oil works just fine.
• Onion: Adds a sweet and savory base when sautéed-chop it finely to melt right into the sauce.
• Garlic: Just a quick sauté wakes up the flavor, so don t skip it!
• Butter: Essential for that silky richness and helps carry all the flavors together beautifully.
• Sun-Dried Tomatoes: Thin strips pack a punch of concentrated sweetness and chewiness that contrast perfectly with the tender gnocchi.
• Italian Seasoning: A simple blend of herbs adds that classic Tuscan touch with minimal effort.
• Shelf-Stable Dried Gnocchi: The star of the dish-easy to cook and soak up sauce, making dinner prep a breeze.
• Salt and Black Pepper: To season and bring all the flavors forward-taste as you go!
• Broth: Adds moisture and depth without overpowering; chicken or vegetable broth both work well.
• Heavy Cream: Enriches the sauce, creating that luscious, velvety finish you ll love.
• Baby Spinach: Adds a fresh, bright contrast and wilts quickly for last-minute color and nutrition.
• Grated Parmesan: For savory, nutty goodness that melts right into the sauce and a final sprinkle on top.
• Fresh Basil: A fresh pop of herbaceousness that ties the dish together perfectly.

Variations

I love making this Tuscan Sun-Dried Tomato Gnocchi with Spinach and Parmesan Recipe my own by switching up ingredients based on what’s fresh or what my family prefers. You can easily make it your own and still get that satisfying comfort food vibe going strong.

• Protein Boost: Adding grilled chicken or crispy pancetta makes it a heartier meal-my family raves about those twists!
• Dairy-Free Version: Swap butter for olive oil and heavy cream for coconut cream for a rich, dairy-free alternative that still delivers on flavor.
• Veggie Swap: I sometimes add sautéed mushrooms or roasted red peppers for extra texture and flavor.
• Herb Variations: If you don’t have fresh basil, try fresh oregano or thyme for a different herbal note.

How to Make Tuscan Sun-Dried Tomato Gnocchi with Spinach and Parmesan Recipe

Step 1: Sauté the Aromatics

Start by heating a deep skillet or sauté pan over medium-high heat. Pour in your sun-dried tomato oil (or olive oil if that s what you have) and add the chopped onion. Cook the onion for about 3-4 minutes until it softens and becomes translucent. This step unlocks the sweet, mellow base flavors you want before adding anything else. Then, turn the heat to low and stir in the chopped garlic, cooking it just until fragrant-about 30 seconds. Be careful not to burn the garlic, or it ll turn bitter.

Step 2: Add Butter, Tomatoes, and Seasoning

Once your garlic has perfumed the pan, add the butter, sun-dried tomatoes, and Italian seasoning straight into the skillet. Let the butter melt fully and mingle with the tomatoes and herbs-you’ll see it turn a lovely golden hue. This combo is what gives the sauce its signature Tuscan flavor; the butter makes everything lush while the sun-dried tomatoes bring a sweet tangy bite.

Step 3: Coat the Gnocchi

Next, toss in your dried gnocchi right into the pan and stir well so every piece gets coated with that buttery, tomato oil goodness. This part is super fun because you ll see the gnocchi start to get soft and slightly golden as they cook in the flavorful fat. Season with salt and pepper to taste now, so the seasoning is evenly distributed.

Step 4: Create the Creamy Sauce

Pour in the broth and heavy cream, then gently stir everything together. Lower your heat to medium-low and simmer for 6-7 minutes, letting the gnocchi absorb the liquid and cook through. You’ll want to stir occasionally to avoid sticking or burning. This slow cooking builds that rich, creamy sauce we all love and helps the gnocchi become tender without getting mushy.

Step 5: Finish with Spinach, Parmesan, and Basil

Once the gnocchi is cooked and the sauce has thickened slightly, stir in the baby spinach, grated Parmesan, and fresh basil leaves. Cook for another minute or so until the spinach just wilts-this keeps it bright green and fresh. Give everything a taste and tweak your seasoning if needed. The Parmesan melts into the sauce, adding that irresistible savory punch.

Step 6: Serve and Enjoy

Dish out this Tuscan Sun-Dried Tomato Gnocchi with Spinach and Parmesan Recipe while it s warm, and don t be shy with extra Parmesan or basil on top. The aroma is heavenly, and you ll enjoy that creamy, tangy bite in every forkful.

How to Serve Tuscan Sun-Dried Tomato Gnocchi with Spinach and Parmesan Recipe

Garnishes

I always top this gnocchi with a generous sprinkle of freshly grated Parmesan and torn fresh basil leaves. Sometimes, I drizzle a little extra sun-dried tomato oil or a squeeze of lemon juice to brighten it up. These simple garnishes really lift the dish and make it look as good as it tastes.

Side Dishes

This recipe pairs wonderfully with a crisp mixed green salad or a light Italian-style slaw. For something heartier, roasted vegetables like asparagus or Brussels sprouts bring an earthy balance to the creamy gnocchi. Crusty bread is another favorite to soak up any sauce left on the plate.

Creative Ways to Present

If you re serving this for a special occasion, I like to plate the gnocchi in shallow bowls rather than a deep dish. Adding edible flowers or microgreens makes it feel extra fancy. Another trick is to serve with a Parmesan crisp on the side for crunch contrast, which always impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The gnocchi soaks up the sauce more over time, so it thickens-if it looks dry, just stir in a splash of broth or cream when reheating.

Freezing

I don t usually freeze this dish because the texture of gnocchi can change after freezing and reheating. But if you want to freeze, do so before adding the spinach and Parmesan. Then thaw and add them fresh when reheating for best results.

Reheating

When reheating, I prefer warming it gently on the stovetop over low heat, stirring often and adding a splash of broth or cream if needed to loosen the sauce. Microwaving works too, but watch it so it doesn t dry out.

FAQs

Final Thoughts

To me, this Tuscan Sun-Dried Tomato Gnocchi with Spinach and Parmesan Recipe is like a little Italian vacation on a plate-simple enough to make any night but special enough to share with people you love. It s a dish that always makes my kitchen smell amazing and my family go crazy for, and I hope you ll find the same joy in making and eating it. Give it a try-you might find it becoming your new weeknight staple!

Tuscan Sun-Dried Tomato Gnocchi with Spinach and Parmesan Recipe

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• Author: Megane
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

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Description

This Tuscan Butter Gnocchi recipe features tender shelf-stable gnocchi cooked in a rich and creamy sauce infused with sundried tomato oil, garlic, sun-dried tomatoes, and Italian seasoning. Finished with baby spinach, parmesan, and fresh basil, this dish offers a luscious, comforting Italian-inspired meal perfect for weeknight dinners.

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Ingredients

Units USM Scale 1x2x3x

Base

• 2 tablespoon sundried tomato oil
• 1 onion, peeled and chopped
• 4 cloves garlic, finely chopped
• 1/4 cup (60 g) butter
• 1/2 cup sundried tomatoes, cut into thin strips
• 1/2 teaspoon Italian seasoning

Main

• 17.6 oz (500 g) shelf-stable dried gnocchi
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup (240 ml) broth
• 1/2 cup (120 ml) heavy cream

Finishing Touches

• 2 cups baby spinach
• 1/2 cup (45 g) grated parmesan, plus more for serving
• 3 tablespoon fresh basil, plus more for serving

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Instructions

1. Sauté Onions: Place a deep skillet or sauté pan over medium-high heat. Add the sundried tomato oil and chopped onions. Cook for 3-4 minutes until the onions are softened and translucent.
2. Add Garlic: Reduce heat to low. Add the finely chopped garlic and cook for 30 seconds, stirring constantly to prevent burning and to release the garlic’s aroma.
3. Combine Butter and Tomatoes: Add the butter, sundried tomatoes, and Italian seasoning to the skillet. Allow the butter to melt completely, then add the dried gnocchi, turning them gently to coat in the flavorful butter mixture.
4. Season and Add Liquids: Sprinkle salt and black pepper over the gnocchi. Pour in the broth and heavy cream, stirring gently to combine all ingredients well.
5. Cook the Gnocchi: Simmer the mixture gently for 6-7 minutes, allowing the gnocchi to cook through and absorb the rich sauce flavors. Stir occasionally to prevent sticking.
6. Add Greens and Cheese: Stir in the baby spinach, grated parmesan, and fresh basil. Cook for about a minute until the spinach wilts and the cheese melts slightly.
7. Final Seasoning and Serve: Taste and adjust seasoning as needed. Serve hot, garnished with extra fresh basil and parmesan for an added burst of flavor and color.

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Notes

• If you don’t have sundried tomato oil, substitute with olive oil as a simple alternative.
• Shelf-stable dried gnocchi can be found in the pasta aisle of most major grocery stores for convenience.

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Nutrition

• Serving Size: 1 serving (approx. 1/4 of recipe)
• Calories: 480 kcal
• Sugar: 3 g
• Sodium: 580 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 70 mg