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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
