Creamy Tuscan Gnocchi

Easy and SO CREAMY Tuscan Gnocchi recipe full of flavor and ready in less than 30 minutes. A quick and simple pasta dish all cooked in just ONE PAN!

THE ultimate comfort food! Even if you don't particularly like creamy sauces, you will fall in love with this one-pan gnocchi recipe. Quick and easy to make, ready on the table in less than 15 minutes, you will even impress yourself!

What Is “Tuscan” Style?

You have loved those Tuscan flavours on shrimp scallopsand chicken. NOW it is time to let gnocchi SHINE. Leave people wondering if there is a hidden chef in your kitchen with this for dinner. An easy to make and filling meal!

But Tuscan? We know, this is NOT a traditional recipe from Tuscany. Traditional Tuscan cooking is rustic, focusing on olive oil, beans, and simple meats. In everyday cooking, “Tuscan style” refers to the iconic combination popularized by restaurants like Olive Garden: a base of garlic, sun-dried tomatoes, spinach, and cream. That mix brings those Italian-inspired flavours right to your table in one pan.

What Sets These Tuscan Gnocchi Recipe Apart?

Inspired by classic Italian flavours, this gnocchi recipe feels like you are travelling to Rome in just one bite, all while cooking everything in JUST ONE PAN. Paired with green beans and parmesanthese gnocchis make the good meal when you're craving pasta.

We wanted a dish that delivers restaurant-quality results on busy nights without leaving a sink full of pots and pans. Cooking everything together in a single skillet lets all the flavours meld seamlessly in under 30 minutes. It has become our go-to for quick weeknight dinners and last-minute get-togethers when we need something fast and reliable.

On the stove

Making this one-pan gnocchi dish means less cleanup and way more flavor.

Start by heating a large skillet over medium-high heat. Toss the uncooked gnocchi directly into the pan. We usually grab a pack from the refrigerated section. Let it toast for a couple of minutes to get some color.

Once the gnocchi has a nice sear, melt the butter right into the skillet and add your chopped onion. Let it cook just until the onion softens.

To build the base, pour in the heavy cream and chicken broth.

• Make sure to scrape up any browned bits stuck to the bottom of the skillet.
• Season with salt, pepper, and dried Italian herbs, cover with a lid, and let it simmer on medium heat for about 5 minutes until you have perfectly cooked, pillowy gnocchi.

Take the pan off the heat and stir through the freshly grated parmesan cheese so it melts smoothly into the liquid. Next, mix in the sun-dried tomatoes.

Finally, stir in the fresh baby spinach and basil until the spinach wilts, which beautifully complements the sauce's flavor. Ladle it into a warm bowl, add a final sprinkle of parmesan, and serve immediately.

My Top Tips For Gnocchi

After testing this recipe multiple times, here is what you actually need to know to get the texture right:

• Check the label: Store-bought gnocchi from the refrigerated section usually cooks a bit faster than shelf-stable brands you keep in the pantry. Check the pan at the four-minute mark to make sure they do not turn to mush.
• Using homemade gnocchi: If you are making pasta from scratch using just flour and eggs, those pieces will be extremely delicate. Instead of simmering them in the skillet, boil them separately in salted water and gently fold them in at the end.
• Storage rules: Keep your leftovers in an airtight container in the fridge for up to three days. Do not put this dish in the freezer. Cream sauces will split and become grainy when thawed, ruining the texture.
• Fun variations: You can easily tweak this recipe. Toss in extra vegetables like halved cherry tomatoes right before serving. You can also use this exact sauce base for other meals, like a baked gnocchi mac or to thicken up creamy soups. Adapting this base is one of our favorite things to do for a quick midweek dinner.

Serve it with

We love pairing this dish with a hot loaf of pull-apart garlic bread or a few thick slices of cheesy garlic bread to mop up every last drop of that sauce.

If you want to switch the sauce, a creamy pepper sauce is an easy way to add more flavor.

Recipe FAQ's

To make this dish dairy-free, use olive oil instead of butter and swap the cream for coconut cream. Toss the Parmesan cheese and top the gnocchi with nutritional yeast for that cheesy flavor.

We wouldn't recommend using fresh gnocchi. Dry gnocchi cooks wonderfully in the sauce and soaks up all those good flavors. If you still want to use fresh gnocchi, add it in towards the end and don't let it cook for too long.

You can substitute heavy cream with half and half or a mixture of milk and cream. The sauce may be slightly less rich, but it will still be good.

4.99 from 63 votes

Creamy Buttery Tuscan Gnocchi Recipe

What you need

• 2 tablespoons butter or olive oil
• 1 brown shallot chopped or 1 small onion
• 4 cloves garlic minced
• 1 pound uncooked potato gnocchi the dry packaged gnocchi – not fresh
• 1/2 cup sun dried tomato strips in oil jarred, reserve 2 tablespoons of the jarred oil for cooking
• 1/2 cup chicken broth
• 1 1/4 cups heavy cream thickened cream or half andf half
• 1 teaspoon dried Italian herbs
• 1 pinch salt to taste
• 1 pinch pepper to taste
• 1 1/2 cups fresh baby spinach
• 1/2 cup parmesan cheese fresh grated
• 2 tablespoons fresh chopped basil or parsley
• 2 Tablespoons oil from the sun-dried tomatoes jar

Method

1. Heat a large skillet over medium heat using the reserved oil from the sundried tomatoes. Add the gnocchi and let it sear for a minute, let the gnocchi turn golden.
2. Add the butter, shallots and garlic. Let it cook until fragrant and soft about 1½ mins.
3. Pour the heavy cream and chicken stock. Sprinkle with the Italian herbs and season with salt and black pepper; simmer everything while adjusting the heat to a gentle simmer.
4. Now that the sauce has thickened, it's time to add the parmesan. Stir well, and once the sauce looks creamy, add the sun-dried tomato and let it cook with the sauce.
5. Add the spinach. Cook just until the leaves begin to wilt. Then sprinkle with basil. Serve in a bowl and enjoy!