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- 1 pound gnocchi (store-bought or homemade) - 1 cup sun-dried tomatoes in oil, drained and chopped - 1 cup heavy cream - 1 cup fresh spinach, roughly chopped - 1 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish When I prepare Creamy Tuscan Sun-Dried Tomato Gnocchi, I focus on high-quality ingredients. Gnocchi can be store-bought or homemade, but I often prefer the texture of fresh gnocchi. Sun-dried tomatoes add a burst of flavor. I always use tomatoes packed in oil for extra richness. Heavy cream gives the sauce its creamy texture. Fresh spinach adds color and nutrition. The grated Parmesan cheese is essential for that savory depth. I use olive oil to sauté and enhance the dish's richness. Seasoning is simple but vital. Salt and pepper bring out the flavors. Fresh basil leaves add a nice touch at the end. This combination makes each bite heavenly. {{ingredient_image_1}} Start by boiling a large pot of salted water. You need enough water to cover the gnocchi completely. Once the water reaches a rolling boil, gently add the gnocchi. Cook them according to the package instructions. This usually takes about 2 to 3 minutes. Watch closely; the gnocchi float to the top when they are ready. Use a slotted spoon to remove them and set them aside. Next, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté them for about 1 minute. You want the garlic to be fragrant but not brown. Then, add 1 cup of chopped sun-dried tomatoes. Cook these for another 2 to 3 minutes. This helps to release their rich flavors into the oil. Now it’s time to create the creamy sauce. Pour in 1 cup of heavy cream, stirring well to combine it with the garlic and tomatoes. Bring this mixture to a gentle simmer. Add 1 cup of grated Parmesan cheese and stir until it melts completely. For a smooth texture, make sure to stir continuously. If the sauce feels too thick, add a splash of water to loosen it. Finally, gently fold the cooked gnocchi into the creamy sauce. Use a spatula to stir carefully, ensuring every piece is well coated. Cook this mixture for an additional 2 minutes to heat everything through. Taste the sauce and adjust the salt and pepper as needed. Your dish is now ready to serve! - Substitutes for spinach: If you want to switch it up, use kale or arugula. Both add nice texture and flavor. You can also try Swiss chard for a different taste. Just chop it roughly and add it in the same way as spinach. - Different cheese options: Parmesan is classic, but you can try pecorino for a bolder flavor. Mozzarella offers a creamy melt, while goat cheese adds a tangy twist. Mix and match to find your favorite! - How to avoid sticky gnocchi: To keep gnocchi from sticking, make sure your water is at a rolling boil. Avoid crowding the pot. Cook in batches if needed. After cooking, drain them and toss with a bit of olive oil. - Sauce consistency tips: If your sauce is too thick, add a splash of pasta water. This helps the sauce cling better to the gnocchi. If it's too thin, let it simmer longer. Stir often to prevent burning. - Serving suggestions: Serve your gnocchi in shallow bowls for a beautiful look. A drizzle of olive oil on top adds shine and flavor. You can also add extra sun-dried tomatoes for color. - Garnishing techniques: Fresh basil leaves not only look great but add flavor. Try adding some cracked black pepper for a little kick. Lastly, a sprinkle of extra Parmesan gives it a gourmet touch. Pro Tips Choose Quality Gnocchi: Opt for fresh or high-quality store-bought gnocchi for the best texture and flavor. Customize Your Greens: Feel free to add other greens like kale or arugula for a different flavor profile and added nutrients. Adjust Creaminess: For a lighter sauce, substitute half of the heavy cream with vegetable broth or use a light cream alternative. Enhance Flavor: Add a splash of white wine to the sauce after sautéing the garlic and sun-dried tomatoes for an extra layer of flavor. {{image_2}} You can add protein to make your dish heartier. Chicken and shrimp are great options. - Chicken: Sauté bite-sized chicken pieces with garlic before adding sun-dried tomatoes. Cook until golden brown. - Shrimp: Toss in shrimp after the garlic is fragrant. Cook until they turn pink. If you prefer vegetarian options, try adding chickpeas or white beans. They provide protein and a creamy texture. To boost flavor, you can add spices or herbs. A pinch of red pepper flakes adds heat. - Spices: Try Italian herbs like oregano and thyme for a deeper taste. - Vegetables: Incorporate bell peppers or mushrooms for added texture and nutrients. Sauté them with garlic for extra flavor. Adapt this dish to fit your dietary needs. - Gluten-free gnocchi: Use gnocchi made from gluten-free flour. Many stores offer this option. - Vegan adaptations: Swap heavy cream with coconut milk or cashew cream. Use nutritional yeast instead of cheese for a cheesy taste. These variations keep the dish delicious and suitable for everyone! Store your leftover creamy Tuscan sun-dried tomato gnocchi in an airtight container. This keeps it fresh and tasty. Place it in the fridge within two hours after cooking. The shelf life is about three days. If you want it to last longer, consider freezing. To freeze portions, let the gnocchi cool completely. Then, scoop out individual servings into freezer-safe bags. Press out as much air as possible before sealing. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. For reheating, use a skillet over medium heat. Add a splash of cream or water to keep it moist. Stir gently until heated through. This method helps maintain the creamy texture and rich flavor. Avoid the microwave if you can, as it may dry out the dish. To make gnocchi, you need just a few simple ingredients. - 2 pounds of potatoes - 1 cup of all-purpose flour - 1 egg - Salt Start by boiling the potatoes. Once soft, peel and mash them. Mix in flour, salt, and the egg. Knead the dough until smooth. Roll it into long ropes and cut into small pieces. Press each piece with a fork to create a pattern. Cook the gnocchi in boiling water until they float. This method gives you soft, pillowy gnocchi perfect for your creamy sauce. Yes, you can use fresh tomatoes, but they will change the dish. Fresh tomatoes add more moisture and a lighter flavor. Sun-dried tomatoes give a richer taste and chewy texture. If using fresh tomatoes, chop them and add them after cooking the garlic. Cook until soft before adding cream. The recipe will differ, but it can still be delicious. This dish pairs well with a light side salad. Try a simple arugula salad with a lemon vinaigrette. It adds freshness and balances the creamy gnocchi. Garlic bread also works nicely. The crusty bread soaks up the sauce well. For a more filling meal, grilled chicken or shrimp can complement the flavors. The total time to make Creamy Tuscan Sun-Dried Tomato Gnocchi is about 25 minutes. - Prep time: 10 minutes - Cook time: 15 minutes This quick meal is perfect for busy nights. The steps are simple, so you can enjoy a gourmet dish without a long wait. This blog post shows how to make a tasty Creamy Tuscan Sun-Dried Tomato Gnocchi. You learned about the key ingredients, like gnocchi, sun-dried tomatoes, and heavy cream. I shared how to cook the gnocchi and make a creamy sauce. We discussed tips for variations and storage too. Remember, you can easily adjust this dish to suit your taste. Whether you want to add protein or switch ingredients, the options are endless. Enjoy your cooking journey and make this dish your own!

Creamy Tuscan Sun-Dried Tomato Gnocchi

A rich and creamy gnocchi dish featuring sun-dried tomatoes and fresh spinach.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 1 pound gnocchi (store-bought or homemade)
  • 1 cup sun-dried tomatoes in oil, drained and chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup fresh spinach, roughly chopped
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot of boiling salted water, cook the gnocchi according to package instructions until they float to the top (about 2-3 minutes). Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Then, add the chopped sun-dried tomatoes and cook for an additional 2-3 minutes.
  • Pour in the heavy cream, stirring to combine with the garlic and tomatoes. Bring to a gentle simmer, then add the grated Parmesan cheese and stir until melted and smooth.
  • Stir in the chopped spinach and cook for 2-3 minutes until wilted. Season the sauce with salt and pepper to taste.
  • Gently fold the cooked gnocchi into the creamy sauce, stirring to coat all the gnocchi well. Cook for an additional 2 minutes until everything is heated through.
  • Remove from heat and serve immediately, garnished with fresh basil leaves on top for a burst of color and flavor.

Notes

Serve in shallow bowls with extra Parmesan cheese and a drizzle of olive oil.
Keyword creamy, gnocchi, spinach, sun-dried tomatoes