Dinner

One-Pan Creamy Tuscan Gnocchi in 15 Minutes Recipe

Name: One-Pan Creamy Tuscan Gnocchi in 15 Minutes Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 2 tablespoons sun-dried tomato oil; ¼ cup sun-dried tomatoes, roughly chopped; 4 cloves garlic, minced; 1 pound potato gnocchi (uncooked, dry packaged); ¼ cup chicken broth (or vegetable stock); 1 cup heavy cream (or half and half); ½ teaspoon kosher salt; 4 ounces fresh baby spinach; ½ cup freshly grated parmesan cheese; 2 tablespoons fresh basil, finely chopped

ByLuna Ryder October 23, 2025October 23, 2025

Jump to Recipe

Introduction

This One-Pan Creamy Tuscan Gnocchi is a quick and comforting meal perfect for busy weeknights. With a rich, garlicky sauce and fresh spinach, it comes together in just 15 minutes and requires minimal cleanup.

The image shows a skillet filled with a creamy dish made of three main layers. The bottom layer consists of small, round, yellow gnocchi pieces. The middle layer is a rich orange sauce that coats the gnocchi evenly, giving a smooth and slightly glossy texture. The top layer is fresh green spinach leaves mixed throughout the dish, adding a vibrant contrast in color. There are also small bits of red sun-dried tomatoes scattered on top, adding texture and color variation. The skillet is silver with a long handle and placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons sun-dried tomato oil
¼ cup sun-dried tomatoes, roughly chopped
4 cloves garlic, minced
1 pound potato gnocchi (uncooked, dry packaged)
¼ cup chicken broth or vegetable stock
1 cup heavy cream or half and half
½ teaspoon kosher salt
4 ounces fresh baby spinach
½ cup freshly grated Parmesan cheese
2 tablespoons fresh basil, finely chopped

Instructions

Step 1: In a medium pan, heat the sun-dried tomato oil over medium heat. Add the sun-dried tomatoes and minced garlic, sautéing for about 1 minute until fragrant.
Step 2: Add the uncooked gnocchi to the pan and sear them with the garlic and sun-dried tomatoes for 1 minute, allowing them to slightly brown.
Step 3: Pour in the chicken broth and heavy cream, then season with kosher salt. Cook the mixture for 5 minutes, stirring occasionally, until the sauce starts to thicken and the gnocchi are cooked through.
Step 4: Add the fresh baby spinach and cook on low heat for another minute until the spinach wilts. Remove the pan from heat and stir in the grated Parmesan cheese and fresh basil before serving.

Tips & Variations

For a vegetarian option, substitute chicken broth with vegetable stock.
To add protein, stir in cooked chicken or Italian sausage during the last step.
If you prefer a thicker sauce, let it reduce a little longer before adding the spinach.
Use half Parmesan and half Pecorino Romano for a sharper flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or broth to loosen the sauce if it has thickened.