Creamy Tuscan Parmesan Gnocchi
A quick skillet gnocchi in a creamy Tuscan-style Parmesan sauce with sun-dried tomatoes and spinach.
Equipment
- 10-inch Skillet
- Spatula or tongs
- Measuring cups and spoons
- Whisk
- bowl or plate
Ingredients
- 10 ounces refrigerated gnocchi
- 3 tablespoons olive oil
- 1 1/2 cups heavy whipping cream
- 3/4 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1/2 cup drained sun-dried tomatoes
- 1 cup chopped baby spinach
Instructions
- Heat 3 tablespoons olive oil in a 10-inch skillet over medium-high heat.
- Add 10 ounces refrigerated gnocchi and fry, stirring occasionally, until golden and crisp, about 3–5 minutes; transfer gnocchi to a bowl or plate and set aside.
- Reduce heat to medium-high and add 1½ cups heavy whipping cream, ¾ cup chicken broth, 1 teaspoon garlic powder, 1 tablespoon Italian seasoning, and 1 cup grated Parmesan to the skillet; whisk continuously until the sauce begins to thicken, about 6–8 minutes.
- Stir in 1 cup chopped baby spinach and ½ cup drained sun-dried tomatoes and simmer until the spinach wilts, about 1–2 minutes.
- Return the fried gnocchi to the skillet and gently toss to coat with the sauce and heat through, about 1–2 minutes.
- Serve immediately.
Notes
- Use refrigerated gnocchi for quickest results.
- Whisk the sauce constantly to prevent scorching.
- Drain oil from sun-dried tomatoes if packed in oil.
- Adjust seasoning to taste before serving.