If you re anything like me, you ll appreciate a dish that feels luxurious but comes together in minutes. This Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe is exactly that-a creamy, buttery gnocchi dish infused with the bright flavors of sun-dried tomatoes and fresh spinach. I love this recipe because it s so comforting yet fresh, making it perfect for a cozy weeknight or when you want to impress guests without a fuss.
When I first discovered this recipe, it quickly became a favorite because the shelf-stable gnocchi cooks up easily and soaks up all the rich, herby goodness from the butter, broth, and cream. It s the kind of meal that brings your kitchen alive with the scent of garlic and Italian herbs, and my family goes crazy for it every time I serve it. Trust me, once you try this Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe, you ll find it hard to eat just one helping!
Why You’ll Love This Recipe
- Quick and Easy: Uses shelf-stable gnocchi and simple ingredients for a speedy dinner.
- Burst of Flavor: Sun-dried tomatoes and Italian seasoning bring authentic Tuscan tastes to your plate.
- Creamy Comfort: Butter, broth, and cream create a luscious sauce that clings perfectly to every gnocchi.
- Family Approved: It s a crowd-pleaser that s both elegant and approachable for all ages.
Ingredients You’ll Need
The magic of this dish lies in its thoughtfully paired ingredients that balance richness with freshness. When you shop, look for high-quality sun-dried tomato oil and shelf-stable gnocchi for convenience without sacrificing flavor.
- Sun-Dried Tomato Oil: Adds a vibrant, tangy flavor base; don t substitute with plain olive oil if you want that signature Tuscan touch.
- Onion: Gives a sweet, mellow depth when sautéed gently.
- Garlic: Fresh and finely chopped for fragrant aromatics.
- Butter: Creates the creamy richness that makes the sauce irresistible.
- Sun-Dried Tomatoes: Cut into thin strips, they bring a chewy texture and concentrated flavor burst.
- Italian Seasoning: A blend of herbs that ties all the flavors together seamlessly.
- Shelf-Stable Dried Gnocchi: Perfect for easy, quick cooking – no need to make gnocchi from scratch unless you want to!
- Salt and Black Pepper: To enhance and balance flavors.
- Broth: I recommend chicken or vegetable broth for depth – it helps create a flavorful sauce.
- Heavy Cream: For that smooth, velvety texture that coats every bite.
- Baby Spinach: Adds freshness, color, and nutrition; it wilts wonderfully into the sauce.
- Grated Parmesan: Umami-rich cheese to sprinkle in and on top, elevating every mouthful.
- Fresh Basil: Adds a fragrant herbal brightness that finishes the dish beautifully.
Variations
I like to think of this Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe as a delicious blank canvas that you can tweak based on what s in your fridge or your dietary preferences. Feel free to get creative!
- Protein Boost: Adding cooked Italian sausage or grilled chicken makes it a heartier meal-I ve done this for family dinners and everyone loved it.
- Vegan Version: Substitute butter and heavy cream with plant-based alternatives and use a vegan parmesan; the flavor still shines through beautifully.
- Seasonal Greens: Swap spinach with kale or Swiss chard for a wintery twist.
- Spicy Kick: A pinch of red pepper flakes adds a lovely heat that balances the buttery sauce.
How to Make Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe
Step 1: Sauté Onions and Garlic with Sun-Dried Tomato Oil
Start by heating the sun-dried tomato oil in a deep skillet over medium-high heat. Toss in the chopped onion and cook for about 3-4 minutes until they soften and turn translucent-not browned. Then, lower the heat and add your garlic; cook it carefully for just 30 seconds to avoid bitterness but to let those lovely aromas bloom.
Step 2: Add Butter, Sun-Dried Tomatoes, and Seasoning
Lower the heat to medium-low and stir in your butter, letting it melt gently. Add the thinly sliced sun-dried tomatoes and sprinkle in the Italian seasoning; this is where those classic Tuscan flavors come alive. Then, toss in the dried gnocchi, stirring so every piece gets coated in the buttery, flavorful mix.
Step 3: Pour Broth and Cream, then Simmer
Season with salt and black pepper, then pour in the broth and heavy cream. Stir to combine and simmer gently for 6-7 minutes, which cooks the gnocchi through and lets the sauce thicken slightly. You ll want to keep an eye here so it doesn t stick or boil too hard-gentle simmering is key.
Step 4: Finish with Spinach, Parmesan, and Basil
Once the gnocchi is cooked and the sauce is creamy, stir in the baby spinach, grated parmesan, and fresh basil. Cook for another minute so the spinach wilts just right without losing its color or texture. Give everything a taste and adjust seasoning if needed. Serve immediately with extra basil and parmesan on top for that restaurant-quality finish.
Pro Tips for Making Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe
- Choose Quality Gnocchi: I ve found that shelf-stable dried gnocchi cooks more evenly and holds up better in the sauce than fresh gnocchi.
- Mind Your Heat: Keep the heat moderate when adding the garlic and butter to prevent burning and ensure a silky sauce.
- Don t Skip the Basil: Adding fresh basil at the end lifts all the flavors and adds a fragrant freshness that cuts through the richness.
- Simmer Gently: Cook the gnocchi gently in broth and cream to avoid clumping or overcooking-stir often.
How to Serve Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe
Garnishes
I usually top the gnocchi with an extra sprinkle of freshly grated Parmesan and torn basil leaves-simple but so effective. Sometimes, a drizzle of good-quality olive oil or a pinch of red pepper flakes adds a subtle punch that my family loves.
Side Dishes
This dish pairs beautifully with a crisp green salad dressed in lemon vinaigrette to balance the creaminess. Garlic bread or crusty Italian bread is also perfect for mopping up all the tasty sauce.
Creative Ways to Present
For special occasions, I like to serve this gnocchi in wide shallow bowls with a small basil sprig on top and a light dusting of Parmesan. Adding edible flowers or a few sun-dried tomato slices as garnish adds a gorgeous pop of color that wows guests.
Make Ahead and Storage
Storing Leftovers
Leftover gnocchi stores well in an airtight container in the fridge for up to 2 days. I recommend giving it a gentle stir before reheating to redistribute the sauce and keep it creamy.
Freezing
I ve had mixed results freezing this dish due to the cream sauce, which can separate upon thawing. If you want to freeze it, try leaving out the cream and adding it fresh when reheating for better texture.
Reheating
Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce as needed. This keeps the gnocchi tender and prevents the sauce from becoming clumpy.
FAQs
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Can I use fresh gnocchi instead of shelf-stable dried gnocchi?
Yes, you can use fresh gnocchi, but the cooking time will be shorter and the texture slightly different. Fresh gnocchi tend to be softer, so be careful not to overcook when simmering in the sauce.
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Is there a way to make this recipe vegan?
Absolutely! Swap the butter for vegan margarine or olive oil, replace the heavy cream with coconut or cashew cream, and use a vegan parmesan substitute. The sun-dried tomatoes and spinach still provide plenty of flavor.
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What can I substitute for sun-dried tomato oil?
If you don t have sun-dried tomato oil, you can use good-quality olive oil and add extra finely chopped sun-dried tomatoes to the pan. It won t be quite the same but still tasty.
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Can I prepare parts of the dish in advance?
You can chop the onions, garlic, and sun-dried tomatoes ahead of time to save prep time. However, I recommend cooking the gnocchi and assembling the sauce fresh to keep the best texture and flavor.
Final Thoughts
This Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe holds a special place in my kitchen because it delivers incredible flavor with so little hassle. It s one of those dishes I keep coming back to when I want a hearty yet fresh dinner that my family absolutely adores. I hope you ll give it a try soon-it s a simple way to brighten your weeknight while indulging in a touch of Italian magic.
Print
Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Tuscan Butter Gnocchi recipe is a creamy, flavorful Italian main course featuring tender gnocchi cooked in a savory blend of sundried tomato oil, garlic, butter, and cream, accented with spinach, parmesan, and fresh basil for a deliciously comforting meal.
Ingredients
Main Ingredients
- 2 tablespoons sundried tomato oil
- 1 onion, peeled and chopped
- 4 cloves garlic, finely chopped
- 1/4 cup butter
- 1/2 cup sundried tomatoes, cut into thin strips
- 1/2 teaspoon Italian seasoning
- 17.6 oz (500 g) shelf-stable dried gnocchi
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup broth (vegetable or chicken)
- 1/2 cup heavy cream
- 2 cups baby spinach
- 1/2 cup grated parmesan cheese, plus more for serving
- 3 tablespoons 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, cooking for 3-4 minutes until the onions are soft and translucent.
- Add garlic: Turn the heat to low, add finely chopped garlic, and cook for 30 seconds to release the aroma without browning.
- Melt butter and combine: Add butter, sundried tomatoes, and Italian seasoning to the pan. Once the butter has melted, add the dried gnocchi, stirring gently to coat the gnocchi fully in the buttery mixture.
- Season and add liquids: Sprinkle salt and black pepper over the mixture, then pour in the broth and heavy cream. Stir gently.
- Cook gnocchi: Let the gnocchi cook gently in the sauce for 6-7 minutes until they are tender and cooked through.
- Finish with greens and cheese: Stir in baby spinach, grated parmesan, and fresh basil. Cook for an additional minute to allow the spinach to wilt and the flavors to meld.
- Final taste and serve: Taste and adjust seasoning if necessary. Serve warm with extra fresh basil and parmesan cheese on top if desired.
Notes
- Sundried tomato oil adds a rich, tangy flavor and can be found in specialty stores or made by infusing olive oil with sundried tomatoes.
- Shelf-stable dried gnocchi is convenient and cooks quickly, making this dish fast and easy.
- You can substitute broth with vegetable broth for a vegetarian option and use a plant-based cream to further adapt.
- For a richer taste, gently toast the sundried tomatoes before adding the gnocchi.
- This recipe is best served immediately to enjoy the creamy texture and fresh flavors.
Nutrition
- Serving Size: 1/4 of recipe (approx. 1.5 cups)
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 65 mg
