Creamy Tuscan Parmesan Gnocchi
Pan-fried gnocchi tossed in a creamy Tuscan-style Parmesan sauce with spinach and sun-dried tomatoes.
Servings: 4 servings
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 a 10-inch skillet over medium-high heat and add 3 tablespoons olive oil.
- Add 10 ounces refrigerated gnocchi to the hot oil and fry, turning occasionally, until golden and crisp, about 3–5 minutes.
- Transfer the fried gnocchi to a bowl or plate and set aside.
- Reduce heat to medium and pour 1 1/2 cups heavy whipping cream and 3/4 cup chicken broth into the skillet; whisk to combine.
- Add 1 teaspoon garlic powder, 1 tablespoon Italian seasoning, and 1 cup grated Parmesan cheese; whisk and cook over medium heat until the sauce begins to thicken, about 6–8 minutes.
- Stir in 1 cup chopped baby spinach and 1/2 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.
- Serve immediately while hot.
Equipment
- 10-inch skillet
- Spatula or tongs
- Measuring Cups and Spoons
- Whisk
- bowl or plate
Notes
- Use refrigerated gnocchi; no boiling required since it fries directly.
- Drain sun-dried tomatoes if packed in oil.
- Watch the sauce as it thickens to avoid boiling over.
- Adjust seasoning with more Parmesan or Italian seasoning if desired.