Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe

I absolutely love sharing this Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe because it s one of those meals that feels both indulgent and surprisingly easy to pull together. When I first tried this dish, I was hooked by the way the buttery sauce melds with the tangy sun-dried tomatoes and fresh spinach, creating a comforting yet vibrant explosion of flavors in every bite. You ll find that it s perfect for a cozy weeknight dinner but elegant enough to serve to friends when you want to impress without stressing.

What makes this Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe really stand out is that the gnocchi soaks up all those rich, garlicky, and creamy flavors while staying pillowy soft. Plus, using shelf-stable gnocchi means you can whip this up even when you haven t planned ahead – no dough or fancy prep required! I ve learned this dish also freezes well, making it a great option for meal prep or last-minute dinners.

this …

Ingredients You’ll Need

Each ingredient in this Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe brings something unique to the table. Trust me when I say the sun-dried tomato oil and butter are the secret stars that make the sauce irresistible – plus fresh spinach and basil add that gorgeous pop of color and freshness.

• Sun-dried tomato oil: Adds a subtle tang and richness; if you don t have it, olive oil is a fine backup.
• Onion: Gives a mellow sweetness when sautéed that balances the acidity of the tomatoes.
• Garlic: Finely chopped to really infuse the butter sauce with savory depth.
• Butter: Be generous here; it s the luxurious base for the sauce that everything clings to.
• Sun-dried tomatoes: Thinly sliced for texture and bursts of intense flavor.
• Italian seasoning: A simple blend that enhances the Tuscan vibe effortlessly.
• Dried gnocchi: Shelf-stable is convenient and cooks perfectly in the sauce.
• Salt and black pepper: To season and balance the richness.
• Broth: Adds moisture and savory notes; chicken or vegetable broth both work well.
• Heavy cream: Makes the sauce silky and smooth without being too heavy.
• Baby spinach: Freshness and color boost that wilts delicately in the sauce.
• Grated Parmesan: Sharp and salty, it melts into the sauce for umami harmony.
• Fresh basil: Brightens the dish with fragrant herbaceous flavor and makes it look beautiful.

Variations

I love how flexible this Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe can be. Feel free to play around! I ve switched up herbs, added other greens, and even swapped dairy to suit dietary needs – it all tastes fantastic.

• Add mushrooms or zucchini: I sometimes sauté mushrooms or zucchini to add more veggies and texture, especially if I want a heartier meal.
• Make it vegan: Swap butter and cream for plant-based alternatives and nutritional yeast for Parmesan – still creamy and delicious!
• Spice it up: A pinch of red pepper flakes adds a lovely kick, especially if you like a little heat with those buttery flavors.
• Swap the gnocchi: Fresh gnocchi works beautifully but takes more prep – dried gnocchi keeps it super simple without sacrificing texture.

How to Make Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe

Step 1: Sauté Onions and Garlic to Build Flavor

Start by heating the sun-dried tomato oil in a deep skillet over medium-high heat. Add the chopped onions and cook for about 3-4 minutes until they re soft and translucent – this is where the sweetness starts developing. Then, turn the heat down to low and add the finely chopped garlic, cooking just for 30 seconds. You re looking for that fragrant aroma without letting the garlic brown or burn, which can make it bitter.

Step 2: Build the Sauce with Butter, Sun-Dried Tomatoes, and Italian Seasoning

Next, add the butter to the pan along with the thin strips of sun-dried tomatoes and Italian seasoning. Let the butter melt completely so it envelops the tomatoes and onions, creating a rich base. Once melted, stir in the dried gnocchi, turning them gently to coat in all that buttery goodness. This step is crucial because it ensures every bite will be packed with flavor.

Step 3: Add Broth, Cream, and Seasonings; Simmer Gnocchi

Season the mixture with salt and freshly ground black pepper, then pour in the broth and heavy cream. Give it a gentle stir and let everything simmer on low heat for about 6-7 minutes. During this time, the gnocchi will cook through, plumping up as they absorb that luscious sauce. Keep the heat low to prevent the cream from curdling and stir occasionally to avoid sticking.

Step 4: Stir in Spinach, Parmesan, and Basil to Finish

Finally, toss in the baby spinach, grated Parmesan, and fresh basil. Cook for just one more minute until the spinach wilts beautifully into the sauce while the cheese melts and ties everything together. Give it a taste and adjust the seasoning if needed. Serve immediately – I like to sprinkle extra Parmesan and basil on top just before serving for that fresh, bright contrast.

How to Serve Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe

Garnishes

I always finish this dish with extra freshly grated Parmesan and a sprinkle of torn fresh basil leaves. It adds a vibrant look and flavor punch. Sometimes, I drizzle a little more sun-dried tomato oil or a squeeze of lemon juice for brightness. Cracked black pepper on top never hurts either.

Side Dishes

To round out the meal, I like to serve this gnocchi with a crisp green salad dressed simply with lemon and olive oil. Garlic bread or a crusty rustic loaf is also great for sopping up that creamy sauce. When I want to keep it light, steamed asparagus or roasted cherry tomatoes are lovely sides.

Creative Ways to Present

For special occasions, I ve served this Tuscan Butter Gnocchi in pretty rustic bowls with fresh basil sprigs and edible flowers for color. It also pairs wonderfully with a glass of chilled white wine, so setting a pretty table with matching glasses elevates the experience. A sprinkle of toasted pine nuts on top adds a fun crunch if you re feeling fancy!

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into airtight containers and store them in the fridge for up to 3 days. The gnocchi will absorb more sauce, so it thickens slightly – which I don t mind! To prevent sticking, a little extra drizzle of olive oil on top before sealing helps.

Freezing

I ve successfully frozen this dish by placing cooled gnocchi in freezer-safe containers or bags. When frozen, it keeps well for up to 2 months. Just thaw overnight in the fridge before reheating gently on the stove with a splash of broth or cream to refresh the sauce.

Reheating

To reheat, I prefer warming it gently on the stovetop over low heat to avoid overcooking the gnocchi. Adding a little broth or cream loosens the sauce back up and keeps it velvety. Microwaving works too, but stir halfway through to heat evenly and prevent the sauce from separating.

FAQs

Final Thoughts

This Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe is one of my go-to comfort dishes that somehow feels elevated every time I make it. It s quick enough for busy nights yet special enough to make you feel like you re dining at a Tuscan trattoria. I hope you give it a try soon – once you do, I bet it ll become one of those beloved meals you turn to again and again, just like me.

Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 130 reviews

• Author: Jasmine
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main
• Method: Stovetop
• Cuisine: Italian

Print Recipe

Pin Recipe

---

Description

This Tuscan Butter Gnocchi recipe features tender shelf-stable gnocchi cooked in a rich and creamy sauce infused with sundried tomato oil, garlic, and Italian seasoning. Finished with fresh spinach, parmesan, and basil, this comforting Italian dish is quick to prepare and perfect for a satisfying weeknight dinner.

---

Ingredients

Units USM Scale 1x2x3x

Sauce Base and Aromatics

• 2 tablespoons sundried tomato oil (or olive oil as a substitute)
• 1 onion, peeled and chopped
• 4 cloves garlic, finely chopped
• 1/4 cup (60 g) butter
• 1/2 cup sundried tomatoes, cut into thin strips
• 1/2 teaspoon Italian seasoning

Main Ingredients

• 17.6 oz (500 g) shelf-stable dried gnocchi
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup (240 ml) broth
• 1/2 cup (120 ml) heavy cream

Finishing Ingredients

• 2 cups baby spinach
• 1/2 cup (45 g) grated parmesan cheese, plus more for serving
• 3 tablespoons fresh basil, plus more for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Sauté aromatics: Place a deep skillet or sauté pan over medium-high heat. Add the sundried tomato oil and chopped onion. Cook for 3-4 minutes until the onions are softened and translucent.
2. Add garlic: Reduce heat to low and add finely chopped garlic. Cook for 30 seconds, stirring constantly to prevent burning and to release the garlic’s aroma.
3. Melt butter and combine: Stir in the butter, sundried tomatoes, and Italian seasoning. Allow the butter to melt completely, then add the dried gnocchi. Toss the gnocchi in the butter mixture to coat evenly.
4. Season and add liquids: Sprinkle in the salt and black pepper. Pour in the broth and heavy cream, stirring to combine all ingredients well.
5. Cook gnocchi: Gently simmer the mixture for 6-7 minutes, stirring occasionally, until the gnocchi are tender and cooked through.
6. Add greens and cheese: Stir in the baby spinach, grated parmesan, and fresh basil. Cook for about one minute until the spinach wilts and the cheese melts into the sauce.
7. Final seasoning and serving: Taste the dish and adjust seasoning if necessary. Serve hot, garnished with extra fresh basil leaves and additional parmesan cheese if desired.

---

Notes

• If you don’t have sundried tomato oil, use olive oil as a substitute.
• Shelf-stable gnocchi can usually be found in the pasta aisle of most major grocery stores.

---

Nutrition

• Serving Size: 1 serving (about 1/4 of recipe)
• Calories: 480 kcal
• Sugar: 3 g
• Sodium: 650 mg
• Fat: 28 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.3 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 65 mg