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
Scale
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
Instructions
- 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.
- 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.
- 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.
- Season and add liquids: Sprinkle in the salt and black pepper. Pour in the broth and heavy cream, stirring to combine all ingredients well.
- Cook gnocchi: Gently simmer the mixture for 6-7 minutes, stirring occasionally, until the gnocchi are tender and cooked through.
- 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.
- 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
