This Tuscan Butter Gnocchi is one of those dishes everyone loves. It is so simple to make, meaning you can create a restaurant-style dish at home.
With its unique combination of flavors and textures, this gnocchi makes a delicious addition to your next dinner party or weeknight meal.
Everyone will love this Tuscan Gnocchi - even if it doesn't originate from Italy! This easy-to-follow and delicious recipe uses simple, easy-to-find ingredients, plus it cooks quickly in one pot without sacrificing flavor.
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These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.
Gnocchi: Buy the shelf-stable kind found in the pasta aisle in most major grocery stores. It holds up well to this one-pan cooking.
Sun-dried Tomatoes: Buy the ones packed in oil if you can, they have a great flavor and texture, and the oil adds so much flavor to your cooking.
Butter: I like to use salted butter because it has more flavor, but if you only have unsalted, that is fine; just be sure to season your sauce well.
Onion: Any onion will work, white, brown, yellow, or red.
Garlic: The recipe suggests 4 cloves, but as I always say, garlic should be measured by your heart, so add more if you wish.
Broth: You can use chicken or vegetable broth for the recipe.
Cream: Use heavy cream/double cream/thickened cream for a rich, thick sauce.
Spinach: I always use fresh spinach, but you can add frozen spinach to your gnocchi instead.
Parmesan: If you can buy it as a block and grate it yourself. It has much more flavor and will melt more smoothly into the sauce.
We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!
- Once you add the butter and the gnocchi to the pan, stir it well so each piece is well coated in the flavored butter.
- The parmesan is added to the sauce to help thicken and season it. Sprinkle it evenly over the dish rather than dumping it in one place, ensuring a smoother sauce.
- Use a big pan for this recipe; you want plenty of space to stir it around.
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- Add a protein: This Tuscan Butter Gnocchi is delicious with chicken, shrimp, salmon, pork, or beef. You can use leftover meat, a rotisserie chicken, or fry off some chunks of your chosen protein and stir them in at the end.
- Add extra veg: Boost your veggie intake by adding different veg to your gnocchi. Mushrooms, asparagus, broccoli, fried zucchini, or bell peppers are all great additions.
- Make it spicy: Add some red pepper flakes to give the gnocchi a kick.
- Crispy it up: To add a crispy crust to your gnocchi, cook it in an oven-safe pan. Then when it is cooked, sprinkle some grated cheese (mozzarella or provolone would be great) over the top, add a few breadcrumbs and a drizzle of oil, and put it under the broiler for a few minutes. See Pangrattato post
Why You'll Love this Tuscan Butter Gnocchi
- It uses ingredients with long pantry life, making it a great last-minute meal.
- It is easy to adapt if you want to add a protein.
- It is creamy and comforting.
- It is ready in under 20 minutes!
Wine: A crisp, dry Sauvignon Blanc would pair well with the rich, creamy sauce. Or a bright Pinot Gris will help cut through the richness. If you fancy a red, a smooth, soft Chianti would be a great choice, especially if you serve this with a steak or lamb.
If you make this Tuscan Butter Gnocchi, don't forget to come back and comment. You can also tag me on social media @sprinklesandsprouts
Any questions about the recipe? Use the comments section below.
Get the Recipe
Tuscan Butter Gnocchi
- 2 tablespoon sundried tomato oil - see note 1
- 1 onion peeled and chopped
- 4 cloves garlic finely chopped
- ¼ cup butter
- ½ cup sundried tomatoes cut into thin strips
- ½ teaspoon Italian seasoning
- 17.6 oz shelf-stable dried gnocchi - see note 2
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup broth
- ½ cup heavy cream
- 2 cups baby spinach
- ½ cup grated parmesan plus more for serving
- 3 tablespoon fresh basil plus more for serving
- Place a deep skillet or saute pan over medium-high heat. Add the oil and onions to the skillet and cook for 3-4 minutes until softened.2 tablespoon sundried tomato oil1 onion
- Turn the heat to low and add the garlic; cook for 30 seconds.4 cloves garlic
- Add the butter, sun-dried tomatoes, and Italian seasoning to the pan; once melted, add the gnocchi and turn to coat in the butter.¼ cup butter½ cup sundried tomatoes½ teaspoon Italian seasoning17.6 oz shelf-stable dried gnocchi
- Add the salt and pepper, then pour in the broth and heavy cream.½ teaspoon salt½ teaspoon black pepper1 cup broth½ cup heavy cream
- Cook gently for 6-7 minutes until the gnocchi is cooked.
- Stir in the spinach, parmesan, and basil.2 cups baby spinach½ cup grated parmesan3 tablespoon fresh basil
- Cook for a minute to allow the spinach to wilt.
- Taste for seasoning, then serve with extra fresh basil and parmesan if desired.
- If you don't have any sundried tomato oil, use olive oil.
- You can buy shelf-stable gnocchi in the pasta aisle in most major grocery stores.
Nutrition is per serving