Creamy Tuscan Parmesan Gnocchi

There’s something irresistibly cozy about pillowy gnocchi bathed in a rich, cheesy tomato-and-spinach sauce. This Creamy Tuscan Parmesan Gnocchi is comfort food that comes together fast on a weeknight but feels special enough for guests. It’s velvety, tangy from sun-dried tomatoes, and brightened by fresh baby spinach. Best of all, the ingredient list is short and pantry-friendly, so you can make a restaurant-worthy dish with minimal fuss.

Why you’ll love this recipe

• Ready in about 20–25 minutes from start to finish.
• Uses refrigerated gnocchi for a quick shortcut to pillowy texture.
• The sauce is creamy without being heavy, thanks to a splash of chicken broth that cuts richness and helps thin the cream for perfect coating.
• Sun-dried tomatoes and Italian seasoning give an aromatic, slightly tangy hit that pairs beautifully with parmesan.

Ingredients

• 10 ounces refrigerated gnocchi
• 3 tablespoons olive oil
• 1 ½ cups heavy whipping cream
• ¾ cup chicken broth
• 1 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1 tablespoon Italian seasoning
• ½ cup drained sun-dried tomatoes
• 1 cup chopped baby spinach

Want to prep ahead?

Chop the spinach and drain the sun-dried tomatoes in advance. Grate the parmesan and store it in an airtight container in the fridge. The rest is best when cooked fresh so the gnocchi stay pillowy.

Clear step-by-step directions

1. Heat a large skillet over medium-high heat. Add 3 tablespoons olive oil and let it warm until shimmering but not smoking.
2. Add 10 ounces refrigerated gnocchi to the skillet in a single layer if possible. Cook, stirring gently every few minutes, until the gnocchi are golden and slightly crisp on the outside, about 5–7 minutes total. Work in batches if your skillet is small so pieces can brown evenly.
3. Lower the heat to medium. Pour in 1 ½ cups heavy whipping cream and ¾ cup chicken broth, stirring to combine and scraping up any browned bits from the bottom of the pan. Allow the mixture to come to a gentle simmer.
4. Stir in 1 cup grated parmesan cheese, 1 teaspoon garlic powder, and 1 tablespoon Italian seasoning. Continue to cook and stir until the cheese melts and the sauce becomes smooth and slightly thickened, about 2–3 minutes.
5. Add ½ cup drained sun-dried tomatoes and 1 cup chopped baby spinach to the skillet. Stir until the spinach wilts and the tomatoes are warmed through, about 1–2 minutes. Taste and adjust seasoning as needed with salt and pepper.
6. Return the cooked gnocchi to the sauce if you removed any while making the sauce. Toss gently to coat each piece in the creamy sauce and heat through, about 1 minute more.
7. Serve immediately. Garnish with extra grated parmesan or a sprinkle of Italian seasoning if desired.

Troubleshooting and tips

• If your sauce seems too thin: let it simmer a minute longer so it reduces and thickens, or stir in a little more grated parmesan to help bind it.
• If the sauce is too thick: add a splash more chicken broth, a tablespoon at a time, until you reach the desired consistency.
• To prevent gummy gnocchi: don’t overcrowd the skillet when browning. Give each piece space so they can develop a light crust.
• For extra flavor, warm the sun-dried tomatoes in the skillet for a minute before adding the cream so they release their oils into the pan.

Serving suggestions

This Creamy Tuscan Parmesan Gnocchi is lovely on its own as a hearty vegetarian main, or paired with a crisp green salad and lemony vinaigrette to cut through the richness. It also pairs nicely with a simple roasted vegetable side—think asparagus or broccolini—or a slice of crusty bread to mop up any leftover sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of chicken broth to loosen the sauce, or microwave in short intervals, stirring between bursts.

Final notes

This Creamy Tuscan Parmesan Gnocchi recipe delivers big flavor with minimal effort. The combination of creamy parmesan sauce, tangy sun-dried tomatoes, and tender spinach is a crowd-pleaser and perfectly suited to busy weeknights or laid-back weekend dinners. Give it a try and savor how a few pantry staples transform into something truly comforting.

Creamy Tuscan Parmesan Gnocchi

A rich, quick skillet gnocchi in a creamy Tuscan-style parmesan sauce with spinach and sun-dried tomatoes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

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 sun-dried tomatoes, drained
• 1 cup baby spinach, chopped

Equipment

• 10-inch Skillet
• Spatula or tongs
• Measuring cups and spoons
• small bowl or plate

Method

 

1. Heat a 10-inch skillet over medium-high heat and add 3 tablespoons olive oil.
2. Add 10 ounces refrigerated gnocchi and fry, stirring occasionally, until the gnocchi are golden and crisp on the outside, about 4–6 minutes.
3. Transfer the fried gnocchi to a bowl or plate and set aside.
4. Reduce heat to medium and pour 1½ cups heavy whipping cream and ¾ cup chicken broth into the same skillet; whisk to combine.
5. Add 1 teaspoon garlic powder, 1 tablespoon Italian seasoning, and 1 cup grated Parmesan cheese; whisk and cook until the sauce starts to thicken, about 6–8 minutes.
6. Stir in 1 cup chopped baby spinach and ½ cup drained sun-dried tomatoes and simmer until the spinach wilts, about 1–2 minutes.
7. Return the fried gnocchi to the skillet and gently toss to coat with the sauce until heated through.
8. Serve immediately.

Notes

• Use refrigerated gnocchi for quick cooking.
• Drain sun-dried tomatoes well to avoid thinning the sauce.
• Watch the sauce while thickening to prevent boiling over.
• Grate Parmesan fresh for best flavor.