There’s something incredibly comforting about a bowl of perfectly cooked gnocchi — those tender little potato dumplings that melt in your mouth. When combined with a rich, garlicky cream sauce, sun-dried tomatoes, and a handful of fresh spinach, you get an unforgettable dinner that tastes straight out of a cozy Tuscan trattoria.

This Creamy Tuscan Gnocchi recipe is the perfect weeknight dinner — ready in under 30 minutes but luxurious enough to serve at a dinner party. It’s made in just one pan, with minimal prep and maximum flavor. The creamy parmesan sauce hugs every gnocchi pillow, while the sun-dried tomatoes add tangy sweetness, and the spinach lends a fresh, earthy note.

Whether you’re a busy parent, a home cook looking to impress, or a comfort-food enthusiast, this creamy Tuscan gnocchi dish delivers every single time. Let’s dive into how you can make it at home.

🍽️ Ingredients

1 pound (450 g) potato gnocchi (store-bought or homemade)
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
½ cup sun-dried tomatoes (in oil), drained and chopped
2 cups baby spinach
1 cup heavy cream
½ cup chicken or vegetable broth
¾ cup freshly grated Parmesan cheese
½ teaspoon crushed red pepper flakes (optional, for heat)
½ teaspoon Italian seasoning
Salt and black pepper, to taste
Fresh basil or parsley, for garnish

👩‍🍳 Instructions

1. Prepare the base.
Heat olive oil and butter in a large skillet over medium heat. Once the butter melts and begins to foam, add the minced garlic. Sauté for about 30 seconds until fragrant — do not brown it.

2. Add the sun-dried tomatoes.
Toss in the chopped sun-dried tomatoes and cook for another 1–2 minutes. This step infuses the oil with a deep, savory aroma.

3. Add liquids and simmer.
Pour in the heavy cream and chicken (or vegetable) broth. Stir well to combine, scraping up any bits from the bottom of the pan. Lower the heat and bring to a gentle simmer.

4. Stir in the cheese and seasoning.
Add the Parmesan cheese, Italian seasoning, and red pepper flakes if using. Whisk until the sauce thickens and the cheese melts completely into the cream. Taste and season with salt and pepper.

5. Cook the gnocchi.
Add the gnocchi directly into the sauce. (If using packaged gnocchi, no need to pre-boil!) Let it cook for 4–5 minutes, stirring occasionally, until the gnocchi is tender and the sauce thickens to a velvety consistency.

6. Add the spinach.
Toss in the baby spinach and stir until wilted, about 1 minute. The bright green color will make your dish pop.

7. Serve and garnish.
Remove from heat, sprinkle with fresh basil or parsley, and add an extra dusting of Parmesan before serving warm.

💡 FoodieMoms Tips for the Perfect Creamy Tuscan Gnocchi

Use shelf-stable gnocchi for convenience.
It cooks directly in the sauce, saving time and adding starch that thickens the cream naturally.
Make it vegetarian-friendly.
Simply swap the chicken broth for vegetable broth — the dish remains rich and satisfying.
Don’t rush the simmer.
A gentle simmer helps the sauce thicken evenly without curdling the cream.
Add protein if desired.
Sliced chicken breast, shrimp, or even crispy pancetta pair beautifully with the creamy sauce.
Want it lighter?
Use half-and-half instead of heavy cream and add an extra handful of spinach.