Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe

If you re looking for a quick weeknight dinner that feels like a warm hug from Italy, I absolutely love this Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe. It s one of those dishes that looks fancy but comes together with surprisingly little fuss-perfect when you want comfort food without the stress. The buttery sauce paired with those sun-dried tomatoes adds a beautiful depth, and the spinach brings a fresh pop of color and texture you ll appreciate.

When I first tried this recipe, I was hooked on how effortlessly the gnocchi soaks up all those rich flavors without turning mushy. Plus, it s ready in about 20 minutes, which makes it ideal for busy nights or even casual dinner parties. You’ll find that the Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe balances creamy, savory, and bright notes perfectly-making it a go-to recipe I m always excited to share.

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Ingredients You’ll Need

The magic of this Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe lies in the simplicity and harmony of its ingredients. Each one plays an important role-from the sun-dried tomato oil that gives it that signature flavor, to the creamy butter and parmesan that wrap everything in decadence.

• Sun-Dried Tomato Oil: This is where a lot of that beautiful Tuscan flavor starts-don t skip it or swap it for regular olive oil unless you want a much milder taste!
• Onion: Adds a subtle sweetness once sautéed; use yellow or white, depending on what you have.
• Garlic: A must-have aromatic that wakes up the dish instantly – make sure it’s finely chopped to avoid big bites of raw garlic.
• Butter: The base for your sauce; butter makes everything velvety and rich.
• Sun-Dried Tomatoes: Thinly sliced, these bring chewy bursts of intense, tangy flavor that I can t get enough of.
• Italian Seasoning: A simple blend that enhances the overall herbs profile, saving you from grabbing multiple spices.
• Dried Shelf-Stable Gnocchi: Convenient and cooks quickly-you don t have to make gnocchi from scratch to impress!
• Salt & Black Pepper: Essential for seasoning, so taste as you go!
• Broth: A splash of broth adds moisture and richness-chicken or vegetable both work well.
• Heavy Cream: For creamy indulgence-don t skimp here, it s what ties the sauce together.
• Baby Spinach: Adds freshness and a nice green contrast; toss it in at the end to just wilt gently.
• Grated Parmesan: The finishing touch that bonds all the ingredients with its nutty, salty flavor.
• Fresh Basil: Use plenty here-fresh basil adds a fragrant herbal note that finishes the dish beautifully.

Variations

I love how flexible this Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe is. You can easily swap veggies, adapt it for different diets, or even add proteins to make it heartier-play around and find what makes it your own.

• Protein Boost: Adding cooked Italian sausage or grilled chicken works great if you want a more substantial meal-I ve done this for family dinners and it s always a hit.
• Vegetarian Friendly: Just stick with vegetable broth and skip any additional meat, and it s already perfect for meat-free nights.
• Cheese Swap: I once tried swapping parmesan for pecorino romano for a sharper, saltier edge-super tasty if you like bolder flavors.
• Seasonal Spin: In spring, I like swapping spinach for fresh peas or asparagus tips for a lighter, brighter feel.

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

Step 1: Soften Onions and Build Flavors

Start by heating your skillet over medium-high heat and add the sun-dried tomato oil. Toss in the chopped onion and cook for about 3-4 minutes until softened and fragrant. Here’s where the base flavor really takes shape, so don t rush this step-your patience will pay off with sweet, mellow onions.

Step 2: Add Garlic and Butter

Turn the heat down to low and add the finely chopped garlic, stirring for just 30 seconds. You want to release the aroma without scorching it-burnt garlic can add bitterness. Then add the butter, sun-dried tomatoes, and Italian seasoning, stirring gently until the butter melts and everything is cozy in the pan.

Step 3: Coat the Gnocchi

Add the dried gnocchi directly to the skillet and toss to coat in the buttery, tomato-infused sauce. This helps each piece soak up flavor before the cooking liquid goes in. It also keeps the gnocchi from sticking together, which I ve learned from experience saves a lot of hassle later.

Step 4: Add Seasoning, Broth, and Cream

Sprinkle in the salt and pepper, then pour in the broth and heavy cream. Give it a gentle stir, bring it to a simmer, and let it cook covered or partially covered for 6 to 7 minutes. You ll notice the gnocchi plumping up and the sauce thickening into a silky consistency-this is the moment where all the flavors come together.

Step 5: Finish with Spinach, Parmesan, and Basil

Finally, stir in the baby spinach, grated parmesan, and fresh basil. Cook for another minute or so just until the spinach wilts and everything is combined. Taste one last time and adjust seasoning if needed-this finishing step adds that fresh, fragrant lift that turns the dish from good to unforgettable.

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

Garnishes

I always sprinkle a little extra freshly grated parmesan and a handful of torn fresh basil leaves on top before serving. Not only does it look pretty, but that fresh basil aroma combined with the sharp cheese adds the final flourish that makes everyone say wow. If you like a bit of heat, a pinch of red pepper flakes works wonders here too.

Side Dishes

Because the gnocchi is rich and filling, I usually pair it with something light and crisp, like a simple arugula salad tossed in lemon vinaigrette. Garlic bread or toasted ciabatta also pairs beautifully if you want to keep the meal indulgent. For a veggie side, roasted Brussels sprouts or steamed asparagus are lovely complements.

Creative Ways to Present

For special occasions, I ve served this dish in individual shallow bowls garnished with edible flower petals and a drizzle of aged balsamic glaze. It instantly elevates the rustic feel into something fancy enough for guests. Also, layering in slices of fresh mozzarella to melt on top is an indulgent treat if you want to impress family or friends.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe store beautifully in an airtight container in the fridge for up to 3 days. I find that the sauce thickens a bit as it chills, so stirring in a small splash of broth or cream when reheating helps bring back that luscious texture.

Freezing

While I prefer enjoying this gnocchi fresh, it can be frozen if needed. Portion it out into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove. Be aware that the spinach might lose a little texture, but overall the flavors hold up well enough for a make-ahead meal.

Reheating

Reheat leftovers in a skillet over low heat with a splash of broth or cream to loosen the sauce. Stir gently and warm through until the gnocchi is heated but not mushy. Microwaving is fine in a pinch, but I find the stovetop method preserves texture much better.

FAQs

Final Thoughts

This Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe has become one of my favorite quick dinners to make when I want something cozy but special. I always enjoy how the sun-dried tomato oil and fresh herbs blend with the creamy sauce, making each bite a tiny taste of the Tuscan countryside. Give it a try-you might find yourself making it again and again, just like I do!

Tuscan Butter Gnocchi with Sun-Dried Tomatoes and Spinach Recipe

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

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Description

This Tuscan Butter Gnocchi recipe is a rich and comforting Italian main course featuring shelf-stable dried gnocchi cooked in a luscious blend of sundried tomato oil, butter, garlic, and creamy broth. Enhanced with baby spinach, Parmesan cheese, and fresh basil, this dish is perfect for a quick yet indulgent meal.

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Ingredients

Units USM Scale 1x2x3x

Base Ingredients

• 2 tablespoon sundried tomato oil
• 1 onion, peeled and chopped
• 4 cloves garlic, finely chopped
• 1/4 cup butter
• 1/2 cup sundried tomatoes, cut into thin strips
• 1/2 teaspoon Italian seasoning
• 17.6 oz shelf-stable dried gnocchi
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Liquid Ingredients

• 1 cup broth (vegetable or chicken)
• 1/2 cup heavy cream

Greens and Cheese

• 2 cups baby spinach
• 1/2 cup grated Parmesan cheese, plus more for serving
• 3 tablespoon fresh basil, plus more for serving

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Instructions

1. Prepare aromatics: Place a deep skillet or sauté pan over medium-high heat. Add the sundried tomato oil and chopped onions to the skillet and cook for 3 to 4 minutes until the onions soften and become translucent.
2. Sauté garlic: Reduce heat to low, then add the finely chopped garlic to the pan. Cook for about 30 seconds, stirring constantly to avoid burning, until fragrant.
3. Add butter and sundried tomatoes: Add the butter, sundried tomatoes, and Italian seasoning to the pan. Allow the butter to melt completely, then stir to combine the ingredients.
4. Cook gnocchi: Add the dried gnocchi to the pan and toss it in the buttery mixture to coat evenly.
5. Season and add liquids: Season the mixture with salt and black pepper. Pour in the broth and heavy cream, stirring gently to combine all ingredients.
6. Simmer the gnocchi: Cook the mixture gently for 6 to 7 minutes, stirring occasionally, until the gnocchi is tender and fully cooked through.
7. Add greens and cheese: Stir in the baby spinach, grated Parmesan, and fresh basil. Continue cooking for another minute until the spinach wilts and the cheese melts into the sauce.
8. Adjust and serve: Taste and adjust seasoning as needed. Serve the gnocchi warm topped with extra fresh basil and Parmesan cheese for garnish.

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Notes

• Note 1: Sundried tomato oil adds a rich, aromatic flavor, but you can substitute with olive oil if unavailable.
• Note 2: Shelf-stable dried gnocchi is used in this recipe, which cooks faster and is convenient compared to fresh gnocchi.
• For a vegetarian option, ensure the broth is vegetable-based and Parmesan used is vegetarian-friendly.
• Gently simmering the gnocchi allows it to absorb the creamy sauce while cooking to perfect tenderness.

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Nutrition

• Serving Size: 1 serving (about 1/4 recipe)
• Calories: 480
• Sugar: 3g
• Sodium: 650mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 3g
• Protein: 11g
• Cholesterol: 70mg