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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- Cook gnocchi: Add the dried gnocchi to the pan and toss it in the buttery mixture to coat evenly.
- 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.
- Simmer the gnocchi: Cook the mixture gently for 6 to 7 minutes, stirring occasionally, until the gnocchi is tender and fully cooked through.
- 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.
- Adjust and serve: Taste and adjust seasoning as needed. Serve the gnocchi warm topped with extra fresh basil and Parmesan cheese for garnish.
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.
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
