Creamy Tuscan Gnocchi

Feb 11, 2021 | Dishes

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Recently I discovered the joys of making my own gnocchi, and it is GOOD. Each time I’ve gravitated to making it with a rich base, and so this creamy Tuscan gnocchi has been created. And I am OBSESSED.

What could be better than making a 5-star quality meal in your own home? Especially when it’s bitterly cold out and there’s nothing better than a hot comfort meal. And it’s 10x better when you’ve created it yourself.

I think there’s a huge correlation between enjoying a meal when you also have the satisfaction of making it from scratch. Like you did this! You made it and created it and can enjoy it!

If you choose to make my easy 3 ingredient potato gnocchi, which I recommend, it will add about 30 minutes to your dinner prep. Pour a glass of wine and enjoy the process why dontcha. If you use store-bought (Trader Joe’s has a great selection), your dinner should be ready in about 15 minutes.

I have made this creamy Tuscan gnocchi two ways: once with spicy Italian sausage, and once with crispy salmon (see above). Both were phenomenal. Add either one, not use any meat at all, or even use chicken if you like. There’s no wrong way to create this baby.

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Creamy Tuscan Gnocchi

Homemade gnocchi in a creamy Tuscan sauce full of parmesan, sun-dried tomatoes, and spinach is a 5 star meal made in your own home
Cook Time15 minutes
Homemade Gnocchi30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: gnocchi, homemade gnocchi, Tuscan gnocchi
Servings: 3 people

Ingredients

  • 1 tbsp garlic
  • 2 tbsp olive oil
  • 1/2 onion chopped
  • 4 c gnocchi homemade or store bought
  • 1/2 c half n half
  • 1/2 c chicken stock optional
  • 2 c spinach
  • 1/4 c sun-dried tomatoes chopped
  • 1/4 c parmesan plus extra for topping
  • 2 tbsp flour
  • 1 tbsp black pepper
  • pinch salt
  • 2 tsp red pepper flakes
  • 1 lb Italian sausage optional

Instructions

  • Boil gnocchi if necessary according to recipe or instructions
  • If using Italian sausage, cook that completely on the stovetop. Drain excess fat
  • In a deep skillet or a pot, sauté the chopped onion in olive oil* and garlic until it is translucent. Add in the gnocchi and sauté for another 5 minutes
  • Pour in chicken stock and half n half, pepper, salt (no salt is needed if you're adding in sausage), and red pepper flakes. Let simmer for 2-3 minutes. Stir in spinach and sun-dried tomatoes and simmer for another 5 minutes
  • If the sauce is thin, remove 2-3 tbsp of sauce into a small bowl and mix it with the flour to create a thick paste. Mix it back in with the skillet to thicken the sauce
  • Add meat** back into the sauce if desired. Stir in parmesan
  • Serve hot with extra parmesan on top

Notes

If cooking with Italian sausage, you can sauté the garlic and onions in the same skillet. The remaining fat from the sausage will add a lot of flavor to the onions and therefore the entire dish. You may only need a little bit or no olive oil at all if using the sausage drippings. Once the onions and gnocchi are satuéd they can be transferred to a deeper skillet or pot to continue cooking the meal. 
I have also skipped adding Italian sausage and added cooked and crispy salmon in at the very end before serving. 

Store any leftovers in a sealed container in the refrigerator. The gnocchi and sausage should be good for up to 5 days. If you chose to use salmon, I recommend only saving that for a day.