Gnocchi Sauce Recipes

Soft, tender gnocchi pillows wrapped in cream sauce with sun-dried tomato, garlic, spinach, and fresh basil. All cooked in one pan.

The ultimate comfort food! Even if your taste buds don’t like cream sauces, this one-pan gnocchi recipe will make you smile!

gnocchi recipe

Our Tuscan flavors on shrimp and salmon were a hit with you. Now it’s time for the Gnocchi to SHINE. This dinner will leave people asking if you have a secret chef. This is a filling and easy recipe!

But what about Tuscan? This is not a Tuscan recipe but trendy in the Olive Garden.

How to make one pan gnocchi

You are going to:

FRY your pasta in garlic butter. Use uncooked dry Gnocchi. These can be found in dry package pasta at your local supermarket. Gnocchi made from fresh or homemade ingredients will not work well and could turn to mush when cooked in the sauce.

Add sun-dried tomatoes to the pan and allow them to release their flavor. Use chicken broth, cream, and herbs. Remove any brown bits from the bottom of your pan. Brown bits equal flavor!

Mix all together, reduce heat until medium, and cover the pan with a lid

COOK 5 minutes. The sauce thickens as the starch from the Gnocchi is released.

WILT add the spinach leaves to the sauce. Mix in the parmesan.

SIMMER Continue cooking until the Gnocchi are softened and the sauce is thickened.

Selection of wine

To go with it, I chose a glass of white wine. It pairs well with Pinot Gris or Chardonnay light. Sparkling Moscato or Riesling are good choices for sweeter wines.

Here are some tips

Use dry Gnocchi, and don’t cook it!

This recipe works well with heavy cream, thickened cream, or half-and-half. This American product is made of equal amounts of light cream and milk. You can substitute half and half with half of the light cream and half of the 2% milk (or full-fat if you aren’t concerned about calories or fat counts). You can also use all the light creams you like.

Sun-dried tomato strips are fried in oil. Drain them and reserve two tablespoons of the jarred olive oil for additional flavor in your cooking.

INGREDIENTS

Two tablespoons butter (or olive oil).

One chopped brown shallot (or one small onion).

Four cloves garlic, minced

500g uncooked potato gnocchi (the dried packaged Gnocchi — not fresh). 1 pound

1/2 cup jarred sun-dried tomato strips in oil—reserve two teaspoons of the oil for cooking.

1/2 cup chicken broth

1 1/4 cups heavy cream (thickened cream, half and half)

One teaspoon of dried Italian herbs

Salt & pepper to your liking

1 1/2 cups fresh baby spinach

1/2 cup fresh grated Parmesan cheese

Two tablespoons chopped fresh basil (or parsley).

INSTRUCTIONS

Place a large skillet on medium heat. In a large skillet, melt the butter. Once the butter has melted, heat the shallots in a pan until they are translucent. Sauté garlic for 30 seconds.

Mix the Gnocchi with the butter and allow to brown for about a minute. Add the sun-dried tomatoes and the reserved oil. Cook the Gnocchi for another minute to release their flavor.

Add the chicken broth, cream, and Italian herbs. Remove any brown bits from the bottom.

Salt and pepper to your liking. Mix all ingredients. Reduce heat to medium. Let cook on medium heat for 5 minutes. Cover the pan with a lid.

Mix in the spinach leaves. Cook for about one minute.

Add the chopped basil and parmesan cheese to the saucepan. Allow to simmer another minute or until the Gnocchi is softened and cooked through.

Season the fish with salt and pepper to your liking.

Serve immediately.