Introduction

This Tuscan Sun-Dried Tomato Gnocchi is a vibrant, comforting dish that beautifully combines tender gnocchi with flavorful sun-dried tomatoes, spinach, and artichokes in a creamy sauce. It’s a quick and satisfying meal perfect for a cozy weeknight dinner or entertaining guests.

A bowl filled with creamy gnocchi coated in a light beige sauce, layered with wilted green spinach leaves and pieces of sun-dried tomatoes that add a dark red splash. Scattered on top are thin, irregular white shavings of cheese and small green basil leaves, with tiny red chili flakes sprinkled around. The bowl is white with a rough, speckled gray interior. A bronze spoon is partially visible on the right side inside the bowl. The bowl sits on a white marbled surface with a glass of light golden liquid and a small wooden dish holding fresh basil leaves nearby. A white cloth with black stripes is partly visible at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Tbsp. extra-virgin olive oil, divided
1 (1-lb.) package potato gnocchi (such as DeLallo brand) (substitute: 1 1/2 bags Trader Joe’s frozen cauliflower gnocchi)
1/2 cup finely chopped shallots or yellow onion
3 garlic cloves, minced
Pinch of crushed red pepper flakes (optional)
1/3 cup julienne-sliced sun-dried tomatoes packed in oil, drained
3 to 4 cups fresh baby spinach
1 (12-oz.) jar marinated artichoke quarters, drained and roughly chopped
2 tsp. Dijon mustard
1/2 cup heavy cream or half-and-half (substitute: cashew cream)
1/4 to 1/2 cup vegetable or chicken broth (substitute: water)
3/4 tsp. kosher salt
1/2 tsp. cracked black pepper
1 to 2 tsp. fresh thyme leaves (or chopped fresh basil leaves)
Optional garnish: shaved or grated Parmesan cheese

Instructions

Step 1: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the gnocchi, breaking apart any pieces stuck together. Cook undisturbed for 3 minutes until lightly browned. Stir occasionally and continue cooking for another 6 minutes until the gnocchi is golden and tender. Transfer to a bowl.
Step 2: In the same skillet, add the remaining 2 tablespoons of olive oil, shallots (or onion), garlic, and crushed red pepper flakes if using. Cook for 3 minutes until fragrant.
Step 3: Add sun-dried tomatoes and fresh spinach to the skillet. Cook for 1 to 2 minutes until the spinach wilts.
Step 4: Stir in the chopped artichokes, Dijon mustard, heavy cream or half-and-half, 1/4 cup broth, salt, and black pepper. Simmer for 2 to 3 minutes until the sauce thickens. If the sauce is too thick, add up to another 1/4 cup broth or water to reach your preferred consistency.
Step 5: Return the cooked gnocchi to the skillet and toss to coat in the sauce. Stir in fresh thyme leaves and cook for an additional minute.
Step 6: Divide the gnocchi among four bowls and garnish with shaved or grated Parmesan cheese if desired. Serve warm.

Tips & Variations

For a dairy-free version, substitute heavy cream with cashew cream and use vegetable broth instead of chicken broth.
Trader Joe’s frozen cauliflower gnocchi works well as a low-carb alternative to potato gnocchi.
If you prefer a bit more heat, increase the crushed red pepper flakes or add a dash of hot sauce.
Fresh basil can replace thyme for a slightly different herbaceous flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce as needed. Avoid microwave reheating if possible to maintain the gnocchi’s texture.

How to Serve

A bowl filled with three layers starting with round, soft, light beige gnocchi at the bottom, covered by a thick, creamy white sauce mixed with dark green cooked spinach and small pieces of sun-dried tomatoes showing red and orange hues. On top, there are scattered thin, pale yellow shavings of cheese and fresh small bright green basil leaves, with a few red chili flakes sprinkled throughout. The bowl is white with a speckled dark gray rim and inside, resting on a white marbled surface. A bronze fork is placed inside the bowl on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought dried gnocchi or do I need fresh?

Both fresh and store-bought gnocchi work well in this recipe. Just be sure to cook them as directed, and brown them nicely for the best texture and flavor.

Is it possible to make this recipe vegan?

Yes. Use cashew cream or another plant-based cream substitute instead of dairy, replace chicken broth with vegetable broth, and skip the Parmesan garnish or use a vegan cheese alternative.