Tuscan Sun-Dried Tomato Gnocchi Recipe
A creamy and flavorful Tuscan-inspired gnocchi dish featuring sun-dried tomatoes, marinated artichokes, fresh spinach, and a delicate Dijon mustard cream sauce. Perfectly pan-fried potato gnocchi are combined with aromatic shallots, garlic, and herbs for a rich and comforting meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan/Italian
- Diet: Vegetarian
Ingredients
Scale
Gnocchi
- 4 Tbsp. extra-virgin olive oil, divided
- 1 (1-lb.) package potato gnocchi (such as DeLallo brand) (or 1 1/2 bags Trader Joe’s frozen cauliflower gnocchi)
Vegetables & Flavorings
- 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
Sauce
- 2 tsp. Dijon mustard
- 1/2 cup heavy cream or half-and-half (can substitute cashew cream; see notes)
- 1/4 to 1/2 cup vegetable or chicken broth (can 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
- Cook the Gnocchi: Heat 2 tablespoons of olive oil in a large skillet over medium heat. When hot, add the potato gnocchi, breaking apart any clumps with a wooden spoon. Let cook undisturbed for 3 minutes until lightly browned on the bottom. Stir gently and continue cooking, stirring occasionally, for an additional 6 minutes to brown the gnocchi on all sides and cook until tender. Transfer the golden gnocchi to a bowl and set aside.
- Sauté Aromatics and Vegetables: In the same skillet, add the remaining 2 tablespoons olive oil over medium heat. Add the chopped shallots or onions, minced garlic, and a pinch of crushed red pepper flakes if using. Cook for about 3 minutes until the mixture is fragrant and translucent. Stir in the julienned sun-dried tomatoes and fresh baby spinach. Cook until the spinach wilts, approximately 1 to 2 minutes.
- Prepare the Sauce and Combine: Add the drained, chopped marinated artichoke quarters to the skillet, followed by the Dijon mustard, heavy cream or half-and-half, 1/4 cup of broth, kosher salt, and cracked black pepper. Simmer the sauce for 2 to 3 minutes until it begins to thicken and come together. If using heavy cream, add an additional 1/4 cup broth to thin the sauce to your preferred consistency, adjusting more or less as needed.
- Toss Gnocchi with Sauce: Return the cooked gnocchi to the skillet and gently toss to coat them evenly with the cream sauce and vegetables. Stir in fresh thyme leaves (or basil) and cook everything together for 1 more minute to blend the flavors.
- Serve: Divide the Tuscan sun-dried tomato gnocchi among 4 bowls. Garnish with shaved or grated Parmesan cheese if desired, and serve immediately while hot.
Notes
- You can substitute potato gnocchi with Trader Joe’s frozen cauliflower gnocchi for a lower-carb option.
- For a dairy-free version, replace heavy cream or half-and-half with cashew cream.
- Adjust broth amount to achieve your desired sauce thickness; water is a suitable substitute if you do not have broth.
- Red pepper flakes add a subtle heat; omit if you prefer a milder dish.
- Fresh thyme can be swapped with fresh basil for a different herbal note.
- To make the dish vegan, omit the Parmesan garnish or use a plant-based cheese alternative.
Keywords: gnocchi, sun-dried tomato, Tuscan recipe, creamy gnocchi, artichoke, spinach, easy Italian dinner
