Creamy Tuscan Gnocchi
One taste of this creamy, dreamy dish, and you might just fall in love all over again. Creamy Tuscan Gnocchi is your new go-to meal, combining tender, pillowy gnocchi with a luscious coconut cream sauce, vibrant sun-dried tomatoes, and fresh spinach. It’s the embodiment of comfort food, aiming to warm not just your belly but your heart as well. With delicious flavors and colorful ingredients, this dish feels both indulgent and wholesome, making it the perfect option for a cozy weeknight dinner or a special gathering.
Table of Contents
I remember the first time I made this dish—how the kitchen filled with fragrant aromas as the garlic sizzled away, calling everyone to the table. Indeed, these moments make cooking worthwhile. You’ll love the simplicity of this one-pan recipe, which not only looks stunning but also requires minimal cleanup. Whether you’re cooking for loved ones or just treating yourself, these tender gnocchi cooked in coconut cream are bound to create smiles and satisfied sighs. It’s easy, delicious, and I assure you, you’ll want to make it repeatedly!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 34 minutes, this meal is perfect for busy weekdays.
- Irresistible Flavor: The creamy coconut blend with sun-dried tomatoes creates a rich, savory taste.
- Eye-Catching Appeal: The vibrant colors of fresh spinach and cherry tomatoes make every plate beautiful.
- Flexible Serving: Perfect for dinner parties, cozy nights in, or even meal prepping.
- Diet-Friendly Options: Vegan-friendly and packed with flavor, everyone will enjoy this dish!
Ingredients You’ll Need
- 500 grams store-bought vegan gnocchi: These ready-made beauties are perfect for a quick meal. If vegan isn’t your preference, feel free to use regular gnocchi.
- 250 mls vegetable stock: Adds depth and moisture. If you want a stronger flavor, try homemade stock.
- 1/3 cup sun-dried tomatoes, chopped: These gems bring a sweet-savory punch. You can substitute with roasted red peppers for a different twist.
- 1/4 cup coconut cream: This creamy richness is crucial for the sauce’s luxurious texture. For a lighter option, you could use a vegan cream alternative.
- 200 grams fresh baby spinach: Spinach wilts beautifully into the dish, adding color and nutrients. Kale or Swiss chard are good alternatives.
- 2 tsp Italian seasoning: This blend infuses the dish with classic Italian flavors. You can use oregano and basil separately if you prefer.
- 1/4 tsp chili flakes: A touch of heat to balance the creaminess. Adjust the amount based on your spice preference.
- 1/4 cup vegan parmesan: The nutty flavor enhances the overall taste. Nutritional yeast can be a great substitute for a similar flavor.
- 10 basil leaves, chopped: Fresh basil brings a refreshing hint of herbaceousness. Dried basil can be used if fresh isn’t available, but the flavor will be less intense.
- 10 cherry tomatoes, halved: They add sweetness and color; you could substitute with plum tomatoes cut into chunks.
- 4 garlic cloves, minced: Essential for aromatic goodness; feel free to increase this if you love garlic!
- 1 tsp olive oil: Just enough to get the garlic sizzling. You can replace it with any cooking oil you have on hand.
- 1 tbsp tomato paste: This gives depth and richness to the sauce, but you could also use crushed tomatoes for a lighter approach.
How to Make Creamy Tuscan Gnocchi
Heat Oil: Start by adding a drizzle of 1 tsp olive oil to a large pan over medium heat. As it warms, finely chop 4 garlic cloves, then add them to the pan. Sauté until fragrant, about 1-2 minutes. The aroma should be heavenly!
Combine Ingredients: Next, stir in 1/3 cup chopped sun-dried tomatoes, 2 tsp Italian seasoning, 10 halved cherry tomatoes, and 1/4 tsp chili flakes along with 1 tbsp tomato paste. Let this mixture cook for another minute, stirring occasionally so those flavors meld together beautifully.
Add Stock: Now, carefully pour in 250 mls of vegetable stock. Bring the mixture to a gentle simmer, letting the flavors infuse for the next few minutes. You’ll want to see some bubbles forming around the edges of the pan.
Cook Gnocchi: Toss in your 500 grams of store-bought vegan gnocchi, cooking according to packet instructions, usually 3-4 minutes, keeping the lid on. Check regularly; once they float to the surface, they’re done!
Toss in Spinach: Once the gnocchi is perfectly tender, add in 200 grams of fresh baby spinach. Stir until it wilts down, and then pour in 1/4 cup coconut cream, giving everything a good stir until combined.
Finish with Garnish: Finally, finish off with an optional sprinkle of 1/4 cup vegan parmesan and 10 chopped basil leaves. Serve this creamy Tuscan gnocchi straight away for an unforgettable meal.
Storing & Reheating
Let any leftovers cool completely before transferring them into an airtight container. Store them in the refrigerator where they can stay fresh for up to 3-4 days. If you prefer to freeze your creamy Tuscan gnocchi, place it in a freezer-safe container and it will last for up to 3 months. When reheating, gently warm on the stove over low heat with a splash of vegetable stock to regain that creamy consistency, making sure to stir often. Though freezing may change the gnocchi’s texture slightly, it will still be full of flavor.
Chef’s Helpful Tips
- Avoid overcooking the gnocchi; they should be soft yet firm. If they sit too long, they may become mushy.
- Garlic burns quickly, so keep a close eye while sautéing it.
- Consider adding zucchini or bell peppers for extra texture and nutrition; add these when you sauté the garlic.
- For added richness, let the coconut cream warm up before mixing it in for a silkier sauce.
- If you have leftovers, try using them in a baked pasta dish for a fun twist!
One bite of creamy Tuscan gnocchi will have you hooked, and you just may find this dish becoming a staple in your weeknight rotation. The balance of creamy sauce, vibrant colors, and delightful flavors creates a special meal experience you’ll want to relive. Don’t hesitate to tweak the ingredients to suit your taste; this dish is all about bringing joy to your table. So gather your loved ones, embrace the comfort of creamy pasta, and treat yourself to this delightful dish. Enjoy cooking!
Recipe FAQs
Can I make this gnocchi recipe ahead of time?
Yes! You can prepare everything up to the point of adding the spinach and coconut cream, allowing for easy assembly later on. Just store the sautéed mixture in the fridge and complete the dish when you’re ready to eat.
What other vegetables could I add?
Feel free to customize your creamy Tuscan gnocchi by adding veggies you love or have on hand. Zucchini, bell peppers, or even asparagus could work beautifully, just ensure they’re sautéed until tender.
Can I use homemade gnocchi instead of store-bought?
Absolutely! If you prefer homemade gnocchi, it will elevate the dish even more. Just ensure they are cooked through before mixing into the sauce.
What can I substitute for coconut cream?
If you’re looking for a different flavor or can’t find coconut cream, plant-based alternatives like cashew cream or even a thicker non-dairy milk can work, though the texture may vary slightly.
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📖 Recipe Card
Creamy Tuscan Gnocchi
- Prep Time: 14 minutes
- Cook Time: 20 minutes
- Total Time: 34 minutes
- Yield: 3 servings 1x
- Category: Main Dishes
- Method: One Pan
- Cuisine: Italian
Description
This Creamy Tuscan Gnocchi brings together delicious vegan gnocchi, vibrant spinach, and rich coconut cream for a quick and satisfying meal. Perfect for busy weeknights, this dish is a celebration of flavors that’s bound to impress anyone seeking easy homemade comfort food.
Ingredients
- 500 grams store-bought vegan gnocchi
- 250 mls vegetable stock
- 1/3 cup sun-dried tomatoes, chopped
- 1/4 cup coconut cream
- 200 grams fresh baby spinach
- 2 tsp Italian seasoning
- 1/4 tsp chilli flakes
- 1/4 cup vegan parmesan
- 10 basil leaves, chopped
- 10 cherry tomatoes, halved
- 4 garlic cloves, minced
- 1 tsp olive oil
- 1 tbsp tomato paste
Instructions
- Heat a drizzle of olive oil in a large pan over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
- Stir in the chopped sun-dried tomatoes, Italian seasoning, halved cherry tomatoes, chilli flakes, and tomato paste. Cook for an additional minute.
- Add the vegetable stock to the pan and bring it to a simmer.
- Introduce the gnocchi, cooking according to package instructions or for 3-4 minutes in the broth, covered.
- Once the gnocchi is tender, mix in the spinach and stir until wilted. Pour in the coconut cream and stir to combine.
- Optionally, sprinkle with dairy-free parmesan and fresh basil before serving. Enjoy immediately.
Notes
Feel free to adjust the spice level by adding more or less chilli flakes.
For a creamier texture, increase the amount of coconut cream as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
