This creamy tomato-and-basil sauce is a star in many of our recipes, adding loads of flavor to dishes like salmon, shrimp, and creamy Tuscan chicken. But this time, we’re giving the protein a break and turning this delicious sauce into a comforting pasta dinner by mixing it with one of our favorites: gnocchi.
The velvety sauce blends perfectly with the hearty gnocchi, creating a comforting meal that’ll keep you coming back for more. Want to make it vegetarian? Just swap chicken broth for vegetable broth to make it vegetarian-friendly.
Planning to prepare this in advance? No problem! Simply whip up your gnocchi and sauce, mix them together, then pop them into an oven-safe dish, cover tightly, and refrigerate overnight. The next day, add your mozzarella and bake as directed. Since your dish will be chilled from the fridge, you might need to add a few extra minutes to the cook time—just keep an eye on it until the cheese starts to melt.
Tuscan Butter Gnocchi
Ingredients
- 4 tablespoons butter
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 cups halved cherry tomatoes
- 1 teaspoon dried oregano
- 2 tablespoons kosher salt plus more
- Freshly ground black pepper
- Pinch of red pepper flakes
- 4 cups baby spinach
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan
- 1/4 cup freshly chopped herbs such as basil and parsley, plus more for garnish
- 2 17.5-ounce packages gnocchi
- 1 cup shredded mozzarella
Instructions
- Preheat broiler to medium. In a large oven-safe skillet over medium heat, melt butter. Add garlic and tomato paste, stirring constantly until tomato paste darkens and sticks to the pan, about 2-3 minutes. Add cherry tomatoes and season with oregano, salt, pepper, and a pinch of red pepper flakes. Cook until tomatoes start to burst, then add spinach and cook until slightly wilted.
- Stir in broth, heavy cream, Parmesan, and herbs, bringing to a simmer. Reduce heat to low and simmer until sauce thickens slightly, about 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add gnocchi and cook, stirring occasionally, until they float to the top, about 2 minutes.
- Drain gnocchi, discarding pasta water, and add them to the sauce, tossing to coat. Top with mozzarella and broil until cheese is melted and bubbly, about 3-5 minutes.
- Garnish with more herbs and serve hot. Enjoy your creamy gnocchi delight!