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To make One-Pan Tuscan Gnocchi, you will need: - 1 pound potato gnocchi (store-bought or homemade) - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 small onion, diced - 1 can (14 oz) diced tomatoes, undrained - 1 cup vegetable broth - 2 cups fresh spinach - ½ cup heavy cream - 1 teaspoon dried oregano - ½ teaspoon red pepper flakes (optional) - Salt and black pepper to taste - 1 cup grated Parmesan cheese - Fresh basil leaves for garnish These ingredients work together to create a creamy and tasty dish. You can find many of these in your pantry or local store. You can add these ingredients to boost flavor: - ½ teaspoon garlic powder - 1 tablespoon balsamic vinegar - A squeeze of fresh lemon juice These options can add extra depth to the dish. Feel free to mix and match to suit your taste. If you need to substitute, consider these options: - Use sweet potato gnocchi for a different flavor. - Swap heavy cream for coconut cream for a dairy-free version. - Try chicken broth instead of vegetable broth for richer taste. These changes can make the dish unique while keeping it delicious. Don't be afraid to experiment! {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add 1 small diced onion. Sauté it for about 3-4 minutes until it turns translucent. Next, stir in 3 cloves of minced garlic and cook for another minute. Keep an eye on it to avoid burning. Now, add 1 can of diced tomatoes, undrained, along with 1 cup of vegetable broth. Sprinkle in 1 teaspoon of dried oregano, and if you like heat, add ½ teaspoon of red pepper flakes. Season with salt and black pepper. Stir well and bring the mixture to a simmer. Once it simmers, gently add 1 pound of potato gnocchi. Make sure the gnocchi is fully submerged. Cover the skillet and cook for 5-7 minutes, stirring occasionally. This will cook the gnocchi until tender. After the gnocchi cooks, reduce the heat to low. Add in 2 cups of fresh spinach and ½ cup of heavy cream. Stir until the spinach wilts, which takes about 2-3 minutes. Finally, mix in 1 cup of grated Parmesan cheese. Stir until the cheese melts. If needed, adjust the seasoning with more salt and pepper. Remove the skillet from heat. Add fresh basil leaves on top for garnish. Your dish is ready to serve hot! - Use a large skillet to give the gnocchi space to cook evenly. - Avoid crowding the pan; this helps the gnocchi cook faster. - Stir gently to keep the gnocchi from sticking together. - Test a piece of gnocchi to check for doneness; it should be soft and fluffy. - Always use oven mitts when handling hot skillets. - Keep a safe distance from the heat source to avoid burns. - Use long utensils to stir hot mixtures to protect your hands. - If you spill hot liquid, clean it up quickly to prevent slips. To boost the taste of One-Pan Tuscan Gnocchi, use fresh herbs. Fresh basil adds a nice touch when you serve the dish. You can also try using thyme or parsley for added depth. A squeeze of lemon juice brightens the flavors too. If you like heat, add more red pepper flakes to the mix. For a richer taste, consider using more heavy cream or a splash of white wine. You will need a few basic tools. A large skillet is key for cooking everything in one pan. A wooden spoon helps you stir the ingredients well. A sharp knife is great for chopping the onion and garlic. Use measuring spoons for accuracy. A lid is important to cover the skillet while cooking. Having a cheese grater on hand makes it easy to prepare the Parmesan. Serve your One-Pan Tuscan Gnocchi with a fresh green salad. A side of garlic bread pairs well too. You can add a sprinkle of extra cheese on top when serving. For a fun twist, serve it in a bowl with a drizzle of olive oil. A glass of white wine also makes a nice match for this dish. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality tomatoes can elevate the flavor of this dish significantly. Adjust the Creaminess: For a lighter version, reduce the amount of heavy cream or substitute with half-and-half. Customize the Heat: If you prefer a spicier dish, feel free to increase the amount of red pepper flakes or add a splash of hot sauce. Gnocchi Cooking Tip: Be careful not to overcook the gnocchi; they should be tender but still have a slight bite to them. {{image_2}} One-Pan Tuscan Gnocchi is easy to make vegetarian. You can swap the heavy cream for coconut milk. This gives a rich, creamy texture without dairy. You can also add more vegetables. Try bell peppers, zucchini, or mushrooms. These add flavor and color to your dish. Fresh herbs like thyme or parsley can enhance the taste. If you want more protein, add cooked chicken or sausage. Cook the meat first, then set it aside. After adding the gnocchi, mix the cooked meat back in. This makes the dish heartier and very filling. You can also use turkey sausage for a lighter option. For a spicy kick, consider adding Italian sausage. For a gluten-free version, choose gluten-free gnocchi. Many brands offer this option, and they taste great. Check the package to ensure it fits your dietary needs. You can also make homemade gluten-free gnocchi. Use mashed potatoes and gluten-free flour for a fresh twist. This way, everyone can enjoy this delicious meal! To keep your One-Pan Tuscan Gnocchi fresh, let it cool first. Use an airtight container for storage. Place the cooled gnocchi in the container and seal it tight. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing. When you reheat the gnocchi, do it slowly. I recommend using a skillet. Add a splash of vegetable broth or cream to keep it moist. Heat it over low heat and stir gently. This keeps the flavors intact and makes it taste fresh. You can also microwave it, but add a little water to prevent dryness. Freezing is a great option if you have extra gnocchi. Portion it out in freezer-safe bags. Make sure to remove as much air as possible before sealing. Label the bags with the date. It can last up to three months in the freezer. When you are ready to enjoy it again, thaw it in the fridge overnight and reheat as mentioned above. Gnocchi is a small pasta made from potatoes. It has a soft, pillowy texture. Traditional gnocchi uses flour, eggs, and potatoes. You mix mashed potatoes with flour to form dough. Then, you roll it into small pieces and shape them. Some cooks add a fork's edge to create ridges. These help sauce cling to gnocchi. Yes, you can make this recipe in advance. Cook the gnocchi and sauce as usual. Let it cool, then store it in the fridge. Use an airtight container for best results. When ready to eat, reheat on the stove. Add a splash of broth or cream to keep it moist. One common mistake is overcrowding the pan. This can cause uneven cooking. Always give your ingredients space. Another mistake is not stirring enough. Stirring helps ensure even heat and flavor. Lastly, some forget to taste and season. Always adjust salt and spices to your liking. This blog post covers everything you need to know about making one-pan Tuscan gnocchi. You learned about the ingredients, step-by-step cooking instructions, and various tips for success. We discussed flavor enhancements, serving ideas, and ingredient substitutions. You also found out about storage and reheating, ensuring your leftovers stay tasty. Incorporating these tips will make your gnocchi stand out. Enjoy crafting this dish, and happy cooking!

One-Pan Tuscan Gnocchi

A delicious and easy one-pan dish featuring gnocchi, fresh spinach, and a creamy tomato sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound potato gnocchi
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 1 can diced tomatoes, undrained (14 oz)
  • 1 cup vegetable broth
  • 2 cups fresh spinach
  • 0.5 cup heavy cream
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes (optional)
  • to taste salt and black pepper
  • 1 cup grated Parmesan cheese
  • for garnish fresh basil leaves

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
  • Stir in the minced garlic and cook for another 1 minute, being careful not to let it burn.
  • Add the diced tomatoes (with juice), vegetable broth, dried oregano, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a simmer.
  • Once simmering, add the gnocchi to the skillet. Stir gently to ensure the gnocchi are submerged in the liquid.
  • Cover the skillet and let it cook for about 5-7 minutes, stirring occasionally, until the gnocchi are tender and cooked through.
  • Reduce the heat to low and stir in the fresh spinach and heavy cream. Allow the spinach to wilt, which should take about 2-3 minutes.
  • Add the grated Parmesan cheese and mix well until the cheese is melted and well incorporated. Adjust seasoning with additional salt and pepper if needed.
  • Remove from heat, garnish with fresh basil leaves, and serve hot.

Notes

Feel free to adjust the spice level by adding more or less red pepper flakes.
Keyword gnocchi, Italian, one-pan, vegetarian