Creamy Tuscan gnocchi skillet is a delicious, indulgent, satisfying side dish. Give me a plate of gnocchi with a creamy flavorful sauce and I forget about the main dish!
There was a time when boiling gnocchi was the only way I knew to prepare them. But they are actually quite versatile. They are wonderful roasted on a sheet pan with chicken and vegetables. They are also delicious when cooked in a creamy sauce.
For this recipe, you pan-fry the gnocchi. The result is a pillowy little potato that is crisp on the outside and tender on the inside. I could probably sit and eat a plate of crispy gnocchi on their own. But add a creamy sauce and a sprinkle of crunchy panko breadcrumbs. Irresistible!
Ingredients
Butter: You will use butter to toast the breadcrumbs.
Panko Breadcrumbs: Panko breadcrumbs are light and crispy. Toasting them in butter with garlic creates a wonderful topping for the gnocchi.
Garlic: Adds flavor to the breadcrumbs.
Potato Gnocchi: Packaged gnocchi is such a dream. I usually buy these, but there are many brands available.
Olive Oil: Used to sauté the gnocchi until crisp and delicious.
Italian Seasoning: I usually use a dry Italian seasoning mix. Some fresh basil and parsley in this dish would be excellent.
Red Pepper Flakes: Add a little heat to the recipe.
Chicken Stock: A base for the creamy sauce.
Creamy Cheese: Some melted cream cheese makes an easy and tasty sauce.
Spinach: This healthy green veggie gives the dish a nice pop of flavor and color.
Tomatoes: Mini tomatoes are used in this recipe. Grape tomatoes tend to be readily available and reasonably priced year-round. I can’t wait to make this recipe with garden cherry tomatoes!
Parmesan Cheese: A little parmesan cheese makes everything delicious.
Instructions
Start by making the crispy breadcrumbs that will top the dish. Melt the butter in a large skillet. I use my non-stick skillet. Add the panko and stir to coat them in the butter. Stir as the breadcrumbs become toasty and crispy. Add the garlic and stir for one more minute. Place the breadcrumbs in a bowl to wait as you finish the rest of the dish.
In the now empty skillet, you will toast your gnocchi in olive oil with the Italian seasonings and red pepper flakes. Stir frequently as the gnocchi cooks and gets crispy.
Pour in the chicken stock. The first time I made this recipe I thought the sauce would be too runny and thin. But the starch in the gnocchi thickens up the stock as they cook. Once the sauce has thickened, add the cream cheese, spinach, and tomatoes. Stir as the cream cheese melts and the spinach wilts. The tomatoes will also soften slightly.
Plate and top with the breadcrumbs and shredded parmesan. Serve immediately.
I like creamy Tuscan gnocchi skillet with a simple main like grilled chicken and a roasted vegetable. Enjoy!
Creamy Tuscan Gnocchi Skillet
Ingredients
- 1 Tbsp butter
- 2 Tbsp panko bread crumbs
- 1 garlic clove finely chopped
- ½ package potato gnocchi
- 1 Tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes
- ½ cup low sodium chicken stock
- 1 oz cream cheese cubed and softened
- 1 cup fresh baby spinach roughly chopped
- ¼ cup cherry or grape tomatoes chopped in half or quarters
- 1 Tbsp parmesan cheese shredded
Instructions
- In 12-inch skillet, melt 1 tablespoon of the butter over medium heat. Add bread crumbs and garlic; cook and stir until toasted and crispy, about 3-5 minutes. Pour into small bowl and set aside.
- In same skillet, drizzle olive oil. Add gnocchi, Italian seasoning and pepper flakes; cook 13 to 15 minutes, stirring frequently, until the gnocchi is lightly brown.
- Add chicken stock to the skillet; heat to simmering. Cook 4 to 6 minutes, stirring frequently, until slightly thickened; reduce heat to medium. Stir in cream cheese until melted. Stir in spinach until wilted. Stir in tomatoes. Top with bread crumbs and Parmesan.