One-pan creamy Tuscan gnocchi (15 minutes)

💙Why you'll love it

• A super quick and easy dish the whole family will love! Bonus - it's ready within 15 minutes! 
• One-pan meal - Say goodbye to evenings spent washing dishes - everything cooks in one pan!
• Packed with flavors, with an ultra-creamy, tasty sauce to die for!

🧀Notes on ingredients

You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make this comforting dish.

• Cherry tomatoes - in season from June to September included!
• White wine - these white whines are perfect for cooking: Pinot Gris, dry Sauvignon Blanc, Chardonnay, Riesling or Muscat. You can find them in most grocery stores.
• Espelette pepper - we use this a lot here in France, but I don't really know if it exists in US. If you don't find some, use red pepper flakes instead.
• Gnocchi - you can easily make your own homemade gnocchi with potatoes and flour (sometimes eggs, sometimes not) or use store-bought potato gnocchi.
• Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.

🍗Variations

Feel free to change this recipe to go with your tastes. I suggest several options:

• Gluten-free - buy gluten-free gnocchi!
• Vegan - make sure you use vegan gnocchi (that don't contain eggs), vegan heavy cream (that you could replace with vegetable milk or coconut milk) and vegan Parmesan cheese.
• Proteins - add rotisserie chicken or cooked spicy Italian sausage.
• More veggies - if you want to add extra veggies to this dish, broccoli or cauliflower in autumn/winter, eggplant or zucchini during summer!

This recipe has not been tested using any other substitutions. If you do try substituting ingredients, it may not turn out as it's meant to. Please leave a comment below letting me know if it worked out!

✨How to make these Tuscan gnocchi?

Recipe details and quantities are in the recipe card below.

• Cook garlic, onion and cherry tomatoes in a pan over medium-high heat with a drizzle of olive oil, for 5 minutes, stirring often. If you want to add fresh baby spinach, now's the time.
• Add the uncooked gnocchi and cook for 2-3 minutes, until golden brown.

• Then pour in the lemon juice, sun-dried tomatoes, Italian seasoning, oregano, Espelette pepper, heavy cream, salt, pepper and Parmesan. Add a bit of vegetable broth until the sauce reach the desired consistency!

• Cover and leave to infuse for a further 2-3 minutes.
• Transfer to plates and sprinkle with fresh basil.

👩🏻‍🍳Chef's tips

1. Serve this dish with garlic bread, focaccia or ciabatta!
2. And if you want a side dish, I recommend a simple salad, to have a light, healthy side.

❄️Storage and freezing

• Store - let Tuscan gnocchi completely cool to room temperature then place everything in an airtight container in the refrigerator, for 2-3 days.
• Reheat - place the desired portion in a micro-wave safe dish and reheat until pipping hot. You could also reheat it in a pan over medium heat.
• Freeze - once gnocchi are cold, place them in a freezer bag, labelled with the name of the recipe and the date. Remove as much air as possible, then seal and freeze.
• Defrost - place gnocchi and sauce in a microwave-safe dish. Use your microwave's defrost function for a few minutes, following your appliance's instructions. Once defrosted, reheat the dish on medium power, stirring every 2 minutes to ensure even reheating and prevent the gnocchi from becoming too soft. Continue until the gnocchi are heated through.