Creamy Tuscan Gnocchi

Creamy Tuscan Gnocchi by

Smokin' Joe Lasher


Serves 4


  • 16 oz. gnocchi
  • ¾ cup red onion, diced
  • 3 cup baby spinach
  • ¼ cup fresh basil, chopped
  • ½ cup cherry tomatoes, sliced
  • ½ cup parmesan cheese, grated
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 tsp. garlic powder
  • 1 tsp. Italian seasoning
  • 1 tbsp. olive oil
  • salt and pepper, to taste


  1. Add olive oil to sauté pan over medium-high heat. Add diced onion and sauté until onions become translucent, approx. 3 minutes, then add spinach. Allow to cook with onion for 2-3 minutes then remove both and set aside.
  2. On a separate burner, place a pot of water to begin to boil enough water to cover gnocchi.
  3. In the sauté pan over medium-high heat, add heavy cream, chicken broth, grated parmesan, garlic powder and Italian seasoning. Use a spatula to stir the sauce for 10-12 minutes until thickened. Turn off heat and cover.
  4. In boiling water, pour in the gnocchi. Follow package instructions and do not overcook! It usually only takes 2-3 minutes to finish, then strain.
  5. Over low heat, add spinach, onions, fresh basil, cherry tomatoes, and gnocchi to the sauce. Gently stir for 1 minute, sprinkle with salt and pepper and serve garnished with sliced cherry tomatoes and grated parmesan cheese!