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- 1 pound potato gnocchi - 2 tablespoons olive oil - 1 small onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 zucchini, diced - 1 cup cherry tomatoes, halved - 2 cups fresh spinach - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - Fresh basil leaves for garnish This dish shines with its simple yet fresh ingredients. Gnocchi forms the base. It’s soft, pillowy, and perfect for soaking up the creamy sauce. The fresh vegetables bring a burst of color and flavor. Onions and garlic provide a savory depth. Bell pepper and zucchini add crunch and sweetness. Cherry tomatoes give a juicy pop, while spinach adds a lovely green hue. The creamy sauce combines heavy cream and Parmesan. It makes the dish rich and comforting. The dried Italian herbs enhance the flavor with a touch of warmth. - Alternative cheeses or cream substitutes - Additional spices or herbs Feel free to switch things around! You can try different cheeses like mozzarella or feta. If you want a lighter sauce, use a cream substitute like almond milk. Adding spices like crushed red pepper can give it a nice kick. Fresh herbs like thyme or parsley also work wonders. - Large pot for boiling - Skillet for sautéing - Measuring cups and spoons You’ll need a large pot to boil the gnocchi. A skillet is perfect for sautéing the veggies and making the sauce. Don’t forget measuring cups and spoons to keep everything precise. This makes your cooking easier and more fun! {{ingredient_image_1}} Start by boiling a large pot of salted water. Once it bubbles, add 1 pound of potato gnocchi. Cook until the gnocchi floats to the surface, which takes about 2-3 minutes. This tells you they are done. Carefully drain the gnocchi and set them aside for later. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small diced onion. Cook until the onion turns translucent, which should take around 3-4 minutes. Next, stir in 3 minced cloves of garlic and 1 diced red bell pepper. Let them cook for another 2-3 minutes. You want the bell pepper to soften, adding great flavor. Now it’s time to add more veggies. Toss in 1 diced zucchini and 1 cup of halved cherry tomatoes. Sauté these for about 4-5 minutes until they are tender. Then, add 2 cups of fresh spinach. Cook until the spinach wilts down. Pour in 1 cup of heavy cream. Stir to mix everything well and bring it to a gentle simmer. Next, gradually mix in 1/2 cup of grated Parmesan cheese and 1 teaspoon of dried Italian herbs. This includes oregano, basil, and thyme. Stir until the cheese melts and the sauce becomes creamy. Season with salt and pepper according to your taste. Finally, gently fold the cooked gnocchi into the sauce. Stir until they are well coated. Let everything heat through for 1-2 minutes, and then you’re ready to serve! Cooking gnocchi in salted water is vital. The salt enhances the flavor. Use a large pot for boiling. Bring the water to a rolling boil before adding the gnocchi. When they float to the top, they are done. This usually takes about 2-3 minutes. Gently drain the gnocchi and set them aside. To get the right creaminess, use heavy cream. Heat the cream gently to avoid curdling. Stir it well with the vegetables. If the sauce needs more flavor, add salt and pepper. Taste as you go to find the right balance. Pair this dish with crusty bread for a great meal. A simple green salad also works well. For garnishing, sprinkle fresh basil on top. This adds color and flavor. Serve it in a nice bowl to impress your guests. Pro Tips Use Fresh Ingredients: Opt for seasonal vegetables and fresh spinach for the best flavor and nutrition. Customize Your Gnocchi: Try using different types of gnocchi, such as cauliflower or whole wheat, for a unique twist on this dish. Adjust the Creaminess: If you prefer a lighter dish, substitute half of the heavy cream with vegetable or chicken broth. Perfectly Seasoned: Always taste and adjust seasoning at the end, as the saltiness of the cheese can vary. {{image_2}} You can switch up the vegetables based on what’s fresh. Try using asparagus in spring or pumpkin in the fall. This gives the dish a new twist with every season. If you want a vegan version, replace heavy cream with coconut cream or any dairy-free cream. You can also use vegan cheese to keep it creamy and delicious. Want to add more protein? You can toss in cooked chicken or shrimp. If you prefer a plant-based option, black beans or chickpeas work well too. Just remember to adjust the cooking time. Chicken should cook through, while shrimp only needs 2-3 minutes. Beans can be added straight from the can. If you need gluten-free gnocchi, many brands offer this option. Look for ones made from potato or rice flour. For thickening the sauce, use cornstarch mixed with water instead of flour. It keeps the sauce smooth and creamy without gluten. To keep leftover gnocchi fresh, store it in an airtight container. This helps prevent moisture loss and keeps the flavors intact. I recommend using glass containers, as they do not retain odors and are easy to clean. Make sure to let the dish cool before sealing it. For best quality, use leftovers within three days. When reheating gnocchi, I suggest using a skillet. Heat a small amount of olive oil over medium heat. Add the gnocchi and stir gently to avoid sticking. Heat until warmed through, about 5-7 minutes. You can also add a splash of cream to keep it creamy. Avoid microwaving, as it can make the gnocchi chewy. To freeze gnocchi dishes, portion them in freezer-safe bags. Remove as much air as possible to prevent freezer burn. Label the bags with the date. For best results, use within three months. To defrost, place the gnocchi in the fridge overnight. Reheat in a skillet for the best texture. If you freeze it raw, cook from frozen in boiling water until it floats. Making creamy Tuscan vegetable gnocchi takes about 30 minutes. You need 15 minutes for prep and another 15 minutes for cooking. This quick time makes it great for a weeknight meal. Yes, you can use frozen gnocchi. Just cook it straight from the freezer. Frozen gnocchi may take a little longer to cook than fresh. Follow the package instructions for the best results. You can use half-and-half or coconut cream instead of heavy cream. This makes the dish lighter or dairy-free. Silken tofu blended with a bit of water is another great option. Yes, this recipe is perfect for meal prep. You can cook the gnocchi and sauce ahead of time. Store them separately in the fridge for quick meals later in the week. You can make this dish ahead of time. Cook the gnocchi and sauce, then let them cool. Store in an airtight container in the fridge. Just reheat gently when you are ready to serve. This blog post covered a creamy Tuscan vegetable gnocchi recipe. You learned about the key ingredients, cooking steps, and helpful tips. I shared options for variations and storage advice. Making this dish is easy and allows for personal touches. Incorporating fresh veggies or proteins makes it special. Enjoy experimenting with flavors, and don’t forget to store leftovers properly. Now, you’re ready to impress friends and family with your cooking skills!

Creamy Tuscan Vegetable Gnocchi

A delicious and creamy gnocchi dish packed with fresh vegetables and Italian flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

  • 1 pound potato gnocchi
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper diced
  • 1 zucchini diced
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme)
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot of boiling salted water, cook the gnocchi according to package instructions until they float to the top. This usually takes about 2-3 minutes. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes until the bell pepper softens.
  • Add the diced zucchini and halved cherry tomatoes to the skillet. Sauté for 4-5 minutes or until the vegetables are tender.
  • Add the fresh spinach and cook until wilted. Then, pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer.
  • Gradually add the grated Parmesan cheese along with the dried Italian herbs. Stir until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
  • Gently fold the cooked gnocchi into the sauce until well coated. Cook for an additional 1-2 minutes to heat through.
  • Remove from heat and serve hot. Garnish each serving with fresh basil leaves for added flavor and presentation.

Notes

Serve hot and garnish with fresh basil for extra flavor.
Keyword creamy, gnocchi, Italian, vegetables