One Pan Creamy Garlic Parmesan Gnocchi

Soft, pillowy gnocchi wrapped in a rich garlic Parmesan sauce makes this the kind of comfort-food dinner you'll want on repeat. Everything comes together in one pan with plenty of garlic, Parmesan, spinach, and sun-dried tomatoes for a creamy, satisfying meal that's surprisingly easy to make.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

For the Gnocchi

• 1 tablespoon olive oil.
• 2 tablespoons unsalted butter.
• 4 cloves garlic, minced.
• 1/2 cup sun-dried tomatoes, drained and chopped.
• 1 pound shelf-stable potato gnocchi.
• 1 1/2 cups chicken or vegetable broth.
• 1 cup heavy cream.
• 1 teaspoon Italian seasoning.
• 1/2 teaspoon garlic powder.
• 1/4 teaspoon crushed red pepper flakes, optional.
• 1/2 teaspoon salt.
• 1/4 teaspoon black pepper.
• 3/4 cup freshly grated Parmesan cheese.
• 2 cups fresh baby spinach.
• 1 tablespoon fresh chopped basil or parsley.
• Extra Parmesan, for serving.

Directions

1. Start the garlic butter.
Heat the olive oil and butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, stirring frequently, until fragrant.

2. Add the sun-dried tomatoes.
Stir in the chopped sun-dried tomatoes and cook for another minute to release their flavor into the garlic butter.

3. Add the gnocchi.
Add the uncooked gnocchi directly to the pan. Toss gently to coat them in the garlic butter and let them cook for 2 to 3 minutes, stirring occasionally.

4. Build the sauce.
Pour in the broth and heavy cream. Add the Italian seasoning, garlic powder, crushed red pepper flakes, salt, and black pepper. Stir everything together and bring to a gentle simmer.

5. Cook until tender.
Reduce the heat to medium-low and simmer uncovered for 6 to 8 minutes, stirring occasionally, until the gnocchi are tender and the sauce begins to thicken.

6. Make it cheesy.
Reduce the heat to low and stir in the Parmesan a little at a time until melted and the sauce is smooth and creamy.

7. Add the spinach.
Fold in the baby spinach and cook for another 1 to 2 minutes, just until wilted.

8. Finish and serve.
Remove from the heat and let the gnocchi rest for 2 to 3 minutes. The sauce will continue to thicken as it sits. Finish with fresh basil or parsley, plenty of freshly grated Parmesan, and a little cracked black pepper.

Tips

There's no need to boil the gnocchi separately. Cooking them directly in the sauce saves time and allows the starch from the gnocchi to naturally thicken the sauce.

Freshly grated Parmesan melts much more smoothly than pre-shredded cheese and gives the sauce a richer flavor.

If the sauce becomes thicker than you'd like, stir in a splash of warm broth or cream before serving.

Want to turn it into an even heartier dinner? Add sliced Italian sausage, shredded rotisserie chicken, or sautéed mushrooms.

Phantom Tip: One pan means fewer dishes and more time to actually enjoy dinner. Make it in your favorite Phantom Chef pan and bring it straight from the stovetop to the table for an easy weeknight meal that looks every bit as good as it tastes.