Description
Silky cream clings to pillowy potato gnocchi as crisp pancetta sizzles with garlic and shallots. Ripe tomatoes burst, spinach wilts, and fresh basil uplifts each bite in this Tuscan-inspired skillet supper.
Ingredients
- 1 pound potato gnocchi
- 2 tablespoons olive oil
- 4 ounces pancetta, diced
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 2 cups fresh baby spinach
- 1 teaspoon dried Italian seasoning
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons chopped fresh basil
Instructions
- Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions until they float, then drain and set aside.
- In a large skillet over medium heat, add the olive oil and cook the diced pancetta until crisp, about 4 minutes.
- Add the shallot and garlic to the skillet and sauté until fragrant and translucent, about 2 minutes.
- Pour in the heavy cream and chicken broth, stirring to combine, then bring the mixture to a gentle simmer.
- Stir in the grated Parmesan cheese and dried Italian seasoning, and season with salt and pepper to taste.
- Add the cherry tomatoes and fresh spinach, cooking until the spinach wilts and the tomatoes soften, about 3 minutes.
- Gently fold the cooked gnocchi into the creamy sauce, ensuring each piece is well coated.
- Continue to cook for 1–2 minutes until the sauce thickens slightly and the gnocchi are heated through.
- Remove from heat and stir in the chopped fresh basil just before serving.
Notes
- Gnocchi can be store-bought or homemade depending on your preference.
- Adjust the ratio of cream to broth for a thicker or thinner sauce.
- Substitute pancetta with mushrooms or sun-dried tomatoes for a vegetarian variation.
- Serve immediately to maintain the sauce’s creamy texture.