Tuscan Gnocchi: A Delicious & Easy Recipe You’ll Love

Tuscan Gnocchi, a culinary masterpiece that transports you straight to the sun-drenched hills of Tuscany with every single bite! Imagine pillowy soft potato dumplings, bathed in a creamy, herb-infused sauce, studded with savory sausage and vibrant spinach. Are you ready to experience a taste of Italy without leaving your kitchen?

Gnocchi itself boasts a rich history, with roots tracing back to ancient Roman times. While the exact origins of Tuscan Gnocchi are less precisely documented, it beautifully embodies the region’s rustic charm and emphasis on fresh, seasonal ingredients. Tuscan cuisine is renowned for its simplicity and reliance on high-quality produce, and this dish is a perfect example of that philosophy.

What makes this particular gnocchi variation so irresistible? It’s the harmonious blend of textures and flavors. The tender gnocchi melts in your mouth, while the creamy sauce provides a luxurious backdrop for the savory sausage and earthy spinach. It’s a comforting and satisfying meal that’s surprisingly easy to prepare, making it perfect for a weeknight dinner or a special occasion. Plus, it’s a fantastic way to sneak in some extra greens! Get ready to fall in love with this delightful Italian classic.

Ingredients:

• For the Gnocchi:
• 2 pounds russet potatoes, scrubbed
• 1 large egg, lightly beaten
• 1 teaspoon salt, plus more for seasoning the water
• 1/2 teaspoon freshly grated nutmeg
• 1 to 1 1/2 cups all-purpose flour, plus more for dusting
• For the Tuscan Sauce:
• 2 tablespoons olive oil
• 1 pound Italian sausage, removed from casings
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh spinach
• Salt and freshly ground black pepper to taste

Preparing the Gnocchi:

1. Bake the Potatoes: Preheat your oven to 400°F (200°C). Place the scrubbed potatoes directly on the oven rack. Bake for 45-60 minutes, or until they are easily pierced with a fork. The baking process is crucial for removing excess moisture from the potatoes, resulting in lighter, fluffier gnocchi. Avoid boiling the potatoes, as they will absorb too much water.
2. Cool Slightly and Peel: Once the potatoes are cool enough to handle, but still warm, peel them. I find that using a clean kitchen towel to hold the hot potatoes makes this process easier. Peeling them while they are still warm is important because the starch is more pliable, leading to a smoother dough.
3. Rice the Potatoes: Using a potato ricer or a food mill, rice the potatoes into a large bowl. This step is essential for creating a light and airy texture. If you don’t have a ricer or food mill, you can use a fine-mesh sieve and push the potatoes through with a spoon. Avoid mashing the potatoes, as this will develop the gluten and result in dense, gummy gnocchi.
4. Add Egg, Salt, and Nutmeg: To the riced potatoes, add the beaten egg, salt, and nutmeg. Gently mix to combine. The egg acts as a binder, while the salt enhances the flavor and the nutmeg adds a subtle warmth. Be careful not to overmix at this stage.
5. Incorporate the Flour: Gradually add the flour, starting with 1 cup. Gently fold the flour into the potato mixture until just combined. The amount of flour needed will vary depending on the moisture content of the potatoes. You want to add just enough flour to form a soft, slightly sticky dough. Avoid overworking the dough, as this will develop the gluten and result in tough gnocchi. If the dough is too sticky, add a little more flour, a tablespoon at a time.
6. Knead Lightly: Turn the dough out onto a lightly floured surface. Gently knead the dough for a minute or two, just until it comes together into a smooth ball. Be careful not to over-knead.
7. Shape the Gnocchi: Divide the dough into four equal portions. Roll each portion into a long rope, about 1/2 inch in diameter. Using a sharp knife or a dough scraper, cut the ropes into 1-inch pieces.
8. Create Ridges (Optional): For a more traditional look and to help the sauce cling to the gnocchi, you can roll each piece over a gnocchi board or the back of a fork. To do this, lightly flour the gnocchi board or fork. Press each piece of gnocchi against the board or fork with your thumb and roll it down, creating ridges. This step is optional, but it adds a nice texture to the gnocchi.
9. Dust with Flour: Place the shaped gnocchi on a lightly floured baking sheet. Dust them with a little more flour to prevent them from sticking together.

Preparing the Tuscan Sauce:

1. Brown the Sausage: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside.
2. Sauté the Onion and Garlic: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
3. Add Sun-Dried Tomatoes and White Wine: Stir in the chopped sun-dried tomatoes and cook for a minute, allowing their flavors to bloom. Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for a few minutes, until it has reduced slightly.
4. Add Diced Tomatoes and Cream: Stir in the diced tomatoes (with their juice) and bring to a simmer. Reduce the heat to low and simmer for 10-15 minutes, allowing the sauce to thicken slightly. Stir in the heavy cream and Parmesan cheese. Simmer for another 5 minutes, until the cheese is melted and the sauce is smooth and creamy.
5. Add Sausage and Herbs: Return the cooked sausage to the skillet. Stir in the chopped fresh basil and spinach. Season with salt and freshly ground black pepper to taste.

Cooking and Assembling:

1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water. They will initially sink to the bottom, but as they cook, they will rise to the surface.
2. Remove the Gnocchi: Once the gnocchi float to the surface, cook them for another 1-2 minutes, until they are tender but still slightly firm. Use a slotted spoon to remove the gnocchi from the water and drain well.
3. Combine Gnocchi and Sauce: Add the cooked gnocchi to the skillet with the Tuscan sauce. Gently toss to coat the gnocchi evenly with the sauce.
4. Serve: Serve the Tuscan gnocchi immediately. Garnish with extra grated Parmesan cheese and a sprinkle of fresh basil, if desired.

Conclusion:

This Tuscan Gnocchi recipe is more than just a meal; it’s an experience, a journey to the heart of Italy right in your own kitchen. The creamy tomato sauce, infused with the earthy aroma of garlic and the subtle sweetness of sun-dried tomatoes, clings perfectly to the pillowy soft gnocchi, creating a symphony of flavors and textures that will leave you craving more. It’s quick enough for a weeknight dinner but impressive enough to serve to guests. Honestly, I can’t recommend it enough! Why is this a must-try? Because it’s simple, satisfying, and bursting with authentic Tuscan flavors. It’s the kind of dish that warms you from the inside out, a comforting hug on a plate. Plus, it’s incredibly versatile. You can easily adapt it to your own preferences and dietary needs. Looking for serving suggestions? I love to serve this Tuscan Gnocchi with a generous sprinkle of freshly grated Parmesan cheese and a drizzle of high-quality olive oil. A side of crusty bread is perfect for soaking up every last drop of that delicious sauce. For a complete meal, consider pairing it with a simple green salad dressed with a light vinaigrette. A glass of Chianti Classico would also be a fantastic complement to the rich flavors of the dish. But the fun doesn’t stop there! Feel free to experiment with variations to make this recipe your own. If you’re a meat lover, try adding some browned Italian sausage or crispy pancetta to the sauce. For a vegetarian option, you could incorporate some roasted vegetables like zucchini, bell peppers, or eggplant. If you like a little heat, add a pinch of red pepper flakes to the sauce. You could even swap out the traditional potato gnocchi for sweet potato gnocchi for a slightly sweeter and earthier flavor profile. Another great variation is to add a dollop of ricotta cheese on top of each serving just before serving. The creamy ricotta adds a lovely richness and tang that complements the other flavors beautifully. You could also stir in a handful of fresh spinach or kale towards the end of cooking for an extra boost of nutrients and a vibrant pop of color. Don’t be afraid to get creative and personalize this recipe to your liking. The possibilities are endless! The most important thing is to have fun and enjoy the process of creating a delicious and satisfying meal. I truly believe that this Tuscan Gnocchi will become a new favorite in your household. It’s a dish that’s sure to impress your family and friends, and it’s so easy to make that you’ll find yourself reaching for this recipe again and again. So, what are you waiting for? Grab your ingredients, put on some Italian music, and get cooking! I’m confident that you’ll love this recipe as much as I do. And most importantly, I want to hear about your experience! Did you try this recipe? What variations did you make? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see what you create! Buon appetito!

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