Tuscan Sun-Dried Tomato Gnocchi with spinach and artichokes in a light garlic cream sauce. This 30 minute meal shines with flavors of the Mediterranean, and will be an instant dinner hit.

Course: Main Course
Cuisine: Italian
Diet: Vegetarian


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


Servings: 4


Calories: 391kcal


  • Large skillet


    • 4 Tbsp. extra-virgin olive oil, divided
    • 1 (1-lb.) pkg. potato gnocchi (such as DeLallo brand) (sub 1 ½ bags Trader Joe’s frozen cauliflower gnocchi)
    • ½ cup finely chopped shallots
    • 3 garlic cloves, minced
    • ¼ tsp. crushed red pepper flakes
    • 1 Tbsp. Dijon mustard
    • ½ cup julienne-sliced sun-dried tomatoes packed in oil, drained
    • 3 packed cups fresh baby spinach
    • 1 (12-oz.) jar marinated artichoke quarters, drained and roughly chopped
    • ½ cup heavy cream (sub cashew cream – see notes)
    • 1 tsp. salt
    • ½ tsp. black pepper
    • 2 tsp. fresh thyme leaves


    • Heat 2 Tbsp. of the olive oil in a large skillet (preferably non-stick) over medium heat. Once hot, add gnocchi and use a wooden spoon to break apart any that are stuck together. Cook, undisturbed, for 3 minutes, until lightly browned. Stir, and continue cooking, stirring only occasionally, to allow the gnocchi to lightly brown on all sides, for another 6 minutes. Once the gnocchi is browned and tender, transfer to a bowl.
    • To the same skillet over medium heat, add remaining 2 Tbsp. olive oil, along with shallots, garlic, and red pepper flakes. Cook 3 minutes, until aromatic.

      Stir in Dijon mustard and sun-dried tomatoes. Next, add spinach, and cook until wilted, about 2 minutes.

    • Stir in artichokes, heavy cream, salt, and pepper; cook 2 minutes.

      Add cooked gnocchi back to skillet; toss to coat. Stir in fresh thyme, and cook 1 more minute. Divide into 4 bowls.


      If using homemade cashew cream in place of heavy cream, pour ⅔ cup boiling water over ⅓ cup raw cashews. Let sit for 30 minutes. When ready to stir in the cream, transfer mixture to a blender and blend until smooth. Pour cashew cream into skillet and stir to combine.

      To Store: Store leftovers in the refrigerator for up to 4 days.

      To Reheat: Rewarm gently in the microwave or on the stovetop with a splash of vegetable broth or water to help rehydrate the sauce.


      Serving: 1cup | Calories: 391kcal | Carbohydrates: 53g | Protein: 8g | Fat: 20g | Saturated Fat: 8.5g | Sodium: 1100mg | Fiber: 5g | Sugar: 4g