My neighbor Doris has been bringing this pan of Tuscan butter gnocchi to church potlucks since before our kids were out of Sunday school, and it’s always the first empty dish on the table. One afternoon, she finally waved me into her kitchen and showed me just how simple it is: four ingredients, one casserole dish, and the oven does most of the work. It tastes like something from a little Italian café, but it fits right in beside scalloped potatoes and ham at a Midwestern church basement supper. Creamy, buttery, and dotted with sun-dried tomatoes, it’s the kind of comforting, stick-to-your-ribs side that makes people go back “just for one more spoonful.”
Serve this Tuscan butter gnocchi hot right out of the oven with a big green salad or steamed broccoli to balance the richness. It’s wonderful alongside baked chicken, pork chops, or a simple meatloaf, and it holds up nicely on a buffet table at potlucks. A basket of warm dinner rolls or garlic bread never hurts, and if you like, offer a small bowl of grated Parmesan at the table so folks can sprinkle a little over their own servings.
Oven-Baked 4-Ingredient Tuscan Butter GnocchiServings: 6
Ingredients
2 lbs shelf-stable or refrigerated potato gnocchi
1 cup salted butter (2 sticks), cut into pieces
1 1/2 cups heavy cream
1 cup oil-packed sun-dried tomatoes, drained and chopped (reserve a spoonful of the oil if you like for extra flavor)
Directions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or a similar-sized oval casserole with a little butter or the oil from the sun-dried tomatoes.
Spread the gnocchi evenly in the prepared baking dish. No need to boil them first; they will cook right in the sauce.
Scatter the chopped sun-dried tomatoes over the gnocchi so they’re fairly evenly distributed. If you reserved a spoonful of the tomato oil, drizzle it lightly over the top for extra flavor.
In a small saucepan over low heat (or in a microwave-safe bowl in the microwave), gently warm the heavy cream and butter together just until the butter is mostly melted. Stir until you have a smooth, rich mixture. It doesn’t need to boil; you just want everything combined.
Pour the warm butter-and-cream mixture evenly over the gnocchi and sun-dried tomatoes, making sure all the gnocchi are moistened. Use a spoon to gently nudge any dry pieces down into the liquid.
Cover the baking dish tightly with foil and bake for 20 minutes, until the gnocchi are puffed and tender and the sauce is bubbling around the edges.
Carefully remove the foil, give the gnocchi a gentle stir to coat everything in the buttery sauce, and return the dish to the oven uncovered for another 8–12 minutes, or until the top has a few golden spots and the sauce has thickened slightly and looks creamy.
Remove from the oven and let the casserole sit for about 5 minutes to settle and thicken a bit more. Just before serving, use a wooden spoon to scoop up from the bottom so every serving gets pillowy gnocchi, creamy sauce, and sun-dried tomatoes. Serve warm right from the dish.
Variations & Tips
If you’d like a little more color and herb flavor, you can sprinkle 1–2 teaspoons of dried Italian seasoning or dried basil over the gnocchi before baking, or toss in a handful of chopped fresh parsley after it comes out of the oven. For extra richness, some folks like to stir in 1/2–1 cup of shredded Parmesan or mozzarella with the gnocchi before baking, or sprinkle it over the top during the last 10 minutes so it melts and browns lightly. You can also add a handful of baby spinach or chopped kale to the dish before you pour on the cream and butter; it will wilt down in the oven and give you a Tuscan-style green accent. To make it a full meal, fold in 1–2 cups of cooked chicken, Italian sausage, or leftover ham before baking. If you prefer a lighter version, you can swap part of the heavy cream for whole milk, though the sauce will be a bit thinner. For food safety, keep the gnocchi refrigerated until you’re ready to assemble, and don’t leave the finished dish out at room temperature for more than 2 hours at a potluck—after that, refrigerate promptly and reheat thoroughly before serving again. When reheating, cover with foil and warm in a 325°F oven until hot in the center, stirring once so it heats evenly.
