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Instant Pot Tuscan Gnocchi

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4.9 from 15 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x


Pillowy bites of gnocchi with a cream cheese sauce, tomatoes, spinach and a bread crumb topping. 


  • 3 Tbsp butter, divided
  • 1/4 cup panko breadcrumbs
  • 2 tsp minced garlic
  • 1 (16 oz) package gnocchi
  • 1 1/2 tsp Italian seasoning
  • 1/8 tsp red pepper
  • 1 1/2 cups chicken or vegetable broth
  • 4 cups coarsely chopped spinach
  • 1 cup quartered cherry tomatoes (or 1 can petite diced tomatoes)
  • 4 oz cream cheese
  • 1/2 cup shredded parmesan cheese


  1. Turn Instant Pot to sauté (normal setting). When display says HOT add in the butter and let melt. Add in the breadcrumbs and garlic and cook for 1 minute. Pour into a small bowl. 
  2. Melt the remaining 2 Tbsp of butter in the Instant Pot. Add in the gnocchi, Italian seasoning, red pepper and toss to coat. Turn off Instant Pot. 
  3. Add in the broth and scrape the bottom of the Instant Pot so that nothing is sticking. Dump in the spinach, tomatoes and cream cheese. 
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to zero minutes. When time is up move the valve to venting and remove the lid.
  5. Stir well so that gnocchi is coated in cream cheese. Stir in the parmesan cheese. Salt and pepper to taste. 
  6. Scoop onto plates and sprinkle each serving with the breadcrumb topping. 


I used my 6 quart Instant Pot Duo 60 7 in 1*.Make in the 3 quart or 8 quart pot with no changes. 

  • Category: Pasta
  • Method: Instant Pot