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Clean recipe · forkinthekitchen.com

One Pot Creamy Tomato Spinach Gnocchi

You'll love this One-Pot Creamy Gnocchi recipe for an easy dinner. Refrigerated or dried gnocchi cooks in a luxurious and creamy tomato spinach sauce for a comforting vegetarian meal. Ready in just 25 minutes from start to finish!

Original recipe: forkinthekitchen.com

Yield:
4 servings
Prep:
10 min
Cook:
15 min
Total:
25 min
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One Pot Creamy Tomato Spinach Gnocchi

Ingredients

  1. 3 Tablespoons olive oil
  2. 1 large leek (white and light green parts halved and thinly sliced)
  3. ½ cup yellow onion (diced)
  4. 3-4 cloves garlic (minced)
  5. 1 dry pint cherry or grape tomatoes
  6. ¾ cup white wine or vegetable stock* (more stock if needed to thin sauce)
  7. 3 Tablespoons unsalted butter
  8. 16 ounces gnocchi (refrigerated or dried)
  9. ¼ cup grated parmesan cheese
  10. 2 cups baby spinach (a few handfuls)
  11. ¼ cup half-and-half (room temperature or lukewarm)
  12. Salt and pepper (to taste)

Instructions

  1. In a large skillet over medium heat, add olive oil. Once hot, add leek and onion and cook for about 3 minutes. Add a pinch of salt and remember to continue to add it in layers for flavor! Add garlic and cook for another 2-3 minutes until fragrant.
  2. Add cherry tomatoes; cook until they begin to blister, about 5 minutes, and then begin to smash them down gently with the back of your spoon. Let the juices cook about 1-2 minutes.
  3. Deglaze the pan with white wine or vegetable stock. Bring it back to a simmer and let it cook down for 1-2 minutes. Stir in the butter to melt.
  4. Add in the gnocchi, stir to coat in the sauce, and make sure they are in a single layer to cook evenly. Bring to a simmer and cover the pan (use foil or a baking sheet if you don't have a lid) and cook about 2 minutes longer than the package suggests. Since they won't be submerged in boiling water, they generally take a little longer to cook. I usually cook mine for about 4-5 minutes total (*see notes). Stir once or twice, and be sure to taste test, they will be soft and pillowy when done!
  5. A minute before the gnocchi is done, stir in parmesan cheese and half-and-half. Then, stir in the spinach until wilted. Add additional vegetable stock if needed for desired consistency.
  6. Serve immediately with additional parmesan and/or a garnish of fresh basil or chopped parsley as desired. Enjoy!!