One Pot Creamy Tomato Spinach Gnocchi
Recipe: https://recipestripper.com/recipes/be26b15d-1d05-4708-acf6-cd3eb7a18a0e
Original source: https://www.forkinthekitchen.com/one-pot-creamy-tomato-spinach-gnocchi/comment-page-1/
Recipe image: https://www.forkinthekitchen.com/wp-content/uploads/2019/04/190421.One_.Pan_.Gnocchi-1325-7.jpg

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!
Yield: 4
Prep time: PT10M
Cook time: PT15M
Total time: PT25M

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