One-Pan Creamy Tomato Spinach Gnocchi
Tender potato gnocchi cooked directly in a creamy tomato sauce with baby spinach and Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small shallot, finely diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (14.5 ounces / 411 g) crushed tomatoes
- 1 cup (240 ml) low-sodium vegetable broth, plus more if needed
- 1 package (17.6 ounces / 500 g) shelf-stable potato gnocchi
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 cup (120 ml) heavy cream
- 4 packed cups (120 g) baby spinach
- 1/2 cup (45 g) finely grated Parmesan, plus more for serving
- Fresh basil, for serving
Instructions
- Soften the aromatics: Heat the olive oil in a wide skillet over medium heat. Add the shallot and cook for 3 minutes, until softened. Stir in the garlic and cook for 30 seconds.
- Cook the tomato paste: Add the tomato paste and cook, stirring, for 1 to 2 minutes, until it darkens slightly and begins to stick to the pan.
- Build the sauce: Stir in the crushed tomatoes, vegetable broth, Italian seasoning, red pepper flakes, salt, and black pepper. Scrape up any browned tomato paste from the pan.
- Cook the gnocchi: Add the uncooked gnocchi and bring the sauce to a gentle simmer. Cover and cook for 5 minutes. Uncover and cook for 5 to 7 minutes more, stirring every minute or two, until the gnocchi is tender and the sauce has thickened.
- Add cream and spinach: Reduce the heat to low and stir in the heavy cream. Add the spinach in batches and cook for 1 to 2 minutes, just until wilted. If the sauce is too thick, add vegetable broth one tablespoon at a time.
- Finish: Remove the skillet from the heat and stir in the Parmesan until smooth. Taste and adjust the seasoning. Rest for 2 minutes, then serve with fresh basil and extra Parmesan.
Notes
Refrigerated gnocchi may cook more quickly. Keep the sauce at a gentle simmer and add the Parmesan after removing the skillet from the heat for the smoothest texture.