Creamy Tomato Spinach Gnocchi
Pillowy gnocchi simmer in a creamy tomato sauce with spinach and Parmesan for a cozy skillet dinner.
Prep: 8 · Cook: 22 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.9/5 (267 reviews)
INSPIRED BY
An original one-skillet pasta built for pantry gnocchi, canned tomatoes, and a handful of greens.
Story
I love a skillet that looks like it worked harder than it did. The gnocchi cooks right in the tomato cream sauce, which means the starch helps make everything velvety. Spinach brings a little green relief, and Parmesan makes the last spoonful worth chasing. This is the dinner I want when the couch is calling but I still want a real plate.
By Casey
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1/2 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1 can (14 oz) crushed tomatoes
- 1/2 cup low-sodium vegetable broth
- 1/2 cup heavy cream
- 1 lb shelf-stable potato gnocchi
- 3 cups baby spinach
- 1/2 cup grated Parmesan
- 1/2 tsp kosher salt
Instructions
- Warm the olive oil in a large deep skillet over medium heat and cook the onion for 3 minutes until softened.
- Add the garlic, Italian seasoning, and red pepper flakes, stirring for 30 seconds until fragrant.
- Pour in the crushed tomatoes, broth, cream, and salt, then bring the sauce to a gentle simmer.
- Stir in the gnocchi, cover, and simmer for 8 to 10 minutes, stirring once, until tender.
- Fold in the spinach by the handful until wilted and the sauce is thick enough to coat a spoon.
- Stir in half the Parmesan, scatter the rest over the skillet, and serve hot.
Chef Tips
- Use shelf-stable gnocchi for the quickest cook time and the fewest dishes.
- Keep the sauce at a gentle simmer so the cream stays smooth.
- A splash of broth loosens leftovers without washing out the tomato flavor.
- Add cooked Italian sausage or shredded chicken if you want extra protein.
Cook's Notes
- Stir once halfway through the gnocchi simmer.
- Add spinach at the end for a bright color.
- Loosen leftovers with broth, not water.