If you’re craving something comforting yet fresh, I’ve got just the thing for you: a Creamy Spinach Gnocchi Skillet Recipe that’s so simple yet tastes like a dream. I absolutely love how this dish combines the pillowy softness of gnocchi with a luscious tomato and spinach cream sauce—all cooked in one pan! Whether you’re cooking for family or just treating yourself, you’re going to want to stick around because this recipe is fan-freaking-tastic and totally doable even on a busy weeknight.
Why You’ll Love This Recipe
- One-Pot Wonder: It all comes together in a single skillet, making cleanup a breeze.
- Creamy & Comforting: The half-and-half and butter create a sauce that’s rich without being heavy.
- Perfectly Balanced Flavors: Fresh spinach and blistered tomatoes add brightness that cuts through the creaminess.
- Fast & Friendly: Ready in about 25 minutes, it’s ideal for busy nights or last-minute guests.
Ingredients You’ll Need
Grab these simple ingredients, many of which you might already have at home. I love how the leek and yellow onion add a subtle sweetness, balancing perfectly with juicy cherry tomatoes. And the half-and-half keeps the sauce creamy but light—no heavy cream needed here.
- Olive oil: Use good quality—it really impacts the flavor when sautéing the veggies.
- Leek: Only the white and light green parts are best here for tenderness and sweetness.
- Yellow onion: Adds a classic, savory base for the sauce.
- Garlic cloves: Minced fresh garlic ramps up the aroma and depth of flavor.
- Cherry or grape tomatoes: Using fresh, ripe ones makes a big difference.
- White wine or vegetable stock: I usually choose white wine for a touch of elegance, but stock works beautifully too.
- Unsalted butter: Brings creaminess and richness to your sauce.
- Gnocchi: You can use refrigerated or dried—just adjust cooking time as noted.
- Grated Parmesan cheese: Essential for that salty, nutty finish.
- Baby spinach: Adds freshness and a pop of vibrant green color.
- Half-and-half: To create the silky texture without weighing down the dish.
- Salt and pepper: For seasoning—essential to build layers of flavor.
Variations
I love that this Creamy Spinach Gnocchi Skillet Recipe is super adaptable. Over time, I’ve tried a few tweaks depending on what’s in the fridge or what vibe I’m going for—I encourage you to make this recipe your own!
- Protein boost: Adding cooked Italian sausage or shredded rotisserie chicken turns this into a satisfying, hearty meal.
- Dairy-free version: Swap butter for olive oil, use coconut cream instead of half-and-half, and nutritional yeast in place of Parmesan—still tasty, I promise!
- Seasonal greens: If spinach isn’t your favorite or isn’t in season, kale or Swiss chard work wonderfully—just wilt them a bit longer.
- Spicy kick: A pinch of crushed red pepper flakes during the garlic sauté adds a subtle heat that my family goes crazy for.
How to Make Creamy Spinach Gnocchi Skillet Recipe
Step 1: Sauté Your Aromatics
Start by heating your olive oil in a large skillet over medium heat—you want it shimmering but not smoking. Toss in the sliced leek and diced onion with a pinch of salt; this helps draw out their natural sweetness. Cook for about 3 minutes until they start to soften, then add your minced garlic and continue cooking for another 2-3 minutes until fragrant. This step builds the flavor foundation for your sauce—take your time here for the best results.
Step 2: Blister and Smash Your Tomatoes
Next, add your cherry or grape tomatoes to the pan. As they cook, let them blister and burst naturally—this usually takes around 5 minutes. Then gently smash them with the back of your spoon to release their juices and create a rustic, chunky sauce base. Let those juices simmer for an additional minute or two. I discovered this trick because it brings out so much more flavor than just cutting them beforehand.
Step 3: Deglaze and Enrich the Sauce
Pour in the white wine or vegetable stock to deglaze the pan, scraping up any tasty bits stuck to the bottom. Bring it to a gentle simmer and let it cook down for about 1-2 minutes. Then stir in the butter until it melts completely, enriching the sauce with silky smoothness. This part always makes me feel like I’m in a cozy Italian trattoria.
Step 4: Cook the Gnocchi Right in the Sauce
Add your gnocchi directly to the pan, stirring gently to coat them with the sauce. Make sure the gnocchi are in a single layer, so they cook evenly. Cover the skillet—if you don’t have a lid, foil or a flat baking sheet works perfectly. Since you’re cooking gnocchi in a skillet rather than boiling them, they’ll take a couple of minutes longer than the package suggests, usually 4–5 minutes total. Give them a stir once or twice and taste test to catch them at their soft, pillowy best.
Step 5: Finish with Cheese, Spinach & Cream
A minute before the gnocchi is tender, stir in the grated Parmesan cheese and half-and-half. This brightens and thickens the sauce beautifully. Then fold in the baby spinach until it just wilts—this keeps it fresh and vibrant. If the sauce feels too thick, add a splash of vegetable stock to loosen it up to your liking.
Step 6: Serve Immediately and Enjoy!
Serve this creamy delight straight from the skillet with extra Parmesan sprinkled on top. A few fresh basil leaves or chopped parsley add a lovely pop of color and freshness. Trust me, this dish tastes best warm and right away, so gather your loved ones and dig in!
Pro Tips for Making Creamy Spinach Gnocchi Skillet Recipe
- Use Fresh, Quality Ingredients: The flavor difference with fresh garlic, ripe tomatoes, and fresh spinach is massive—worth the extra effort to find.
- Don’t Rush the Gnocchi: Since you’re cooking gnocchi in a skillet, give them a couple of extra minutes covered—they need that gentle steam to get perfectly tender.
- Layer Salt in Every Step: Salting as you cook builds deep, rounded flavor instead of a single salty hit at the end.
- Adjust Sauce Consistency Carefully: Add liquid slowly—either stock or half-and-half—to get the creaminess you love without making it too runny.
How to Serve Creamy Spinach Gnocchi Skillet Recipe
Garnishes
I love topping mine with a generous sprinkle of freshly grated Parmesan, some torn fresh basil leaves, and a light drizzle of extra virgin olive oil. A few twists of freshly cracked black pepper really bring everything to life. These simple garnishes make the dish feel extra special and vibrant.
Side Dishes
This skillet meal stands beautifully on its own but pairs wonderfully with a crisp green salad or roasted veggies like asparagus or Brussels sprouts. Garlic bread or a warm baguette is also a favorite around my table—it’s perfect for mopping up every last bit of that creamy sauce!
Creative Ways to Present
For a dinner party, I like to serve this creamy gnocchi straight in little cast-iron skillets right at the table—it’s cozy and inviting. You can also layer it in shallow bowls topped with microgreens and edible flowers for a fresh, elegant touch. It’s always a hit and makes guests feel like they’re getting something extra special.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The gnocchi absorbs some of the sauce as it sits, so when you reheat, you might need to add a splash of half-and-half or stock to loosen it back up and keep it creamy.
Freezing
This recipe freezes okay, but the texture of gnocchi can change slightly after thawing. I recommend freezing the leftovers in portioned containers and enjoying within 1-2 months. To preserve the best texture, thaw overnight in the fridge before reheating gently on the stove with a little added liquid.
Reheating
Reheat the skillet gently over medium-low heat, stirring often to prevent sticking and to re-incorporate the sauce. If it looks dry, add a splash of half-and-half, stock, or water to bring back that creamy texture. Microwaving works in a pinch, but you might lose a bit of the silky sauce quality.
FAQs
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Can I use frozen spinach in this Creamy Spinach Gnocchi Skillet Recipe?
Yes, you can! Just make sure to thaw it completely and squeeze out as much excess water as possible before adding, so your sauce doesn’t get too watery. Add it a little earlier in the cooking process so it’s fully warmed through and incorporated.
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Do I have to use white wine for deglazing?
Not at all! White wine adds a nice depth, but vegetable stock is a great non-alcoholic alternative that works perfectly for deglazing and creating a flavorful sauce.
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How do I know when the gnocchi is cooked through?
The gnocchi should be tender and pillowy—almost melting in your mouth. Since we’re cooking it in a skillet rather than boiling, it usually takes a bit longer than package instructions, around 4-5 minutes. Taste testing is your best bet here!
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Can I make this recipe vegan?
Absolutely! Swap the butter for olive oil, use a plant-based cream alternative, and replace Parmesan with nutritional yeast or vegan cheese. The flavors are still fabulous!
Final Thoughts
This Creamy Spinach Gnocchi Skillet Recipe is one of those meals I keep returning to when I want something quick, comforting, and delicious without any fuss. I love how approachable it is—you don’t need fancy skills to nail it, and yet the flavors feel like they came from a fancy kitchen. If you want a weeknight meal that feels indulgent but is surprisingly wholesome, I truly recommend giving this recipe a try. Trust me, you’ll be making it again and again just like I do!
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Creamy Spinach Gnocchi Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This One Pot Creamy Tomato Spinach Gnocchi is a comforting, flavorful dish combining pillowy gnocchi with blistered cherry tomatoes, sautéed leeks, tender spinach, and a luscious creamy sauce. It’s a quick and easy skillet meal perfect for weeknights, delivering rich, delicious flavors with minimal cleanup.
Ingredients
Vegetables and Aromatics
- 1 large leek (40 g), white and light green parts halved and thinly sliced
- ½ cup (64 g) yellow onion, diced
- 3-4 cloves garlic, minced
- 1 dry pint cherry or grape tomatoes
- 2 cups baby spinach
Liquids and Dairy
- 3 Tablespoons olive oil
- ¾ cup white wine or vegetable stock (plus more stock if needed to thin sauce)
- 3 Tablespoons unsalted butter
- ¼ cup half-and-half, room temperature or lukewarm
- ¼ cup (26 g) grated parmesan cheese
Main Ingredient
- 16 ounces (453 g) gnocchi, refrigerated or dried
Seasonings
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: In a large skillet over medium heat, heat olive oil. Once hot, add the leeks and diced onion with a pinch of salt, cooking for about 3 minutes until softened. Add minced garlic and continue to cook for 2-3 minutes more until fragrant and translucent.
- Cook Tomatoes: Add the cherry or grape tomatoes to the skillet and cook until the tomatoes begin to blister and burst, about 5 minutes. Gently smash them with the back of a spoon to release their juices, and cook for another 1-2 minutes to concentrate the flavors.
- Deglaze and Add Butter: Pour in the white wine or vegetable stock to deglaze the pan, scraping up any browned bits. Bring the mixture to a simmer and cook for 1-2 minutes until slightly reduced. Stir in the unsalted butter until melted, creating a rich sauce base.
- Cook Gnocchi: Add the gnocchi to the skillet, stirring to coat them evenly with the sauce. Arrange them in a single layer for even cooking. Cover the skillet with a lid, foil, or baking sheet and simmer for about 4-5 minutes (roughly 2 minutes longer than package directions), stirring once or twice until gnocchi are tender and pillowy.
- Add Cheese, Cream, and Spinach: About a minute before the gnocchi is done, stir in the grated parmesan cheese and half-and-half. Then add the baby spinach and stir until wilted. If needed, add more vegetable stock to adjust the sauce to your preferred consistency.
- Serve: Serve the creamy tomato spinach gnocchi immediately. Garnish with additional parmesan cheese and fresh basil or chopped parsley if desired. Enjoy this comforting, one-pot meal hot from the skillet!
Notes
- Use vegetable stock instead of white wine if you prefer a non-alcoholic version or a milder flavor.
- Cooking gnocchi in the sauce requires a little more time than boiling; ensure softness by testing before serving.
- Add extra vegetable stock to thin the sauce according to your taste preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave.
- Fresh basil or parsley garnish adds a bright herbal note but is optional.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 25 mg
