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
Scale
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
