Creamy Tomato Spinach Gnocchi

Of all the dishes in my weekly rotation, there are few that elicit the same level of pure, unadulterated joy as this Creamy Tomato Spinach Gnocchi. It began as a kitchen experiment on a Tuesday evening when I was craving something deeply comforting but didn’t have the energy for a complicated, multi-pot affair. I wanted restaurant-quality flavor with weeknight-level effort. The result was nothing short of a revelation. The moment my family took their first bite, the usual dinner-time chatter fell silent, replaced by appreciative murmurs. My husband, typically a man of few words when it comes to food, looked up from his bowl and declared it “the best thing I’ve made all year.” That’s high praise, and honestly, I had to agree.

What makes this recipe so magical is the symphony of textures and flavors that come together in one pan. You have the soft, pillowy gnocchi, which get a light pan-sear to give them a delicate, slightly crisp exterior before they bathe in the sauce. Then there’s the sauce itself—a velvety, luscious blend of bright, tangy tomatoes and rich, decadent cream. It’s perfectly balanced, clinging to every single dumpling. Wilted into this creamy tomato bliss is a generous amount of fresh spinach, adding a pop of vibrant color, a healthy dose of nutrients, and a subtle, earthy flavor that cuts through the richness beautifully. It’s a dish that feels incredibly indulgent and elegant, yet it comes together in under 30 minutes, making it my secret weapon for busy evenings, impromptu dinner guests, or simply when I need a culinary hug in a bowl. This isn’t just a recipe; it’s a feeling of warmth, comfort, and pure satisfaction.

Ingredients

For the Gnocchi and Sauce Base

• 1 tablespoon Olive Oil: Use a good quality extra virgin olive oil for a richer, more fruity flavor base when sautéing the aromatics.
• 1 small Yellow Onion, finely diced: This forms the sweet, aromatic foundation of the sauce. A yellow onion provides a balanced sweetness that doesn’t overpower the other ingredients.
• 4 cloves Garlic, minced: Freshly minced garlic is essential for a potent, fragrant punch. Don’t be shy with it; it’s a key flavor component that pairs beautifully with tomato and cream.
• 1 pound (16 oz) Shelf-Stable or Refrigerated Potato Gnocchi: These are the star of the show. Whether you choose the shelf-stable kind from the pasta aisle or the refrigerated version, these pillowy potato dumplings are perfect for soaking up the creamy sauce.

For the Creamy Tomato Sauce

• 1 (28-ounce) can Crushed Tomatoes: Crushed tomatoes provide the perfect consistency for this sauce—thicker than a purée but smoother than diced tomatoes, ensuring a velvety texture. San Marzano tomatoes are an excellent choice for their lower acidity and sweeter flavor profile.
• 1 cup Heavy Cream: This is the secret to the sauce’s luxurious, creamy texture and rich flavor. It balances the acidity of the tomatoes and creates a truly decadent mouthfeel.
• 1/2 cup Vegetable Broth: A splash of vegetable broth helps to thin the sauce to the perfect consistency while adding another layer of savory depth.
• 1 teaspoon Italian Seasoning: A pre-blended mix of dried herbs like oregano, basil, and thyme that adds instant Italian-inspired complexity.
• 1/2 teaspoon Red Pepper Flakes (optional): For a gentle warmth that cuts through the richness. Adjust the amount based on your preference for spice.
• Salt and Freshly Ground Black Pepper, to taste: Essential for seasoning and bringing all the flavors together. Be sure to taste and adjust at the end.

For the Finishing Touches

• 5 ounces Fresh Spinach: A large bag of fresh spinach will wilt down significantly, adding vibrant color, nutrients, and a fresh, earthy taste that complements the creamy sauce.
• 1/2 cup Grated Parmesan Cheese, plus more for serving: Use freshly grated Parmesan for the best melting quality and a sharp, nutty, salty flavor that completes the dish. Avoid pre-shredded cheese, which often contains anti-caking agents.
• Fresh Basil, for garnish (optional): A few fresh basil leaves torn over the top before serving adds a final touch of freshness and aroma.

Instructions

This recipe is designed for simplicity and efficiency, primarily using one pan to build layers of flavor for a spectacular result with minimal cleanup. For an even more restaurant-quality texture, an optional gnocchi-searing step is included.

Step 1: Sauté the Aromatics

Place a large, deep skillet or Dutch oven over medium heat. Add the tablespoon of olive oil. Once the oil is shimmering, add the finely diced yellow onion. Sauté for 4-5 minutes, stirring occasionally, until the onion has softened and become translucent. This initial step builds the sweet flavor base of your sauce. Add the minced garlic and the optional red pepper flakes and cook for another minute until fragrant. Be careful not to let the garlic burn, as it will become bitter.

Step 2: Build the Tomato Sauce Base

Pour the can of crushed tomatoes into the skillet with the onions and garlic. Stir everything together to combine. Bring the mixture to a gentle simmer, then add the Italian seasoning, a generous pinch of salt (about ½ teaspoon to start), and a few grinds of black pepper. Allow the sauce to simmer gently over medium-low heat for about 5 minutes. This short simmering time allows the flavors to meld and the raw taste of the canned tomatoes to cook off.

Step 3: Create the Creamy Sauce

Reduce the heat to low. Pour in the heavy cream and the vegetable broth, stirring continuously until the sauce is smooth and uniform in color—it should turn a beautiful, pale orange-pink. Let the sauce heat through gently for 2-3 minutes. Avoid bringing it to a rapid boil after adding the cream to prevent it from separating.

Step 4: Cook the Gnocchi

Now, add the uncooked gnocchi directly into the simmering sauce. Stir gently to ensure all the gnocchi are submerged. Increase the heat to medium-low, cover the skillet, and let the gnocchi cook in the sauce for 3-5 minutes, or according to the package directions. The gnocchi are done when they are tender and have plumped up. They will float to the surface as they cook. Cooking the gnocchi directly in the sauce allows them to absorb all the delicious flavors.

Optional (But Highly Recommended) Step: For a Crispy Gnocchi Texture

If you prefer your gnocchi with a slightly crispy, golden-brown exterior, follow this alternative method for Step 4. While the sauce is simmering (at the end of Step 2), cook the gnocchi in a separate pot of boiling salted water according to package directions (usually 2-3 minutes, or until they float). Drain them well. In a separate skillet, melt a tablespoon of butter or heat a tablespoon of olive oil over medium-high heat. Add the drained gnocchi in a single layer and pan-sear for 2-3 minutes per side, until golden and crispy. Then, proceed with making the creamy sauce (Step 3) in your main skillet. Add the crispy gnocchi to the finished sauce at the very end, just before adding the spinach.

Step 5: Wilt the Spinach and Add Cheese

Once the gnocchi are cooked through and tender, turn the heat down to low. Add the fresh spinach to the skillet in large handfuls. It will look like a mountain, but don’t worry. Gently stir it into the hot sauce. The spinach will wilt down completely in just 1-2 minutes from the residual heat. Once the spinach is wilted, remove the skillet from the heat. Sprinkle in the ½ cup of grated Parmesan cheese and stir until it has melted smoothly into the sauce, making it even creamier and more flavorful.

Step 6: Final Taste and Serve

Give the dish one final taste. Adjust the seasoning with more salt and black pepper if needed. You may want to add another pinch of red pepper flakes for more heat or a squeeze of lemon juice to brighten the flavors. Serve immediately in warm bowls, garnished with extra grated Parmesan cheese and fresh torn basil leaves.

Nutrition Facts

• Servings: 4
• Calories per Serving: Approximately 580 kcal

This is a rich and satisfying dish. Here is a brief look at its nutritional profile:

1. Carbohydrates (approx. 65g): Primarily from the potato gnocchi, providing a significant source of energy to fuel your body and mind.
2. Fat (approx. 30g): The majority comes from the heavy cream and olive oil, contributing to the dish’s rich flavor, creamy texture, and helping you feel full and satisfied.
3. Protein (approx. 15g): Sourced from the gnocchi and Parmesan cheese, protein is essential for muscle maintenance and repair.
4. Vitamin A (from spinach and tomatoes): A powerful antioxidant that supports vision, immune function, and skin health.
5. Calcium (from cream and Parmesan): Crucial for strong bones and teeth, as well as proper muscle and nerve function.

Preparation Time

This dish is a true weeknight champion. The total time from starting your prep to serving is approximately 25-30 minutes.

• Prep Time (5-7 minutes): This includes dicing the onion, mincing the garlic, and gathering all your ingredients.
• Cook Time (20-23 minutes): This covers everything from sautéing the aromatics to the final stir of Parmesan cheese. The one-pan method makes the cooking process streamlined and incredibly efficient.

How to Serve

This Creamy Tomato Spinach Gnocchi is a stunning meal on its own, but it can be elevated further with the right accompaniments and presentation. Here are some ideas:

• In a Bowl, with Garnishes:
  • Serve the gnocchi in wide, shallow bowls to show off the beautiful, creamy sauce.
  • Add a generous sprinkle of extra freshly grated Parmesan cheese on top.
  • Tear a few leaves of fresh basil for a pop of green color and a fresh, aromatic finish.
  • A final drizzle of high-quality extra virgin olive oil can add a touch of fruity richness.
  • A few turns of a black pepper mill right before serving adds a final, fragrant kick.
• With a Side of Bread:
  • The creamy tomato sauce is practically begging to be mopped up. Serve with slices of warm, crusty bread like a baguette or ciabatta.
  • Toasted garlic bread is a classic and delicious pairing that complements the flavors perfectly.
  • A soft, pillowy focaccia bread is also an excellent choice for dipping.
• With a Simple Salad:
  • To balance the richness of the gnocchi, pair it with a light, crisp side salad.
  • A simple arugula salad with shaved Parmesan, toasted pine nuts, and a zesty lemon vinaigrette provides a peppery, acidic contrast.
  • A classic Caesar salad or a simple mixed greens salad with a light balsamic dressing also works beautifully.
• Wine Pairings:
  • White Wine: A crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc will cut through the richness of the cream sauce.
  • Red Wine: If you prefer red, choose a light-bodied one with good acidity, such as a Chianti or a Barbera, which pairs wonderfully with tomato-based sauces.

Additional Tips

1. Make it Even Richer (or Lighter): This recipe is easily adaptable. For an even more decadent sauce, you can stir in a tablespoon of butter along with the Parmesan cheese at the end. For a slightly lighter version, you can substitute half of the heavy cream with half-and-half or whole milk, though the sauce won’t be quite as thick or rich.
2. Pump Up the Protein: To make this a more substantial meal, consider adding a protein source. Cooked, shredded chicken, sautéed shrimp, or even a can of rinsed cannellini beans can be stirred into the sauce along with the spinach. If using raw protein like chicken or shrimp, cook it in the skillet after the aromatics, remove it, and add it back in at the end.
3. Vary Your Vegetables: Spinach is fantastic, but don’t be afraid to experiment. Sautéed mushrooms, chopped sun-dried tomatoes (packed in oil, drained), roasted red peppers from a jar, or steamed green peas can all be wonderful additions. Add heartier vegetables like mushrooms with the onions to give them time to cook down.
4. Control the Creaminess and Thickness: If your sauce seems too thick, you can always thin it out with another splash of vegetable broth or even a bit of the starchy water you used to boil the gnocchi (if you cooked them separately). If your sauce is too thin, let it simmer for a few more minutes to reduce, or add an extra tablespoon or two of Parmesan cheese, which acts as a natural thickener.
5. Smart Storage and Reheating: Leftovers are fantastic! Store the gnocchi in an airtight container in the refrigerator for up to 3 days. The gnocchi will absorb more of the sauce as it sits. To reheat, it’s best to use a skillet on the stovetop over low heat. Add a splash of milk, cream, or broth to loosen the sauce and bring it back to its original creamy consistency. Microwaving can sometimes make the gnocchi rubbery, so the stovetop method is preferred.

FAQ Section

1. Can I use frozen spinach instead of fresh?
Yes, you absolutely can. Use about a 1/2 cup of frozen chopped spinach. The key is to thaw it completely and then squeeze out as much water as possible before adding it to the sauce. Place the thawed spinach in a clean kitchen towel or several layers of paper towels and wring it out forcefully. This prevents your sauce from becoming watery. Add the squeezed spinach at the same time you would add the fresh spinach.

2. How can I make this recipe dairy-free or vegan?
It’s very easy to adapt this recipe to be dairy-free and vegan.

• For the Cream: Substitute the heavy cream with a full-fat canned coconut cream or a homemade cashew cream for a similarly rich texture.
• For the Cheese: Use a high-quality store-bought vegan Parmesan alternative or replace it with 2-3 tablespoons of nutritional yeast for a cheesy, umami flavor.
• For the Fat: Ensure you are using olive oil and not butter in any step.
  With these swaps, you’ll have a delicious plant-based version.

3. Can I use homemade gnocchi for this recipe?
Yes, and it will be even more delicious! If you use fresh, homemade gnocchi, they typically cook much faster than store-bought varieties, often in just 1-2 minutes. You can either pan-sear them first for texture or cook them directly in the sauce. If cooking in the sauce, add them and watch for them to float to the surface, which indicates they are done. Be gentle when stirring to keep their delicate structure intact.

4. My sauce isn’t as flavorful as I’d like. What can I do to boost the flavor?
If your sauce is tasting a bit flat, there are several ways to boost its flavor. First, ensure you’ve seasoned it adequately with salt and pepper. A small squeeze of fresh lemon juice at the end can work wonders to brighten all the flavors without making it taste lemony. You could also add a teaspoon of tomato paste along with the garlic to deepen the tomato flavor, or a small pinch of sugar to balance the acidity of the tomatoes if they are particularly tart.

5. Can I make the sauce ahead of time?
Yes, this is a great time-saving strategy. You can prepare the entire sauce (through Step 3) and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat the sauce gently on the stovetop. While the sauce is heating, cook your gnocchi (either in boiling water or by pan-searing). Then, combine the hot gnocchi with the hot sauce, add the spinach and Parmesan, and serve. This turns the recipe into a 10-minute meal on a busy night.

Print