Description
A comforting and creamy one-pot meal, this Tomato Gnocchi with Spinach recipe is easy to make and packed with flavor. Pillowy potato gnocchi in a rich tomato sauce with spinach, topped with melted cheese – a satisfying vegetarian dish.
Ingredients
Scale
For the Tomato Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable or chicken broth
For the Gnocchi Dish:
- 1 package (16 oz) potato gnocchi
- 3 cups fresh baby spinach
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Prepare the Tomato Sauce: Heat olive oil in a large skillet. Sauté onion until softened. Add garlic, crushed tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Pour in broth and simmer.
- Cook the Gnocchi: Stir in gnocchi and cook until tender. Add spinach and cook until wilted. Reduce heat, add cream, Parmesan, and half of the mozzarella, stirring until creamy.
- Finish and Serve: Sprinkle remaining mozzarella on top, cover, and cook until melted. Garnish with basil and serve warm.
Notes
- For extra flavor, add cooked Italian sausage or rotisserie chicken.
- To make it lighter, use half-and-half instead of heavy cream and reduce the cheese slightly.
- Frozen gnocchi can be used but may require additional cooking time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 470
- Sugar: 8 g
- Sodium: 870 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 65 mg
