Weeknight • Pasta
Creamy Tomato and Spinach Gnocchi
This comforting gnocchi dish features a rich tomato cream sauce and wilted spinach.
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
- Level
- Weeknight
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Picture this: tender, pillowy gnocchi swimming in a luscious, creamy tomato sauce, with pops of vibrant spinach throughout. This dish is pure comfort in a bowl and comes together faster than you'd think, making it a perfect weeknight treat.
Ingredients
Yield: 4 servings
Main
- 1 tbsp olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- 1 lb potato gnocchi (shelf-stable or frozen)
- 5 oz fresh spinach
- 1/4 cup grated Parmesan cheese, plus more for serving
Preparation
Step 1
Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook for 5-7 minutes until softened and translucent.
Step 2
Add minced garlic and cook for 1 minute more until fragrant. Stir in the crushed tomatoes and dried oregano. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes, allowing the flavors to meld.
Step 3
While the sauce simmers, cook the gnocchi according to package directions. Gnocchi typically float to the top when done, which only takes a few minutes. Drain well.
Step 4
Stir the heavy cream into the tomato sauce. Season with salt and black pepper to taste. Add the fresh spinach and cook until just wilted, about 2-3 minutes.
Step 5
Add the cooked gnocchi and Parmesan cheese to the sauce. Toss gently to coat everything evenly. Serve immediately with extra Parmesan.
Tips
- For a richer sauce, use fire-roasted crushed tomatoes.
- A pinch of sugar can help balance the acidity of the tomatoes.
- This dish is also great with some cooked Italian sausage or chicken added in.
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