Get the Recipe One Pot Creamy Tomato Spinach Gnocchi
User Reviews
5.0
306 reviews
Excellent
Get the Recipe One Pot Creamy Tomato Spinach Gnocchi
Report
You'll love this One-Pot Creamy Gnocchi recipe for an easy dinner. Refrigerated or dried gnocchi cooks in a luxurious and creamy tomato spinach sauce for a comforting vegetarian meal. Ready in just 25 minutes from start to finish!
Share:
Ingredients
- 3 Tablespoons olive oil
- 1 large leek white and light green parts halved and thinly sliced
- ½ cup yellow onion diced
- 3-4 cloves garlic minced
- 1 dry pint Cherry or grape tomatoes
- ¾ cup white wine or vegetable stock* more stock if needed to thin sauce
- 3 Tablespoons unsalted butter
- 16 ounces gnocchi refrigerated or dried
- ¼ cup grated Parmesan cheese
- 2 cups baby spinach a few handfuls
- ¼ cup half-and-half room temperature or lukewarm
- salt and pepper to taste
Instructions
- In a large skillet over medium heat, add olive oil. Once hot, add leek and onion and cook for about 3 minutes. Add a pinch of salt and remember to continue to add it in layers for flavor! Add garlic and cook for another 2-3 minutes until fragrant.
- Add cherry tomatoes; cook until they begin to blister, about 5 minutes, and then begin to smash them down gently with the back of your spoon. Let the juices cook about 1-2 minutes.
- Deglaze the pan with white wine or vegetable stock. Bring it back to a simmer and let it cook down for 1-2 minutes. Stir in the butter to melt.
- Add in the gnocchi, stir to coat in the sauce, and make sure they are in a single layer to cook evenly. Bring to a simmer and cover the pan (use foil or a baking sheet if you don't have a lid) and cook about 2 minutes longer than the package suggests. Since they won't be submerged in boiling water, they generally take a little longer to cook. I usually cook mine for about 4-5 minutes total (*see notes). Stir once or twice, and be sure to taste test, they will be soft and pillowy when done!
- A minute before the gnocchi is done, stir in parmesan cheese and half-and-half. Then, stir in the spinach until wilted. Add additional vegetable stock if needed for desired consistency.
- Serve immediately with additional parmesan and/or a garnish of fresh basil or chopped parsley as desired. Enjoy!!
Equipments used:
Notes
- To cut the leeks: trim off the root end and top stems (where the white turns dark green). Cut lengthwise and lay on the flat side. Cut into 1/2-inch half circles. Clean properly by placing cut pieces in a bowl of water and swish around to remove any dirt and sand. Drain and rinse.
- Serving Size: Makes 2 large portions or 4 smaller portions that are perfect if served with a side or other protein.
- Gnocchi: use either fresh/refrigerated gnocchi from the fresh pasta section of the grocery store, or shelf-stable, dried gnocchi, found in the pasta aisle. Note the cook time of your package. Dried gnocchi will usually soak up more of the liquid, so you may need to add more.
- The Liquid: If your gnocchi absorbs more of the liquid (dried gnocchi tends to), or you'd like it saucier, add water or vegetable stock in 1/4 cup increments at the end until the desired consistency is reached.
- Reheating: I recommend doing so slowly on the stove over medium heat, adding more vegetable broth (or water in a pinch) as needed to thin it out. If you must reheat it in the microwave, do so at half-power or in intervals. In my experience, reheating in the microwave for too long on high power results in some of the gnocchi getting hard. See post for freezing recommendations.
- *Look for cheese specifically labeled vegetarian, if needed. Both BelGioioso and Whole Foods 365 have vegetarian parmesan.
Nutrition Information
Show Details
Serving
1serving (of 4)
Calories
434kcal
(22%)
Carbohydrates
50g
(17%)
Protein
9g
(18%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.3g
Cholesterol
33mg
(11%)
Sodium
704mg
(29%)
Potassium
331mg
(9%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
2403IU
(48%)
Vitamin C
24mg
(27%)
Calcium
135mg
(14%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1serving (of 4) | |
| Calories | 434kcal | 22% |
| Carbohydrates | 50g | 17% |
| Protein | 9g | 18% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 33mg | 11% |
| Sodium | 704mg | 29% |
| Potassium | 331mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 2403IU | 48% |
| Vitamin C | 24mg | 27% |
| Calcium | 135mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
306 reviews
Excellent
Other Recipes
You'll Also Love
Simple Pesto Alfredo Gnocchi with Salmon (One-Pan Recipe)
Italian, American, International
5.0
(3 reviews)
Get the Recipe 25-Minute One-Pan Orecchiette Pasta with Broccolini and Sun-Dried Tomatoes
Italian
5.0
(27 reviews)
