One Pot Creamy Tomato Spinach Gnocchi
User Reviews
5
One Pot Creamy Tomato Spinach Gnocchi
Description
The One Pot Creamy Tomato Spinach Gnocchi recipe features a base of sautéed leek, onion, and garlic that builds savory flavor before adding blistered cherry tomatoes gently smashed to release their juices. White wine or vegetable stock deglazes the pan, blending with butter to form a silky sauce. Gnocchi are cooked directly in this sauce, absorbing moisture and flavor, with baby spinach stirred in near the end to add freshness and color. Parmesan cheese and half-and-half are incorporated for a creamy texture and tangy note.
Texturally, the tender gnocchi sit in a smooth, slightly thickened sauce with bursts of roasted tomato and soft greens. The gentle simmering and covered cooking allow the gnocchi to cook through evenly without losing form. Salt and pepper are added in layers to deepen the seasoning.
This dish makes a satisfying vegetarian main or side, best served warm. It pairs well with simple proteins or a crisp side salad. The recipe advises on trimming and cleaning leeks properly and suggests using either fresh or dried gnocchi, noting that dried gnocchi may require additional liquid. Leftovers reheat gently on the stove with added stock to maintain sauce consistency, and vegetarian Parmesan options are recommended if needed.
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 tomatoes cherry or grape
- ¾ cup white wine more stock if needed to thin sauce, or vegetable stock
- 3 Tablespoons butter unsalted
- 16 ounces gnocchi refrigerated or dried
- ¼ cup Parmesan Cheese grated
- 2 cups baby spinach a few handfuls
- ¼ cup half-and-half room temperature or lukewarm
- salt to taste
- black 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!!
Notes
- Trim and slice leeks, then clean thoroughly in water to remove dirt and sand before cooking.
- Use fresh or dried gnocchi; dried varieties may absorb more liquid and might need additional stock or water to maintain sauce consistency.
- For reheating leftovers, warm gently on the stove with added vegetable stock to loosen the sauce and avoid drying out the gnocchi.
- Look for vegetarian-labeled Parmesan cheese if you require a vegetarian option.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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