5 from 306 votes
One Pot Creamy Tomato Spinach Gnocchi
This One Pot Creamy Tomato Spinach Gnocchi combines blistered cherry tomatoes, sautéed leeks, and spinach in a rich, butter and white wine sauce. The pan-cooked gnocchi absorb the sauce flavors while developing a tender texture with a slightly longer cooking time than usual. The addition of Parmesan and half-and-half enriches the sauce, creating a creamy finish that complements the delicate gnocchi and vibrant vegetables.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
servings
Calories:
434 kcal
Course:
Dinner
Cuisine:
Italian
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!!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 434
% 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.