Creamy Gnocchi with Tomatoes and Spinach looks fancy, but it couldn’t be more simple! You’ll have this delicious Italian dish with tender gnocchi and a rich sauce on the table in less than 30 minutes.
I love a good Italian pasta dish, especially one that I can get on the table quickly.
Creamy gnocchi with tomatoes and spinach looks extra fancy, but you’ll be surprised at how easy it is to throw together!
This recipe works because it:
- Is an easy way to get kids to eat their vegetables. The tomatoes and spinach cook down so they’re barely noticable.
- Requires very little cooking. Since the gnocchi is already cooked, you just have to simmer the sauce and add the vegetables.
- Makes a lot. This recipe is perfect for a large family or one who wants leftovers.
- Tastes amazing! The fresh tomatoes and spinach complement the tender gnocchi and creamy sauce for a delicious bite every time.
This recipe was adapted from The Forked Spoon.
HEAT 1 tablespoon of olive oil in a large skillet over medium-low heat and cook 4 cloves of minced garlic for 1 minute, stirring continuously.
ADD 1 cup of cherry or grape tomatoes to the skillet and stir to combine. Sprinkle the tomatoes with 1/2 teaspoon of crushed red pepper flakes, salt, and pepper to taste, and cook until tomatoes start to burst (about 4 minutes).
ADD 2 (16 ounce) packages of gnocchi to the tomatoes and use a large wooden spoon to gently break apart any gnocchi that may be stuck together.
ADD 2 cups of chicken broth and 1/2 cup of half-and-half to the skillet. Mix well to combine. Cook on medium-low until gnocchi is warmed through and sauce is simmering, about 5 minutes.
ONCE the gnocchi is warm, add 4 handfuls (about 4 heaping cups) of spinach and stir until the spinach has wilted.
REMOVE the skillet from heat and sprinkle with 1/2 cup shredded parmesan cheese and salt and pepper, to taste.
Recipe Tips and Substitutions
Gnocchi is firm enough to cook with, but they aren’t quite like pasta, so you’ll want to be gentle with them when you’re breaking them apart and stirring the dish.
Feel free to adjust the amount of tomatoes or spinach in the dish. I usually will add more or less depending on how the dish is looking, so the exact measurements are more of a starting point.
If you’re all out of certain ingredients, try one of these substitutes:
More Like This
Looking for more delicious Italian pasta dishes? You’ll love these!
- Healthy Greek Yogurt Alfredo
- Spaghetti with Olive Oil and Garlic
- Authentic Spaghetti and Meatballs
- Cheesy Chicken and Linguine
- Creamy Pasta Bake
- Pesto Tortellini with Vegetables
It depends on the recipe you’re putting the gnocchi in.
If you’re going to add it to a soup or fry it to serve with dip, that would be considered a side dish.
If you add it to a pasta dish with meat, veggies, and a rich sauce, you can serve it as a main dish.
I consider gnocchi to be in the pasta family, so we often eat it as a main dish.
If you treat gnocchi like a pasta, you can serve any traditional Italian sides with it like salads and breads.
These ideas for what to serve with lasagna can help you brainstorm some good sides to go with gnocchi.
Gnocchi is a soft potato dumpling that has a semi-firm texture but is easy enough to chew. It’s in between mashed potatoes and pasta in terms of firmness
It has a creamy, smooth taste to it and is delicious in this recipe!
I hope your family loves this creamy gnocchi recipe! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
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Creamy Gnocchi With Tomatoes and Spinach
- 1 Tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup cherry or grape tomatoes
- ½ teaspoon crushed red pepper flakes
- Salt and pepper, to taste
- 32 ounces gnocchi
- 2 cups chicken broth
- ½ cup half-and-half
- 4 cups spinach, about 4 handfuls
- ½ cup shredded parmesan cheese
- Heat olive oil in a large skillet over medium-low heat and cook minced garlic for 1 minute, stirring continuously.
- Add tomatoes to the skillet and stir to combine. Sprinkle the tomatoes with crushed red pepper flakes, salt, and pepper, and cook until tomatoes start to burst (about 4 minutes).
- Add gnocchi to the tomatoes and use a large wooden spoon to gently break apart any gnocchi that may be stuck together.
- Add chicken broth and half-and-half to the skillet. Mix well to combine. Cook on medium-low until gnocchi is warmed through and sauce is simmering, about 5 minutes.
- Once the gnocchi is warm, add spinach and stir until the spinach has wilted.
- Remove the skillet from heat and sprinkle with parmesan cheese and salt and pepper, to taste.