Let me tell you, this Creamy Tomato Spinach Gnocchi Skillet Recipe is one of those meals that feels like a big, warm hug on a plate. It’s creamy without being heavy, with bursts of fresh tomato and spinach that keep it light and satisfying. Whether it’s a busy weeknight or a lazy weekend dinner, this skillet recipe always hits the spot for me — quick to whip up, filling, and minimal cleanup!

I’ve found it’s especially great when you want something comforting but don’t want to slave away in the kitchen. The gnocchi cooks right in the sauce, soaking up all those fantastic flavors, making each bite pillowy and luscious. Trust me, once you try this Creamy Tomato Spinach Gnocchi Skillet Recipe, you’ll keep coming back to it time and again.

Ingredients You’ll Need

Each ingredient in this recipe plays a key role in building layers of flavor and texture, creating a balanced sauce that clings perfectly to the gnocchi. I like to keep things simple but fresh, and the combination of leeks, tomatoes, spinach, and cheese really elevates the dish.

Leek: The white and light green parts add a sweet, mild onion flavor that works better than regular onions here. Make sure to slice them thin for even cooking.
Yellow onion: Adds depth and a bit of sharpness to balance the sweetness from the leeks and tomatoes.
Garlic: Minced fresh garlic brings that aromatic punch that makes the sauce irresistible.
Cherry or grape tomatoes: These burst with sweetness and soften into a lovely, juicy base for the sauce.
Baby spinach: Adds freshness and a pop of color — it wilts gently into the warm sauce.
Unsalted butter: For that rich, silky texture and subtle creaminess without overpowering flavors.
Grated Parmesan cheese: Melts into the sauce to add a salty, nutty richness. Freshly grated is best!
Half-and-half: Gives the sauce a creamy consistency without making it too heavy or thick.
Olive oil: Use good quality for sautéing the veggies — it adds a fruitiness that pairs beautifully here.
White wine or vegetable stock: White wine adds brightness and acidity, but vegetable stock is a perfect swap if you prefer no alcohol.
Gnocchi (refrigerated or dried): The soft, pillowy dumplings are the star — I prefer refrigerated for quicker cooking, but dried works well too.
Salt and pepper: Essential for seasoning — adjust throughout cooking for the best flavor balance.

Variations

One of the best parts about this Creamy Tomato Spinach Gnocchi Skillet Recipe is how easy it is to make your own. I often tweak it based on what I have in the fridge or to suit different dietary needs. Feel free to get creative—you really can’t go wrong with these flavors!

Variation: Swap out spinach for kale or arugula if you like a bit of a peppery bite. I’ve done this and loved the extra texture.
Dairy-free option: Use coconut cream instead of half-and-half and nutritional yeast in place of Parmesan for a vegan-friendly version that’s still creamy.
Make it spicy: Add a pinch of red pepper flakes when cooking the garlic for a subtle heat that livens up the dish beautifully.
Protein boost: Toss in cooked chicken, Italian sausage, or chickpeas to turn this into a more filling meal. I often add shredded rotisserie chicken when I want some extra protein.

How to Make Creamy Tomato Spinach Gnocchi Skillet Recipe

Step 1: Sauté your aromatics to start the flavor foundation

Heat the olive oil over medium heat in a large skillet. Toss in the sliced leek and diced onion, cooking gently for about 3 minutes. Season lightly with salt here—it helps draw out moisture and deepen the flavors. Next, add the minced garlic and cook for another 2-3 minutes until it’s fragrant but not browned, stirring often to prevent burning. This mix is the heart of your sauce, so don’t rush this step.

Step 2: Add and soften the tomatoes

Next, toss the cherry tomatoes into the skillet. Let them cook undisturbed for a few minutes until their skins start to blister and they soften up nicely. Then, use the back of your spoon to gently smash some of the tomatoes, releasing their delicious juices. This helps create a naturally thick and rich sauce base—cook for an additional 1-2 minutes, stirring gently to combine.

Step 3: Deglaze with white wine or stock and melt in the butter

Pour in the white wine or vegetable stock, scraping the bottom of the skillet to lift all those yummy browned bits. Bring the mixture to a simmer and let it reduce slightly for a minute or two. This step adds complexity and depth. Now stir in the butter so it melts smoothly into the sauce, giving it that luscious creaminess.

Step 4: Cook the gnocchi gently in the sauce

Add the gnocchi, stirring to coat each piece in the sauce. Spread them evenly in the pan so they cook uniformly. Cover the skillet with a lid or foil and let the gnocchi simmer for about 4-5 minutes—a bit longer than package instructions since they’re cooking in sauce, not boiling water. Stir occasionally to prevent sticking and keep an eye on the texture. When they’re soft and pillowy, you’re ready for the next step.

Step 5: Make it creamy and add the spinach

Just before the gnocchi is done, stir in the grated Parmesan and half-and-half. This will turn your sauce creamy and velvety without weighing it down. Then fold in the baby spinach, stirring gently until it wilts but retains its bright color. If your sauce needs loosening, add a splash more vegetable stock until it reaches your desired consistency—thin enough to coat but still rich and smooth.

How to Serve Creamy Tomato Spinach Gnocchi Skillet Recipe

The image shows a white marbled surface with seven groups of ingredients arranged neatly: on the left is a long halved pale green fennel bulb, below it a small cluster of bright red cherry tomatoes on vine, and nearby a small clear bowl filled with coarse white salt. In the center, there is a medium white bowl filled with pale yellow cubes of butter and just right of it, a small white bowl of bright green fresh spinach leaves. Above the spinach are two whole bulbs of white garlic with papery skins, next to a small clear bowl of golden cooking oil. Lower right corner features a larger white bowl filled with plain white gnocchi, and near the middle is a very small white dish holding mixed black, white, and pink peppercorns. All items look fresh and clean, photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping mine with an extra sprinkle of Parmesan and some fresh herbs like chopped basil or parsley—they add such a lovely fresh aroma and a burst of vibrant flavor that elevates the whole dish. A few cracked black peppercorns on top don’t hurt either!

Side Dishes

This skillet recipe shines on its own but pairs wonderfully with a crisp green salad or crusty garlic bread for mopping up every last bit of sauce. For a heartier meal, I sometimes serve roasted vegetables alongside.

Creative Ways to Present

For special occasions, I like to serve this in pretty shallow bowls with edible flowers or extra fresh basil leaves to make it feel elegant and inviting. A drizzle of good olive oil or a small dollop of ricotta on top adds a luxurious touch that guests adore.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I always make sure it cools a bit before sealing it tight to preserve that creamy texture. When you reheat, the sauce might thicken—just add a splash of milk or stock to loosen it up.

Freezing

I’ve frozen this Creamy Tomato Spinach Gnocchi Skillet Recipe a couple of times with good results. Freeze it in portion-sized containers and thaw overnight in the fridge before reheating. The texture of gnocchi stays fairly good if you avoid overcooking it after thawing.

Reheating

I reheat leftovers gently on the stovetop over low heat, stirring often, adding a little splash of vegetable stock or half-and-half if it seems too thick. You can also microwave it covered in short bursts, stirring in between to heat evenly without drying out.

FAQs

Can I use frozen spinach instead of fresh in this Creamy Tomato Spinach Gnocchi Skillet Recipe?

Yes, you can substitute frozen spinach! Just thaw and drain it well to avoid watery sauce. Add it in the last few minutes of cooking so it warms through and blends nicely with the creamy sauce.
Is it better to use fresh or dried gnocchi for this recipe?

Both work, but refrigerated gnocchi usually cooks faster and has a softer texture. If using dried, just add a few extra minutes and check for softness before proceeding to add the cream and spinach.
Can I make this Creamy Tomato Spinach Gnocchi Skillet Recipe vegan-friendly?

Absolutely! Swap the butter for olive oil or vegan butter, use a plant-based cream like coconut cream or cashew cream, and replace Parmesan with nutritional yeast. The flavors will still be delicious and the sauce creamy.
What can I use instead of white wine in this recipe?

If you prefer to avoid alcohol, vegetable stock is a perfect substitute. It maintains the liquid needed to deglaze and adds a savory depth of flavor without changing the character of the sauce.
How can I thicken the sauce if it’s too runny?

Simply let the sauce simmer a bit longer uncovered to reduce excess liquid. You can also stir in a small amount of finely grated Parmesan cheese to help thicken and enrich the sauce.

Final Thoughts

This Creamy Tomato Spinach Gnocchi Skillet Recipe has become a total favorite in my kitchen, especially on nights when I want something comforting but fuss-free. The way the gnocchi soaks up all those rich, vibrant flavors is just magic. I’m excited for you to try it and make it your own—once you do, I bet it’ll become your go-to too!