Creamy Tomato Spinach Gnocchi Skillet Recipe
This Creamy Tomato Spinach Gnocchi Skillet is a comforting one-pot dish featuring tender gnocchi simmered in a luscious tomato and spinach sauce. The recipe combines sautéed leeks, onions, garlic, blistered cherry tomatoes, white wine or vegetable stock, and creamy half-and-half with Parmesan cheese, creating a rich yet fresh flavor profile. It’s perfect for a quick weeknight dinner packed with wholesome ingredients and satisfying textures.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 large (40 g) leek, white and light green parts halved and thinly sliced
- ½ cup (64 g) yellow onion, diced
- 3–4 cloves garlic, minced
- 1 dry pint cherry or grape tomatoes
- 2 cups baby spinach, a few handfuls
Dairy
- 3 Tablespoons unsalted butter
- ¼ cup (26 g) grated parmesan cheese
- ¼ cup half-and-half, room temperature or lukewarm
Other Ingredients
- 3 Tablespoons olive oil
- ¾ cup white wine or vegetable stock (more stock if needed to thin sauce)
- 16 ounces (453 g) gnocchi, refrigerated or dried
- Salt and pepper, to taste
Instructions
- Sauté aromatics: In a large skillet over medium heat, heat the olive oil. Add the sliced leek and diced onion, cooking for about 3 minutes. Season with a pinch of salt to enhance the flavors. Then add the minced garlic and cook for another 2-3 minutes until fragrant and softened.
- Cook tomatoes: Add the cherry tomatoes to the skillet and cook until they start to blister and soften, about 5 minutes. Gently smash them with the back of a spoon to release their juices, then cook for an additional 1-2 minutes to allow the sauce to thicken.
- Deglaze and build sauce: Pour in the white wine or vegetable stock to deglaze the pan, scraping up any browned bits from the bottom. Bring the mixture to a simmer and allow it to reduce for 1-2 minutes. Stir in the unsalted butter until it melts and fully incorporates into the sauce.
- Add and cook gnocchi: Add the gnocchi to the skillet, stirring to coat them evenly with the sauce. Spread them out in a single layer to ensure even cooking. Cover the skillet with a lid or foil and simmer for about 4-5 minutes, checking occasionally and stirring gently. The gnocchi should be soft and pillowy when fully cooked.
- Finish sauce and wilt spinach: One minute before the gnocchi are ready, stir in the grated Parmesan cheese and half-and-half to create a creamy sauce. Then add the baby spinach and gently stir until it wilts. If the sauce is too thick, add more vegetable stock to reach your desired consistency.
- Serve: Immediately serve the gnocchi hot, topped with extra Parmesan cheese and optional fresh herbs like basil or parsley for garnish. Enjoy this creamy and flavorful skillet meal warm.
Notes
- Use vegetable stock instead of white wine for a non-alcoholic and vegetarian-friendly version.
- If using dried gnocchi, increase cooking time by a couple of minutes for proper softening.
- Adjust salt and pepper seasoning throughout the cooking process for balanced flavor layering.
- Adding extra vegetable stock helps loosen the sauce if it becomes too thick while simmering.
- Fresh basil or parsley garnish can add a bright and fresh herbal note to the final dish.
Keywords: gnocchi, creamy tomato gnocchi, spinach gnocchi, easy skillet dinner, one pot meals, Italian dinner, comfort food