Pin This one-pot creamy tomato gnocchi with spinach has become my weeknight dinner hero when I need something comforting yet quick. The pillowy potato dumplings cook directly in a velvety tomato cream sauce, absorbing all those delicious flavors while creating the perfect consistency without any fuss or extra dishes.
I first made this recipe during a particularly hectic work week when I needed something that felt special but required minimal effort. My family was so impressed they thought I had spent hours in the kitchen when really I had been relaxing with a glass of wine for most of the cooking time.
Ingredients
- Shelf stable potato gnocchi: serves as our star ingredient here. These little potato dumplings cook directly in the sauce, releasing starch that naturally thickens everything to silky perfection.
- Heavy cream: creates that luxurious texture we crave. Look for the highest fat percentage available for the richest result.
- Baby spinach: adds color, nutrition and a fresh element. Buy pre washed to make this truly effortless.
- Crushed tomatoes: form the base of our sauce. San Marzano variety offers the best flavor if you can find them.
- Parmesan cheese: brings umami and saltiness. Always use freshly grated for proper melting.
- Yellow onion and garlic: create an aromatic foundation. Take time to dice the onion finely for the best texture.
- Dried herbs: infuse flavor throughout. Crushing them between your fingers before adding releases more oils.
Instructions
- Sauté the aromatics:
- Heat olive oil in a large deep skillet over medium heat until it shimmers. Add your finely diced onion and cook for a full 3 to 4 minutes, stirring occasionally until they become translucent and slightly golden at the edges. This creates the flavor foundation for the entire dish. Add the minced garlic and cook for exactly one minute until you can smell its fragrance blooming in the oil. Be careful not to let it brown or it will become bitter.
- Create the tomato base:
- Pour in your crushed tomatoes and watch for the initial sizzle as they hit the hot pan. Immediately add the dried oregano, dried basil, and red pepper flakes if using them. Season with a generous pinch of salt and several grinds of black pepper. Stir everything together and bring to a gentle simmer where small bubbles break the surface consistently. This allows the herbs to infuse the sauce with their essential oils.
- Cook the gnocchi:
- Add the gnocchi directly to the simmering tomato sauce without boiling them separately. This is the magic of this one pot method. Stir gently to ensure each piece is coated in sauce. Let them simmer uncovered for 5 to 7 minutes, stirring occasionally to prevent sticking. You will know they are done when they float to the surface and become tender when pierced with a fork. The sauce will also begin to thicken as the starch releases from the gnocchi.
- Create the cream sauce:
- Reduce your heat to low to prevent any possibility of the cream separating. Pour in the heavy cream in a slow stream while stirring constantly. Sprinkle in the grated Parmesan cheese and continue stirring until it melts completely into the sauce, creating a smooth, velvety texture. The sauce should coat the back of a spoon when ready.
- Finish with spinach:
- Add all the baby spinach at once, which will look like too much but will quickly wilt down. Fold it gently into the hot mixture using a wooden spoon or silicone spatula, being careful not to break the gnocchi. The spinach needs just 1 to 2 minutes to wilt to perfection while still maintaining its bright green color.
Pin I absolutely love the moment when the heavy cream hits the tomato sauce, transforming it from bright red to that gorgeous blush color. My grandmother from northern Italy taught me that the secret to a perfect cream sauce is patience at this step. She would always say that rushing the cream addition would result in a broken sauce, but taking your time creates something magical.
Make Ahead Options
This gnocchi dish can be prepared up to two days in advance, though the texture is best when freshly made. If making ahead, prepare through adding the cream and cheese, but stop before adding the spinach. Cool completely before refrigerating in an airtight container. When ready to serve, reheat gently on the stovetop with a splash of cream or broth to loosen the sauce, then add fresh spinach just before serving. The gnocchi will absorb sauce as it sits, resulting in a slightly thicker consistency when reheated.
Simple Variations
Transform this versatile dish by customizing it to your preferences or what you have on hand. For a protein boost, add Italian sausage removed from casings and browned before the onions, or shredded rotisserie chicken folded in with the spinach. Seafood lovers can add quickly sautéed shrimp during the final minutes of cooking. Vegetable options are endless sun dried tomatoes add concentrated flavor, while sautéed mushrooms create earthiness. For a more decadent version, stir in 4 ounces of cream cheese along with the heavy cream for an ultra silky sauce.
Serving Suggestions
This creamy gnocchi stands beautifully on its own, but a few thoughtful accompaniments can elevate the meal. A simple arugula salad dressed with lemon juice and olive oil provides a peppery contrast to the rich dish. Crusty Italian bread or garlic bread is essential for sopping up every last bit of the luscious sauce. For wine pairing, choose a crisp Pinot Grigio to cut through the creaminess or a light Chianti if you prefer red. Serve in wide, shallow bowls to showcase the beautiful sauce, and finish with a final grating of fresh Parmesan and torn basil leaves for restaurant quality presentation.
Pin Troubleshooting Tips
Sometimes even simple recipes can present challenges. If your sauce appears too thin, continue simmering for a few additional minutes to reduce and thicken. Conversely, if the sauce becomes too thick, gradually stir in small amounts of chicken broth or pasta water until reaching desired consistency. For gnocchi that sticks to the pan, ensure you are stirring regularly and that your heat isn't too high. If your sauce begins to separate, remove from heat immediately and whisk vigorously to recombine. Remember that the sauce will continue to thicken as it cools, so serving promptly after cooking yields the best texture and appearance.
Recipe Q&A
- → Can I use homemade gnocchi instead of store-bought?
Yes, homemade gnocchi works beautifully. Adjust simmering time as they may cook faster than packaged versions.
- → How can I make this dish vegan?
Swap heavy cream and Parmesan with plant-based alternatives. Ensure your gnocchi is dairy-free for a complete plant-based meal.
- → What can I serve alongside this dish?
Pair with a crisp salad, roasted vegetables, or crusty bread. A light white wine such as Pinot Grigio complements it nicely.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Gently reheat on the stove with a splash of cream or milk to loosen the sauce.
- → Is this suitable for gluten-free diets?
Yes, if you use certified gluten-free gnocchi and check other ingredients to ensure they're gluten-free.