This creamy, savory, delicious dish is the best potato gnocchi recipe I have ever had. The sauce is by far what makes this recipe. It is thick, creamy and has hints of delicious tomato and garlic. The fresh spinach adds a fresh bite of vegetable that pairs perfectly with the roasted cherry tomatoes.
This creamy gnocchi recipe is perfect for a weeknight dinner. It is also a great meal to make in bulk and serve when guests come over. All of your gnocchi lovers are going to keep coming back for more.
This was inspired by my Cheesy Garlic Buttered Gnocchi recipe on this site, and pairs well with this Bacon Cheddar Jalapeño Buttermilk .
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Ingredients
This recipe is very simple and only requires a few ingredients to make this delicious recipe.
See recipe card for quantities.
Instructions
Like most pasta based dishes, this gnocchi recipe is simple to make which makes it perfect to make on a busy weeknight!
In a casserole dish, add cherry tomatoes. Season with salt and pepper. Drizzle olive oil on top. Bake at 400 degrees for 30 minutes. Once done, remove from the oven and mash and tomatoes that did not break open in the oven. Remove the tomatoes from the pan using a slotted spoon.
Boil the uncooked gnocchi in a large pot of salted water. The gnocchi is done once it starts to float at the top of the water. The cook times can vary but this process typically takes only 3-4 minutes so make sure you do not walk too far away while they are cooking.
Add olive oil to a large skillet. Then add in crushed garlic, cook until fragrant. Add in the tomato paste and allow it to cook into the garlic for about a minute. Add in the heavy cream and whisk the tomato paste into the heavy cream until completely combined. Add salt and pepper to taste.
Add chopped baby spinach and roasted grape tomatoes to the cream sauce. Cook on medium heat until the spinach starts to wilt. Toss in the gnocchi and turn the burner down to medium-low heat.
Make sure you serve immediately or save for later and heat up before serving! The light tomato sauce combined with the fresh tomatoes and creamy spinach creates the most delicious flavor and texture when served fresh. If you are saving this dish for later, make sure it is stored in airtight containers to assure freshness.
Hint: Don't overcook your garlic. This can ruin your entire dish. Overcooked garlic gives off a very strong flavor so it is very important to only cook until fragrant.
Substitutions
There are a few ways you can alter this recipe that will still yield delicious results.
- Heavy Cream - heavy cream can be replaced with coconut milk if you are following a dairy free diet.
- Gnocchi - for kind of gnocchi you have a few options. You can use pre-made gnocchi, this is what I do. You can also make gnocchi yourself using egg yolk, riced potatoes and all purpose flour. You can also use a gluten free version of gnocchi like cauliflower gnocchi.
- Protein - this recipe is currently a vegetarian version. You can add protein into the meal for extra flavor as well. A delicious addition could be sausage or chicken.
Even if you don't follow specific diet restrictions, a family member or friend may so these substitutions are always good to keep handy!
Variations
There are some fun ways you can add variety to this dish to please all your picky eaters.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Deluxe - add bacon or pancetta
FAQ's
I love Trader's Joe's cauliflower gnocchi. I do suggest either pan frying or air frying them though. I have noticed they do not hold up well to being boiled.
Absolutely! I would have loved this recipe as a kid! Think of it like spaghetti but to the next level with elevated pasta (aka the gnocchi) and a more decadent sauce.
Equipment
To make this recipe, you will need a cast iron skillet and a pot to boil the gnocchi in. You are also going to need a small casserole dish to roast the tomatoes.
Storage
Store the leftovers in an air tight container for up to one week. The creamy tomato sauce will thicken up on you so you can add a little butter or oil when reheating to help thin it out.
These ingredients do stand up well to freezing for about 2 months.
Top tip
Don't overcook the gnocchi. When gnocchi is overcooked, it can start to fall apart a little. You want your boiled gnocchi to be a pillowy gnocchi texture but not too pillowy.
Recipes similar to this Creamy Spinach and Tomato Gnocchi Recipe
Roasted Tomato Spinach Gnocchi in a Creamy Blush Sauce
Equipment
- Skillet
- pot to boil gnocchi
Ingredients
Instructions
- In a casserole dish, add cherry tomatoes. Season with salt and pepper. Drizzle olive oil on top. Bake at 400 degrees for 30 minutes. Once done, remove from the oven and mash and tomatoes that did not break open in the oven. Remove the tomatoes from the pan using a slotted spoon.
- Boil the uncooked gnocchi in a large pot of salted water. The gnocchi is done once it starts to float at the top of the water. The cook times can vary but this process typically takes only 3-4 minutes so make sure you do not walk too far away while they are cooking.
- Add olive oil to a large skillet. Then add in crushed garlic, cook until fragrant. Add in the tomato paste and allow it to cook into the garlic for about a minute. Add in the heavy cream and whisk the tomato paste into the heavy cream until completely combined. Add salt and pepper to taste.
- Add chopped baby spinach and roasted cherry tomatoes to the cream sauce. Cook on medium heat until the spinach starts to wilt. Toss in the gnocchi and turn the burner down to medium-low heat.
Notes
Nutrition
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Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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