Roasted Tomato Spinach Gnocchi in a Creamy Blush Sauce

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.

Ingredients: olive oil garlic tomato paste gnocchi cherry tomatoes heavy whipping cream spinach salt and pepper

Step One: 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.

Step Two: 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.

Step Three: 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.

Step Four: 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.

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.

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.

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