Easy Gnocchi with Homemade Creamy Tomato Sauce Recipe

Easy Gnocchi with Homemade Creamy Tomato Sauce Recipe

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.

5 from 4 votes

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Course: Dinner, Lunch

Cuisine: American

Keyword: blush sauce, dinner, gnocchi, lunch, pasta, roasted tomato, spinach, tomato

Prep Time: 5

Cook Time: 15

Servings: servings

Calories: 389kcal

Equipment

Skillet
pot to boil gnocchi

Ingredients

2 tablespoon olive oil
2 cloves garlic crushed
¼ cup tomato paste
1 package gnocchi
1 cup cherry tomatoes drizzle with olive oil, salt and pepper before baking
1 ½ cup heavy whipping cream
½ cup spinach chopped
salt and pepper to taste

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. Serve immediately.

Notes

store in air tight container in fridge for up to 5 days.
freeze up to 2 months.
reheat before serving.

Nutrition