Go Back
- 1 pound gnocchi (store-bought or homemade) - 2 cups fresh spinach, roughly chopped - 1 can (14 oz) diced tomatoes, drained - 1 cup heavy cream or coconut cream for a lighter option - 1 cup vegetable broth - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - ½ teaspoon red pepper flakes (optional) - ½ cup grated Parmesan cheese (or nutritional yeast for a vegan option) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish For gnocchi, I love using De Cecco or Giovanni Rana. They offer great texture. For canned tomatoes, Muir Glen is my favorite for flavor. When it comes to cream, I trust Organic Valley for heavy cream and So Delicious for coconut cream. For cheese, look for Parmigiano-Reggiano for the best taste, or nutritional yeast by Bragg if you prefer vegan. You can swap gnocchi for pasta if needed. Use kale or arugula instead of spinach for a twist. For the cream, almond milk works well, but it won't be as rich. Use chicken broth instead of vegetable broth for a deeper flavor. If you lack Italian seasoning, mix dried oregano, basil, and thyme. Substitute Parmesan with any hard cheese or vegan cheese for a dairy-free option. Start by heating two tablespoons of olive oil in a large pot over medium heat. Once hot, add one finely chopped onion. Sauté it for about 3-4 minutes until it looks clear. This step builds a rich base for your dish. Next, add two minced garlic cloves. Cook them for one more minute. You want to smell the garlic but not burn it. Now, it’s time to add the flavor. Pour in one can of drained diced tomatoes. Cook these for 2-3 minutes. This helps soften them and brings out their taste. Stir them gently as they cook. You want them to break down a bit, mixing with the onion and garlic. Next, pour in one cup of vegetable broth and one cup of heavy cream. If you want a lighter option, you can use coconut cream. Mix everything well. Then, stir in one teaspoon of Italian seasoning. If you like some heat, add half a teaspoon of red pepper flakes. Bring the mixture to a gentle boil. After that, add one pound of gnocchi. Stir to combine and reduce the heat to low. Let it simmer for about 5-7 minutes. The gnocchi will become soft and tender. Once the gnocchi is cooked, stir in two cups of roughly chopped fresh spinach. Cook for another 2-3 minutes. This helps the spinach wilt perfectly and adds a nice color. After that, remove the pot from heat. Stir in half a cup of grated Parmesan cheese. This will make the dish creamy and rich. Lastly, season with salt and pepper to taste. Enjoy your creamy spinach tomato gnocchi! When making creamy spinach tomato gnocchi, start with a hot pot. Heat olive oil over medium heat. Sauté your onion until it turns clear. This step builds a strong base. Then, add minced garlic for aroma. Stir well to prevent burning. When you add tomatoes, let them soften. This helps release their natural sweetness. To make your dish creamy, use heavy cream or coconut cream. Both options work well. Stir these into your pot after adding the broth. This mix creates a rich texture. For extra creaminess, add grated Parmesan cheese at the end. It melts beautifully and enhances flavor. If you want a lighter option, coconut cream is a great choice. Need to save time? Use store-bought gnocchi. It cooks quickly and tastes great. Prep your veggies while the pot heats. Chopping spinach and garlic takes just a few minutes. Keep your ingredients close by. This way, you can add them fast. Cooking everything in one pot cuts down on cleanup too. Enjoy your meal in about 25 minutes! {{image_2}} You can easily make this dish vegan. Swap heavy cream for coconut cream. Use nutritional yeast instead of Parmesan cheese. This gives the dish a cheesy flavor without dairy. You will still enjoy a creamy texture. Fresh spinach and tomatoes stay the same. Want to boost your meal? Add proteins like chickpeas or white beans. Cook them with the tomatoes for extra flavor. You can also try adding cooked chicken or shrimp. These options will make your gnocchi more filling. Just remember to adjust cooking times if needed. Herbs and spices can elevate this dish. Fresh basil adds a bright taste. You can also try thyme or oregano for warmth. If you like heat, add more red pepper flakes. A squeeze of lemon juice brightens the flavors too. Experiment to find your favorite mix! To keep your creamy spinach tomato gnocchi fresh, store it in an airtight container. Let it cool down first. Place it in the fridge for up to three days. Make sure to label the container with the date. This way, you know when to eat it. When you’re ready to eat, reheat it gently. Use a pot on low heat. Add a splash of vegetable broth or cream to help with creaminess. Stir often to prevent sticking. You can also use the microwave. Heat in 30-second intervals, stirring in between. This keeps it warm and delicious. If you want to freeze some gnocchi, it’s easy! First, let it cool completely. Then, place it in a freezer-safe container. You can also use freezer bags. Be sure to remove as much air as possible. Label with the date. It will stay fresh for up to three months. To eat, thaw it in the fridge overnight before reheating. Yes, you can use frozen gnocchi. It makes cooking easy and quick. Just add the frozen gnocchi directly to the pot when you combine the liquids. There is no need to thaw it first. Frozen gnocchi cooks well in the creamy sauce. Just follow the same cooking time as fresh gnocchi, about 5 to 7 minutes. Creamy spinach tomato gnocchi pairs well with many sides. You can serve it with a simple salad. A fresh green salad adds a nice crunch. Garlic bread is another great choice. It soaks up the creamy sauce. You can also add a side of roasted veggies for more flavor and nutrition. To make this dish gluten-free, use gluten-free gnocchi. Many stores sell it now. Check the labels to ensure it is gluten-free. You can also make your own gnocchi using gluten-free flour. Just follow a good recipe. The rest of the ingredients are naturally gluten-free. This blog post covered all the key steps to create a delicious dish. We discussed the essential ingredients and helpful brand choices. I shared easy cooking steps, tips for creamy texture, and time-saving tricks. You learned about fun variations to suit different diets and storage tips for your leftovers. By using these ideas, you can make this recipe your own and enjoy it any day. Happy cooking!

Creamy Spinach Tomato Gnocchi One Pot

Indulge in creamy spinach tomato gnocchi for a comforting meal that’s quick and satisfying! This delicious recipe combines tender gnocchi with fresh spinach, juicy tomatoes, and a rich creamy sauce that’s perfect for any night of the week. With simple ingredients and easy steps, you’ll have a flavorful dish ready in just 25 minutes. Click through now to explore this delightful recipe and treat yourself to a cozy dinner at home!
Print Recipe Pin Recipe

Ingredients
  

1 pound gnocchi (store-bought or homemade)

2 cups fresh spinach, roughly chopped

1 can (14 oz) diced tomatoes, drained

1 cup heavy cream or coconut cream for a lighter option

1 cup vegetable broth

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon Italian seasoning

½ teaspoon red pepper flakes (optional)

½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

    Add Tomatoes: Add the drained diced tomatoes to the pot and cook for another 2-3 minutes, letting them break down slightly.

      Incorporate Liquids: Pour in the vegetable broth and heavy cream (or coconut cream), mixing well. Stir in the Italian seasoning and red pepper flakes (if using) for added kick.

        Cook Gnocchi: Bring the mixture to a gentle boil, then add the gnocchi. Stir to combine. Reduce heat to low and simmer for about 5-7 minutes, or until the gnocchi are cooked through and tender.

          Add Spinach: Once the gnocchi are cooked, stir in the chopped spinach and continue to cook for an additional 2-3 minutes, until the spinach has wilted.

            Finish with Cheese: Remove the pot from heat, and stir in the Parmesan cheese until melty and creamy. Season with salt and pepper to taste.

              Garnish and Serve: Divide the creamy gnocchi among bowls, garnishing with fresh basil leaves for an aromatic finish.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4