Description
Soft potato gnocchi simmered in a creamy tomato sauce with spinach and Parmesan, all made in one pan for an easy and comforting vegetarian dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon tomato paste
- 1 can (14 ounces) crushed tomatoes
- 3/4 cup vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound shelf-stable potato gnocchi
- 3 cups baby spinach
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil (optional, for serving)
Instructions
- Heat a large skillet over medium heat and add the olive oil.
- Add the diced onion and cook for 3 to 4 minutes until softened.
- Stir in the minced garlic and red pepper flakes, if using, and cook for 30 seconds.
- Add the tomato paste and cook for 1 minute, stirring well.
- Pour in the crushed tomatoes, vegetable broth, and heavy cream.
- Stir in the Italian seasoning, kosher salt, and black pepper.
- Add the gnocchi and stir gently to coat in the sauce.
- Bring to a gentle simmer, cover, and cook for 5 to 6 minutes, stirring once or twice, until the gnocchi are tender.
- Uncover and stir in the baby spinach and grated Parmesan cheese.
- Cook for 1 to 2 minutes until the spinach wilts and the cheese melts into the sauce.
- Taste and adjust seasoning if needed.
- Serve warm with chopped fresh basil on top, if using.
Notes
- Use freshly grated Parmesan for the smoothest sauce.
- Add a splash of broth when reheating leftovers if the sauce thickens too much.
- Half-and-half can be used instead of heavy cream for a lighter finish.
- Baby spinach works best because it wilts quickly and evenly.