Creamy Tomato Spinach Gnocchi

Ingredients

• 1 tablespoon (15 ml)olive oil
• 1 smallyellow onion, finely diced
• 4 clovesgarlic, minced
• 454 g (1 lb)shelf-stable or refrigerated potato gnocchi
• 1 can (794 g)crushed tomatoes
• 240 ml (1 cup)double cream
• 120 ml (½ cup)vegetable stock
• 1 teaspoonItalian seasoning
• ½ teaspoon, optionalred pepper flakes
• To tastesalt and freshly ground black pepper
• 142 g (5 oz)fresh spinach
• 50 g (½ cup)grated Parmesan, plus more for serving
• To garnish, optionalfresh basil

Instructions

1. 1

   Soften the aromatics

   Set a large, deep frying pan or casserole over a medium heat and add the olive oil. When it shimmers, add the onion and cook for 4–5 minutes, stirring now and then, until soft and translucent. Stir in the garlic and optional red pepper flakes; cook for 1 minute until fragrant, taking care not to burn the garlic.

2. 2

   Simmer the tomatoes

   Add the crushed tomatoes and stir to combine. Bring to a gentle simmer, then mix in the Italian seasoning, a generous pinch of salt (about ½ teaspoon to start) and a few grinds of black pepper. Simmer gently over a medium-low heat for about 5 minutes.

3. 3

   Stir in the cream

   Turn the heat down to low. Pour in the double cream and vegetable stock, stirring until the sauce is smooth and an even pale orange-pink colour. Warm gently for 2–3 minutes without letting the sauce boil rapidly.

4. 4

   Cook the gnocchi

   Add the uncooked gnocchi directly to the sauce and stir gently so they are submerged. Cover the pan and cook over a medium-low heat for 3–5 minutes, or according to the packet directions, until tender and plump.

5. 5

   Wilt the spinach

   Turn the heat down to low and add the spinach in large handfuls, gently stirring it into the sauce. Cook for 1–2 minutes, until wilted, then take the pan off the heat. Stir in the grated Parmesan until it melts into the sauce.

6. 6

   Season and serve

   Taste and adjust with more salt and black pepper if needed. Serve straight away in warm bowls with extra Parmesan and torn fresh basil, if using.

7. 7

   Crisp the gnocchi

   For a golden exterior, cook the gnocchi separately in a pot of boiling salted water according to the packet directions, usually 2–3 minutes, until they float. Drain well, then sear in a separate frying pan over a medium-high heat in 1 tablespoon of melted butter or olive oil for 2–3 minutes per side, until golden and crisp. Make the creamy sauce in the main pan as directed, then add the seared gnocchi at the end, just before the spinach.

What is creamy tomato spinach gnocchi?

Gnocchi are small Italian dumplings, commonly made with potato, that are often served with a sauce much like pasta. This version pairs them with tomato, cream, spinach and Parmesan for a soft, hearty dish.

The method builds flavour in one pan, then cooks the gnocchi directly in the sauce. That lets the dumplings take on some of the tomato and herb flavour while keeping washing-up manageable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 15g protein, 65g carbs, 30g fat.

The gnocchi and tomatoes provide most of the carbohydrate, while the cream, olive oil and Parmesan contribute much of the fat. Gnocchi, spinach and Parmesan also provide protein, though the dish is mainly a carbohydrate-and-fat-rich meal. Serve it with a generous portion of green vegetables or salad to balance the plate.

Build flavour with the aromatics

Onion: cooking it until soft and translucent gives the sauce a mellow, sweet base. Give it the full 4–5 minutes before adding the garlic.

Garlic and chilli: garlic needs only a minute to become fragrant, while red pepper flakes add a gentle heat if you choose to use them. Keep both moving in the pan so the garlic does not catch.

Choose the right tomato and cream

Crushed tomatoes: their texture makes a sauce that is smoother than one made with chopped tomatoes but still has body. A gentle five-minute simmer takes the raw edge off before the dairy goes in.

Cream and stock: double cream makes the sauce rich, while vegetable stock loosens it. Stir them in over low heat and avoid a rapid boil, which can make the sauce look split.

Cook the gnocchi gently

Direct in the sauce: this is the simplest route and helps the gnocchi absorb flavour. Stir carefully to keep them submerged, then cover the pan so they cook evenly.

For a crisp edge: the optional alternative boils and drains the gnocchi before searing them separately. Add them to the finished sauce just before the spinach so their browned surfaces do not soften for too long.

Look for tender dumplings and wilted greens

Gnocchi: follow the packet timing as well as the recipe’s 3–5-minute guide. They should feel tender and look plump; floating is a useful cue in the separate-boiling method.

Spinach: add it in handfuls and stir it through the hot sauce. It takes just 1–2 minutes to wilt, so there is no need to keep cooking once the leaves have collapsed.

Finish with Parmesan and serve

Take the pan off the heat before stirring in the Parmesan. The residual warmth should melt it smoothly and add a savoury, nutty finish.

Serve in warm bowls while the sauce is at its creamiest. Extra Parmesan and torn basil make simple toppings; a crisp green salad or steamed vegetables can sit alongside.

Recipe notes & tips

• Dice the onion evenly so it softens at a similar rate.
• Keep the sauce at a gentle simmer rather than a rapid boil, especially after adding the cream.
• Check the gnocchi packet because cooking times can vary between shelf-stable and refrigerated varieties.
• Stir the spinach in gradually if the pan looks crowded at first.
• Taste before serving, since Parmesan and stock can both add saltiness.
• For the optional crisp finish, dry the drained gnocchi well before searing.

Variations

• More heat: increase the red pepper flakes to suit your preference.
• Fresh herbs: finish with torn basil or another soft herb you have to hand.
• Extra greens: stir in a little more spinach, adding it in batches.
• Crispy finish: boil and sear the gnocchi separately before folding them into the sauce.
• Brighter sauce: add a squeeze of lemon juice at the final tasting stage.

Common mistakes to avoid

• Burning the garlic: add it after the onion has softened and cook for only about 1 minute.
• Boiling the cream sauce hard: keep the heat low after adding cream to help it stay smooth.
• Overcooking the gnocchi: check them at the packet’s suggested time and stop once tender.
• Adding all the spinach at once: work in large handfuls and stir each addition into the sauce.
• Skipping the final taste: adjust salt and pepper after the Parmesan has melted in.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a pan over a low heat, stirring in a splash of stock or water if the sauce has thickened; avoid boiling it.

Frequently asked questions