Creamy Tomato Spinach Gnocchi Skillet Recipe
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Creamy Tomato Spinach Gnocchi Skillet Recipe

ByLily Carter
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I absolutely love this Creamy Tomato Spinach Gnocchi Skillet Recipe for busy weeknights when you want something cozy but fuss-free. The combination of tender gnocchi with that luscious creamy tomato sauce, flecked with fresh spinach, hits all the comforting notes without needing hours in the kitchen. It’s one of those meals you can have on the table in under 30 minutes, and it feels like a hug in skillet form.

What makes this Creamy Tomato Spinach Gnocchi Skillet Recipe really shine for me is how the fresh cherry tomatoes burst and create the base of the sauce, keeping things bright and flavorful while the half-and-half adds that perfect velvety texture. Plus, the spinach folds in at the end, making it a little healthier without stealing the show. I find it’s great for using whatever you’ve got on hand, and it always impresses guests or just makes a weeknight feel special.

Ingredients You’ll Need

These ingredients complement each other beautifully to build a sauce that’s creamy, fresh, and full of flavor. When you shop, try to pick ripe cherry tomatoes and fresh spinach for the best taste and texture.

  • Leek: Using the white and light green parts gives a subtle oniony sweetness without overpowering.
  • Yellow onion: Adds depth and a savory base to the sauce.
  • Garlic: Fresh minced garlic kicks the flavor up a notch—no shortcuts here!
  • Cherry or grape tomatoes: Their natural sweetness and juiciness are perfect for a quick sauce.
  • Baby spinach: Adds freshness and a little earthiness while melting seamlessly into the sauce.
  • Unsalted butter: For richness and silkiness in the sauce.
  • Grated parmesan cheese: Gives a salty, nutty boost and helps thicken the creaminess.
  • Half-and-half: Brings that luscious creamy texture without being too heavy.
  • Olive oil: The cooking foundation for sautéing your aromatics.
  • White wine or vegetable stock: Deglazes the pan and builds flavor; vegetable stock makes it alcohol-free.
  • Gnocchi: The star! Whether refrigerated or dried, they soak in all the saucy goodness.
  • Salt and pepper: Essential for seasoning and bringing everything together.

Variations

I love tweaking this Creamy Tomato Spinach Gnocchi Skillet Recipe depending on what’s in my fridge or how indulgent I’m feeling. It’s perfect for experimenting, so don’t hesitate to make it your own!

  • Vegetarian version: Skip the white wine and use all vegetable stock—or try a splash of balsamic vinegar for acidity if you want no alcohol.
  • Extra veggies: Add mushrooms or bell peppers sautéed along with the onions and leek for a heartier skillet.
  • Spicy kick: Throw in some red pepper flakes when cooking the garlic for a subtle heat that wakes up the dish.
  • Dairy-free: Swap butter for vegan margarine and use coconut cream or a plant-based half-and-half to keep that creaminess intact.
  • Protein boost: Toss in cooked chicken or chickpeas to turn it into a fuller meal—perfect if you want leftovers for lunch.

How to Make Creamy Tomato Spinach Gnocchi Skillet Recipe

Step 1: Sauté your aromatics for a flavor-packed base

Start by heating the olive oil in a large skillet over medium heat. Then add thinly sliced leeks and diced yellow onions with a pinch of salt. Cooking these gently for about 3 minutes softens them nicely and builds the sweet, savory foundation for your sauce. Next, add the minced garlic and sauté for another 2-3 minutes until you catch that irresistible aroma—just be careful not to burn it, which can turn bitter.

Step 2: Cook the tomatoes until they burst with flavor

Throw in your cherry tomatoes and let them blister and soften for about 5 minutes. I like to gently smash a few with the back of a spoon partway through to release their juicy sweetness and create that vibrant sauce base. This step really transforms the whole dish, giving you fresh tomato flavor without long simmering.

Step 3: Deglaze and enrich the sauce

Pour in the white wine or vegetable stock, scraping up any yummy browned bits stuck to the pan—that’s flavor gold! Let it simmer for a minute or two to reduce slightly, then stir in the butter until it melts completely, adding a rich silkiness you’ll adore.

Step 4: Cook the gnocchi right in the sauce

Add the gnocchi into the skillet and stir them gently to coat every piece with your sauce. Spread them out evenly and cover the pan, letting them steam gently for 4-5 minutes (this is about 2 minutes longer than the usual package directions since you’re cooking in sauce instead of boiling water). Keep an eye on them and stir occasionally to avoid sticking, and test them — they should be tender and pillowy.

Step 5: Stir in creaminess and greens

When the gnocchi are nearly done, whisk in grated Parmesan and half-and-half to create that irresistible creamy texture. Then gently fold in the baby spinach and stir just until wilted—this keeps it vibrant and fresh. If your sauce feels too thick, add a splash more vegetable stock to reach your perfect consistency.

Step 6: Serve warm and enjoy

Dish it up straight from the skillet with extra Parmesan on top and any garnishes you like. The best part? It’s a one-pot wonder that’s creamy, savory, and packed with veggies—all in one comforting meal.

How to Serve Creamy Tomato Spinach Gnocchi Skillet Recipe

The image shows fresh cooking ingredients arranged neatly on a white marbled surface. On the left, there is a long white fennel bulb with light green layers. Below it, a small cluster of bright red cherry tomatoes on the vine rests beside a small white bowl filled with coarse white salt. Near the center, there is a larger white bowl containing small white gnocchi with a ridged texture, sitting on top of a layer of pale yellow sauce or butter. Above the gnocchi, a round white bowl holds several light yellow cubes of butter. To the right of the butter, a small white bowl contains several fresh, dark green spinach leaves. Above the spinach, two whole garlic bulbs with white papery skin rest close to a small clear glass bowl filled with golden olive oil. Finally, a tiny white dish near the tomatoes holds a mix of black, white, and pink peppercorns. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle the top with freshly grated Parmesan because it adds that umami punch, and a little cracked black pepper for a subtle bite. For freshness, I love adding torn fresh basil or chopped parsley right before serving—it brightens up each bite and adds a lovely herbal aroma.

Side Dishes

This Creamy Tomato Spinach Gnocchi Skillet Recipe pairs wonderfully with a crisp green salad or some garlicky roasted vegetables. If you want something to soak up every last drop of sauce, crusty bread or garlic breadsticks make excellent companions.

Creative Ways to Present

For special occasions, I sometimes serve this skillet recipe directly in individual mini skillets or cast-iron pans for a rustic, restaurant-style presentation. Topping it with a fried egg or a few toasted pine nuts also adds extra layers of texture and flavor that guests rave about.

Make Ahead and Storage

Storing Leftovers

I find storing leftovers in an airtight container in the fridge works best, and they keep well for about 3 days. The sauce thickens as it chills, so I usually stir in a splash of vegetable stock or water when reheating to refresh the creamy consistency.

Freezing

This dish freezes fairly well if you want to batch-cook. I portion it into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove, adding a bit of liquid to loosen it up. The spinach may wilt more after freezing, but the flavors hold up beautifully.

Reheating

To reheat, I prefer warming the skillet gently over low heat with a splash of vegetable stock or water. Stir frequently until the sauce loosens and the gnocchi are heated through. Microwaving works too, just add liquid and stir halfway through to keep that creamy texture intact.

FAQs

  1. Can I use frozen gnocchi in this Creamy Tomato Spinach Gnocchi Skillet Recipe?

    Absolutely! Frozen gnocchi can be used, but you might need to add a couple extra minutes to the cooking time to ensure they are tender. Just cook them covered in the sauce, stirring occasionally, until soft and pillowy.

  2. What can I substitute for half-and-half in this recipe?

    If you don’t have half-and-half, whole milk mixed with a bit of heavy cream works well to keep that creamy texture. For dairy-free options, coconut cream or any plant-based cream substitute can also deliver lovely richness.

  3. Can I make this Creamy Tomato Spinach Gnocchi Skillet Recipe vegan?

    Yes! Skip the butter and Parmesan, and swap half-and-half for a plant-based cream. Using olive oil or a vegan butter substitute keeps it rich. Nutritional yeast can replace the cheesy flavor for a delicious vegan twist.

  4. How do I know when the gnocchi are cooked properly in the skillet?

    The gnocchi should be tender and soft but still hold their shape. Cooking times vary slightly depending on fresh or dried gnocchi, but they typically take about 4-5 minutes in the sauce. Give a few a taste to check—they’re done when pillowy and cooked through.

  5. Can I add other greens instead of baby spinach?

    Definitely! Kale, arugula, or Swiss chard can be used as alternatives. Just be sure to chop tougher greens finely and add them earlier so they have enough time to soften and blend into the sauce.

Final Thoughts

This Creamy Tomato Spinach Gnocchi Skillet Recipe is one of those dishes I keep coming back to because it’s quick, satisfying, and feels a little indulgent without being complicated. I hope you give it a try and find it as comforting as I do on those busy or cozy nights. You’ll love how easy it is to customize and how every bite delivers rich, fresh flavor with minimal effort—just like a good recipe from a friend’s kitchen should.

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Creamy Tomato Spinach Gnocchi Skillet Recipe

Creamy Tomato Spinach Gnocchi Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 67 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian
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Description

This Creamy Tomato Spinach Gnocchi Skillet is a comforting and flavorful one-pot dish featuring pillowy gnocchi simmered in a rich tomato sauce with fresh spinach, leeks, and Parmesan cheese. Perfect for a quick weeknight dinner, it blends savory sautéed vegetables and a creamy sauce made with half-and-half and white wine or vegetable stock for a satisfying meal.

Ingredients

Scale

Vegetables and Aromatics

  • 1 large (40 g) leek, white and light green parts halved and thinly sliced
  • ½ cup (64 g) yellow onion, diced
  • 3–4 cloves garlic, minced
  • 1 dry pint cherry or grape tomatoes
  • 2 cups baby spinach, a few handfuls

Dairy and Fats

  • 3 Tablespoons unsalted butter
  • ¼ cup (26 g) grated parmesan cheese
  • ¼ cup half-and-half, room temperature or lukewarm
  • 3 Tablespoons olive oil

Liquids and Starches

  • ¾ cup white wine or vegetable stock (more stock if needed to thin sauce)
  • 16 ounces (453 g) gnocchi, refrigerated or dried
  • Salt and pepper, to taste

Instructions

  1. Sauté Aromatics: In a large skillet over medium heat, heat the olive oil. Add the sliced leek and diced onion, cooking for about 3 minutes. Season with a pinch of salt to build layers of flavor. Then add minced garlic and cook for another 2-3 minutes until fragrant.
  2. Cook Tomatoes: Add cherry tomatoes to the skillet and cook until they start to blister and soften, about 5 minutes. Gently smash them with the back of a spoon to release their juices, cooking for an additional 1-2 minutes to thicken the sauce.
  3. Deglaze and Simmer: Pour in white wine or vegetable stock to deglaze the pan, scraping up any browned bits. Bring the mixture to a simmer and allow it to reduce for 1-2 minutes. Stir in unsalted butter until melted and fully incorporated.
  4. Add and Cook Gnocchi: Add the gnocchi to the skillet, stirring to coat in the sauce. Spread the gnocchi in a single layer for even cooking. Cover the skillet with a lid or foil and simmer for about 4-5 minutes, which is roughly 2 minutes longer than the package instructions since they are cooked in sauce instead of boiling water. Stir occasionally and test for doneness when gnocchi are soft and pillowy.
  5. Create Creamy Sauce and Add Spinach: One minute before the gnocchi are ready, stir in grated Parmesan cheese and half-and-half to create a creamy sauce. Then add baby spinach and stir gently until wilted. Add additional vegetable stock if the sauce needs thinning to your desired consistency.
  6. Serve: Immediately serve the gnocchi with extra Parmesan cheese and optional garnishes like fresh basil or chopped parsley. Enjoy this comforting, creamy one-pot meal warm.

Notes

  • Use vegetable stock instead of white wine for a non-alcoholic, vegetarian-friendly option.
  • If using dried gnocchi, add a couple extra minutes to the cooking time since they take longer to soften.
  • Adjust seasoning with salt and pepper throughout cooking for best flavor layering.
  • Adding extra vegetable stock helps if sauce gets too thick while simmering.
  • Fresh basil or parsley garnish adds bright, herbal notes to the final dish.
Avatar photo

Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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