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

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Instructions

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.
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.
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.
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.
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.
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.