I’ll be honest—some nights, cooking feels like a chore. I want something fast, fresh, and packed with flavor but without a pile of dishes staring me down. That’s where this 15-Minute Tomato & Spinach Gnocchi comes in.
It’s the kind of meal that feels fancy but is so simple, even on a night when I have zero energy, I can pull it off.
The pillowy gnocchi soaks up the garlicky, buttery tomato sauce, and the spinach wilts just enough to bring a little freshness to every bite.
Bonus: this whole dish comes together in one pan—because the fewer dishes, the better, right?
Chef’s Tips for Max Flavor:
✅ Golden gnocchi = better texture. Give it a little sear before adding it to the sauce—it makes all the difference!
✅ Fresh tomatoes > canned. They break down into a sweeter, more vibrant sauce.
✅ No vegetable broth? Use water, but add a squeeze of lemon juice for extra brightness.
Variations & Substitutions:
🔹 Make it creamy: Stir in ¼ cup heavy cream or a dollop of ricotta at the end.
🔹 Go dairy-free: Skip the butter and cheese, and sprinkle some nutritional yeast for a cheesy flavor.
🔹 Protein boost: Add grilled chicken, shrimp, or white beans for a heartier meal.
Serving Suggestions & Presentation:
- Serve it in shallow bowls with extra Parmesan and fresh basil for a restaurant-style touch.
- Pair it with garlic bread or a simple arugula salad for a well-rounded meal.
- For a cozy dinner vibe, light a candle and pretend you’re in a little Italian café.
15-Minute Tomato & Spinach Gnocchi That’ll Make You Feel Like a Pro Chef
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2-3 servings 1x
- Category: Dinner
- Method: One-Pan
- Cuisine: Italian-inspired
Description
A quick, one-pan gnocchi dish with a garlicky tomato sauce, fresh spinach, and Parmesan. Perfect for busy weeknights!
Ingredients
- 1 (16 oz) package of potato gnocchi
- 1 ½ tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp red pepper flakes (optional, for a little heat)
- 1 pint cherry tomatoes, halved
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup vegetable broth (or chicken broth)
- 2 tbsp butter
- 3 cups baby spinach
- ¼ cup grated Parmesan (plus more for serving)
- ¼ cup fresh basil, chopped
Instructions
-
Sauté the Gnocchi – Heat 1 tbsp olive oil in a large skillet over medium heat. Add the gnocchi and cook for 2-3 minutes, stirring occasionally, until lightly golden. Remove and set aside.
-
Build the Sauce – In the same pan, add ½ tbsp olive oil, garlic, and red pepper flakes. Cook for about 30 seconds until fragrant. Add the cherry tomatoes, season with salt and black pepper, and cook for 3-4 minutes until they start to break down.
-
Deglaze & Simmer – Pour in the vegetable broth and let it simmer for 2 minutes, scraping up any browned bits. Then, stir in the butter to make the sauce silky.
-
Bring It All Together – Toss the gnocchi back into the pan, add the spinach, and stir until the spinach wilts (about 1-2 minutes).
-
Finishing Touches – Sprinkle in the Parmesan and fresh basil. Stir well and let it all meld together for 1 more minute.
-
Serve & Enjoy – Plate it up, sprinkle extra Parmesan on top, and dig in while it’s warm!
Notes
Can be made dairy-free, gluten-free (with GF gnocchi), or extra creamy with a splash of heavy cream.
Nutrition
- Serving Size: 1 plate
- Calories: ~320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
