Creamy Tomato Spinach Gnocchi

$- 1 package (16 oz) potato gnocchi - 2 tablespoons olive oil - 3 cloves garlic, minced Potato gnocchi serves as the base of this dish. They are soft and pillowy, making every bite delightful. Olive oil adds richness and flavor. Garlic gives the dish a lovely aroma and taste. - 1 can (14 oz) crushed tomatoes - 1 cup heavy cream - 2 cups fresh spinach, chopped - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1/2 cup grated Parmesan cheese - Fresh basil leaves for garnish Crushed tomatoes form the heart of our sauce, providing a rich, tangy base. Heavy cream adds smoothness and a creamy texture. Fresh spinach brings color and nutrients. Italian seasoning gives depth to the flavor. Salt and pepper enhance every taste. Parmesan cheese offers a salty finish, while fresh basil adds a bright touch. Each ingredient plays a key role in making creamy tomato spinach gnocchi a comfort meal. You can feel the love in every bite. {{ingredient_image_1}} Start by bringing a large pot of salted water to a boil. The salt helps add flavor to the gnocchi. Once the water is boiling, add the potato gnocchi. Cook them for about 2-3 minutes or until they float to the top. Floating means they are done! Carefully drain the gnocchi and set them aside. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes. Keep an eye on it; you want it fragrant, not browned. Next, stir in the crushed tomatoes and Italian seasoning. Let it simmer for about 5 minutes. This step helps the flavors mix well. Reduce the heat to low and pour in the heavy cream. Stir until it blends nicely. Allow the sauce to simmer for another 2-3 minutes. It will get a bit thicker. Now, it’s time to add the chopped spinach to the skillet. Cook it for 2-3 minutes until the spinach wilts down. Gently fold the cooked gnocchi into the creamy tomato sauce. Make sure the gnocchi gets coated evenly. Taste and add salt and pepper if needed. Finally, sprinkle the grated Parmesan cheese over the top and stir to combine. Let everything warm through for a minute or two. Serve it hot and garnish with fresh basil leaves. Enjoy your creamy tomato spinach gnocchi! To ensure perfect gnocchi texture, follow these steps: - Cook gnocchi briefly: Boil gnocchi in salted water for just 2-3 minutes. They are done when they float to the top. Overcooking can make them mushy. - Drain well: After cooking, drain the gnocchi and let them sit for a minute. This helps keep them firm. To avoid overcooking spinach, keep these tips in mind: - Add spinach last: Stir in fresh spinach when the sauce is nearly done. This keeps its bright color and nutrients. - Cook briefly: Let the spinach wilt for just 2-3 minutes. This keeps it tender but not soggy. For garnishing options, consider these ideas: - Fresh basil: Add a few leaves on top for a burst of flavor and color. - Extra cheese: Sprinkle more grated Parmesan cheese before serving for a cheesy finish. When it comes to pairing with sides, think about these options: - Salads: A light green salad complements the richness of the gnocchi. - Garlic bread: Serve warm garlic bread on the side for a cozy meal. Feel free to mix and match these tips to make your creamy tomato spinach gnocchi even more delightful! Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality canned tomatoes can elevate the dish's flavor significantly. Customize the Creaminess: For a lighter version, substitute half of the heavy cream with vegetable broth or use Greek yogurt for a tangy twist. Gnocchi Tips: Sauté the cooked gnocchi in the sauce for an additional minute to give them a slight crisp and enhance flavor absorption. Serving Suggestions: Pair with a side salad or garlic bread for a complete meal that balances the creamy texture with fresh flavors. {{image_2}} You can easily change a few ingredients in this recipe. For heavy cream, try using sour cream, yogurt, or coconut milk. These swaps add a nice twist and can fit your needs. Each option gives a different flavor and texture to the sauce. When it comes to cheese, feel free to mix it up. Instead of Parmesan, you might use mozzarella or goat cheese. These cheeses melt nicely and can add a unique taste. You can even try a mix of your favorites for more depth. Want to boost the meal? Adding protein can make it heartier. You can toss in cooked chicken or shrimp to the creamy sauce. Both options cook quickly and soak up the flavors well. This makes the dish more filling and adds extra nutrients. You can also add more vegetables to the mix. Try mushrooms or bell peppers for a colorful twist. These veggies bring in new textures and tastes. Slice them thin and sauté them with the garlic for a lovely base. This way, you can enjoy a rainbow of flavors in every bite. To keep your creamy tomato spinach gnocchi fresh, store leftovers in an airtight container. Place the container in the fridge. Your dish stays good for about three days. If you want to save it longer, consider freezing. For freezing, let the gnocchi cool completely before transferring it to a freezer-safe bag. It can last up to three months in the freezer. Just remember to label the bag with the date to keep track. When it's time to eat your leftovers, reheating properly is key. The best way to reheat gnocchi is on the stovetop. This method helps keep the texture nice and creamy. Just add a splash of water or broth to the pan to help it heat evenly. Stir often to avoid sticking. You can also use a microwave, but this might change the texture. Place the gnocchi in a microwave-safe bowl. Cover it to keep moisture in, and heat in short bursts of about 30 seconds. Stir between each burst to ensure even heating. Choose the method that works best for you, but the stovetop is my favorite! To make gnocchi from scratch, you need few simple items. Start with 2 cups of mashed potatoes. Mix in 1 cup of all-purpose flour and 1 egg. Blend until smooth. Roll the dough into long ropes. Cut them into small pieces, about an inch long. Use a fork to create ridges on each piece. This helps sauce stick better. Boil them in salted water until they float. This means they are ready! Yes, you can use frozen spinach. It saves time and is easy to use. Just thaw the spinach first. Squeeze out the excess water. This helps prevent a watery sauce. Be mindful that frozen spinach can be softer than fresh. You might want to adjust cooking time. Add it to the sauce later, so it warms up without losing too much texture. If you need a substitute for heavy cream, there are several options. You can use coconut milk for a dairy-free version. Another option is to blend 1 cup of milk with 2 tablespoons of butter. This mix gets close to the texture of heavy cream. You can also try using cashew cream or almond milk. Just remember these swaps can slightly change the flavor of your dish. In this blog post, we dived into making a tasty gnocchi dish. We explored the key ingredients and easy steps to prepare it. You learned how to combine gnocchi with a creamy sauce and fresh spinach. Remember, cooking is all about experimenting, so don’t hesitate to try different ingredients. Keep these tips in mind for great flavor and texture. Enjoy your cooking journey, and have fun making this delicious meal!$

Creamy Tomato Spinach Gnocchi

A delicious and creamy dish featuring potato gnocchi, fresh spinach, and a rich tomato sauce.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

16 oz potato gnocchi
2 tablespoons olive oil
3 cloves garlic, minced
14 oz crushed tomatoes
1 cup heavy cream
2 cups fresh spinach, chopped
1 teaspoon Italian seasoning
to taste salt and pepper
0.5 cup grated Parmesan cheese
for garnish fresh basil leaves

Instructions

Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions, usually 2-3 minutes, or until they float to the surface. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Stir in the crushed tomatoes and Italian seasoning. Let it simmer for about 5 minutes, allowing the flavors to meld.
Reduce the heat to low, then pour in the heavy cream and stir until well combined. Allow the sauce to simmer for another 2-3 minutes, thickening slightly.
Add the chopped spinach to the skillet and cook for 2-3 minutes, or until the spinach is wilted.
Gently fold the cooked gnocchi into the creamy tomato sauce, coating them evenly. Add additional salt and pepper to taste.
Sprinkle the grated Parmesan cheese over the top and carefully stir to combine. Allow everything to warm through for a minute or two.
Serve immediately, garnishing with fresh basil leaves.

Notes

Serve immediately for the best flavor and texture.

Keyword creamy, gnocchi, pasta, spinach, tomato