Creamy Spinach Tomato Gnocchi

 Creamy Spinach Tomato Gnocchi 

Rich, comforting, and ready in under 30 minutes – this creamy spinach tomato gnocchi is the ultimate weeknight indulgence. 

Soft, pillowy gnocchi coated in a luscious garlic-parmesan cream sauce, with vibrant baby spinach and tomato folded in for colour, flavour, and just enough green to make you feel like you’re making good life choices. One pan, minimal ingredients, maximum comfort.

Ingredients

• 1 tablespoon olive oil

• 1 tablespoon butter

• 4 cloves garlic, minced

• 1/2 teaspoon red pepper flakes (optional, for a little heat)

• 1 tbsp Italian seasoning 

• 1 tsp garlic powder (optional, but I like extra garlic)

• 1 tsp paprika 

• 300ml heavy cream

• 1/2 cup freshly grated Parmesan cheese (plus more for serving)

• Salt and black pepper, to taste

• 500g potato gnocchi 

• 2 big handfuls of fresh baby spinach

• 1 cup of cherry tomatoes halved 

• Optional: zest of 1/2 lemon or a squeeze of lemon juice for brightness

Instructions

1. Sauté garlic and tomatoes:
   In a large skillet or sauté pan, heat the olive oil and butter over medium heat. Add the garlic and red pepper flakes, and cook for 30 seconds until fragrant.
   Add the halved cherry tomatoes and a pinch of salt. Sauté for 4–5 minutes, stirring occasionally, until the tomatoes soften and begin to blister. Lightly press a few with the back of your spoon to release their juices into the pan. Now add the spinach and allow it to wilt. 

2. Add the cream:
   Pour in the heavy cream and bring to a gentle simmer. Add the spices. Let it cook for 2–3 minutes, stirring occasionally, until slightly thickened.

3. Cook the gnocchi:
   Meanwhile, bring a pot of salted water to a boil. Add the gnocchi and cook according to package instructions – usually 2–3 minutes. When they float to the top, they're done. Drain well.

4. Melt in the cheese & season:
   Stir the Parmesan into the cream-tomato mixture until melted and smooth. Taste and season with salt and black pepper. Add a little lemon zest or juice, if using, for added brightness.

5. Combine:
   Add the drained gnocchi to the sauce. Gently stir everything together over low heat for 1–2 minutes, until everything is coated in that luscious sauce.

6. Serve:
   Spoon into bowls, top with extra Parmesan, a crack of pepper, and maybe a drizzle of good olive oil. Serve with a crisp salad or some warm bread to swipe through the sauce.

Tips & Variations

• More veg? Add sautéed zucchini, mushrooms, or even some frozen peas.

• Want it meaty? Toss in cooked Italian sausage or shredded rotisserie chicken.

• Crispy gnocchi option: Instead of boiling, pan-fry the gnocchi in olive oil until golden before tossing it into the sauce for a crispy texture contrast.

• Make it lighter: Sub half-and-half or whole milk for the cream, though the sauce will be thinner.

Creamy, cheesy, and full of flavour – this upgraded gnocchi dish brings everything you want in a cozy dinner but with enough freshness to keep it balanced. Cherry tomatoes make it feel like late summer in a bowl, while the spinach adds a pop of green goodness. It’s the kind of meal that feels fancy but couldn’t be easier.