Dinner made easy (including clean-up!). This one-pot creamy gnocchi uses refrigerated gnocchi for a quick, simple, comforting meal!
The most famous question of them all: what’s for dinner tonight?
I GET IT.
Even as a single lady, this is a question I wish someone would answer for me 99% of the time.
And do I have the answer for you! The best kind, too.
The kind that takes less than 20 minutes, is made in ONE PAN and even has some veggies thrown in.
Did you catch the part where I said one pan?
Yes, ONE pan to clean. Ain’t nobody arguing with that.
It’s One-Pot Creamy Tomato Spinach Gnocchi.
What’s in Creamy Tomato Spinach Gnocchi?
Let’s take a closer look at this one-pot “pasta” recipe. Simple, fresh ingredients…
- cherry tomatoes
- refrigerated (yep, store-bought) potato gnocchi
- white wine or veggie stock
- grated parmesan cheese
- half and half (or heavy cream) – optional but recommended
10 ingredients (or fewer)!
All made in one pot?
I think we may have arrived at the weeknight dinner of all dinners! Gnocchi in tomato cream sauce is taking us to the next level.
I wanna talk about how we actually make this weeknight miracle come true though.
How to Make One-Pan Gnocchi
First things first: the leek.
I’ve been on an absolute leek kick for what feels like a year or more (hello, risotto, dip, galette, and shakshuka). Leeks are part of the onion family but have a milder, more delicate flavor that pairs perfectly with creamy dishes.
I mean, melt-in-your-mouth perfection. Plus, they’re in season! Spring leeks, baby!
It’s not quite a throw it in the one pan and be done, but it’s just as simple. It’s not a throw-and -go kind of recipe because WE NEED FLAVOR IN LAYERS!
I’ve talked a lot about layering in flavor with salt in recipes before. You’ve got to add the amount of salt you want in a recipe bit by bit throughout the cooking process so the flavors build on each other.
Similarly, we want to cook the leek and onion first and then add in the garlic, before continuing with the rest of the ingredients. Starting with the aromatics as the building blocks guarantee flavor.
Next in go the cherry tomatoes – whole. They’ll start to blister and roast, at which point you’ll begin to gently “smash” them. This releases the juices and starts to create the sauce. That is: the tomato cream sauce.
Then, what better to deglaze a pan with than white wine?
If you have some on hand.
If you don’t, use some stock – vegetarian to keep it veg-friendly or chicken if it’s what you have on hand. Using stock adds more flavor to the sauce (as does the wine ;)).
Add cook the gnocchi, covered, for a few minutes longer than the package directions say, stirring occasionally. This will likely be a quick process, as refrigerated gnocchi doesn’t take long to cook through.
P.S. Find the refrigerated gnocchi in the chilled section of your grocery store.
Right before you’re done, add spinach is adding to wilt at the very end. It adds color and of course nutrients. It’s only right for some creamy spinach gnocchi.
How Do You Make Creamy Tomato Sauce?
Add the final creamy touches! They include parmesan cheese, butter, and half-and-half for creamy richness. Ah, the creaminess! Ah, the creamy gnocchi. Ah, this easy vegetarian gnocchi recipe wonder.
Garnish with some fresh basil for added freshness and flavor, then dig in and enjoy this super easy, total comfort food, meal.
P.S.S. You can find gluten-free gnocchi, which means you can enjoy this creamy gnocchi recipe worry-free if you’re gluten intolerant! WIN! This gnocchi in creamy tomato sauce recipe will be on repeat from now until…forever? Yep. Forever.
More Quick and Easy Vegetarian Dinners
- Tuscan White Bean Skillet
- Simple Blistered Tomato Pasta
- Easy Spring Vegetable Fusilli
- Vegetarian Lo Mein
A luxurious, one-pot vegetarian dinner that’s ready in 20 minutes!
- 3 TBSP olive oil
- 1/2 cup halved and sliced leek (~1 large leek)
- 1/2 cup yellow onion, diced
- 3–4 garlic cloves, minced
- 1-pint cherry tomatoes
- 3/4 cup white wine or vegetable stock
- 3 TBSP unsalted butter
- 17 oz. refrigerated fresh gnocchi
- 1/4 cup freshly grated parmesan cheese
- Several handfuls of baby spinach (1-2 cups)
- 1/4 cup half-and-half
- Salt and pepper, to taste
- In a large skillet over medium heat, add olive oil. Once hot, add leek and onion and cook for about 3 minutes. Add a pinch of salt- remember to continue to add it in layers for flavor! Add garlic and cook for another 2-3 minutes until fragrant.
- Add cherry tomatoes; cook until they begin to blister, about 5 minutes, and then begin to smash them down gently with the back of your spoon. Let the juices cook about 1-2 minutes.
- Deglaze the pan with white wine or vegetable stock. Bring it back to a simmer and let it cook down for 1-2 minutes. Stir in the butter to melt.
- Add in the gnocchi, stir to coat and make sure they are in a single layer to cook evenly. Cover the pan (use foil if you don’t have a lid) and cook about 2 minutes longer than the package suggests (since you won’t be boiling them, it may take a little longer). Mine usually cook for about 4-5 minutes total. Be sure to taste test! Stir in parmesan, spinach, and half-and-half. The spinach will wilt with the heat of the gnocchi. Serve immediately with additional parmesan and/or fresh basil as desired.
To cut the leeks: trim off the root end and top stems (where the white turns dark green). Cut lengthwise and lay on the flat side. Cut into 1/2 inch half circles. Clean properly by placing cut pieces in a bowl of water and stir around to remove any dirt and sand. Drain and rinse.
If reheating, do so slowly on the stove as the gnocchi tend to get hard if microwaved (in my experience!).
*Makes 2 “meal sized” portions or 4 small portions.
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Serving Size: ~1 1/2 cups
- Calories: 739
- Sugar: 7.8g
- Sodium: 313mg
- Fat: 45.6g
- Carbohydrates: 55.4g
- Fiber: 3.9g
- Protein: 14.5g
Keywords: weeknight dinner, quick, easy, vegetarian