The most famous question of them all: what’s for dinner?
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 POT, and even has some veggies thrown in.
Did you catch the part where I said one pot? Yes, ONE pan to clean. Ain’t no body arguing with that.
What’s in Creamy Tomato Spinach Gnocchi?
Let’s take a closer look. Simple, fresh ingredients…
- leek
- onion
- garlic
- cherry tomatoes
- spinach
- refrigerated gnocchi
- white wine or veggie stock
- butter
- parmesan
- 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!
I wanna talk about it for a minute though, naturally.
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!
How to Make One Pot Gnocchi
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 over on Instagram. 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, add in the garlic, and then continue with the rest of the ingredients. Starting with the aromatics as the building blocks guarantee flavor.
Next in go the 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.
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 ;)).
Some spinach for color and nutrients, then some parmesan, butter, and half-and-half for added creamy richness. Ah, the creaminess!
P.S. Many gnocchi’s are gluten-free, which means you can enjoy this “pasta” dish worry-free if you’re gluten intolerant! WIN!
More Quick and Easy Vegetarian Dinners
- Tuscan White Bean Skillet
- Simple Blistered Tomato Pasta
- Easy Spring Vegetable Fusilli
- Vegetarian Lo Mein
One Pot Creamy Tomato Spinach Gnocchi
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2–4 servings 1x
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Description
A luxurious, one-pot vegetarian dinner that’s ready in 20 minutes!
Ingredients
- 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
Instructions
- 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.
Notes
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!).
- Category: Dinner
- Cuisine: Italian
Keywords: gluten free, quick, easy, vegetarian
Angel Kelly
My family loved this one!
★★★★★
Becca
Yesss, so easy and delicious! Glad you all enjoyed!
Nicole Meyer
This was delicious! Seriously, I can’t wait to have more for leftovers. My house smells like an Italian restaurant. I loved this was vegetarian.
I made a couple of modifications: 1.) used cream instead of half/half because that is what I had on hand and 2.) added more liquid, like a lot more. It was still pretty darn thick, and 3.) instead of using just wine or vegetable stock, I used half one and half of the other. Also, next time, I will keep a better eye on the gnocchi; I overcooked them a bit (package said 3 min, then added another 3 per recipe instructions).
Served it up with some asiago bread and salad, but next time will skip the salad since the dish already had a healthy amount of spinach and tomatoes.
Thank you for the dinner win!
Becca
Glad you enjoyed, Nicole! 🙂 Thanks for commenting!
Alyssa Ready
Just made this and I love it! I love that it is vegetarian but still delicious. Will be making this a lot~
★★★★★
Becca
Yay! Thanks for commenting, Alyssa!
Stacey
Oh man this sauce is amazing. Very easy dish to make that tastes like you’ve slaved in the kitchen all day. Only made a few changes with homemade gnocchi and added a squeeze of lemon and fresh basil to top it off. We can’t wait to make this sauce with other mains (fish, chicken).
★★★★★
Becca
Love the squeeze of lemon juice! You’ve inspired me to make this sauce with other mains too. I’m so glad you loved it. Thanks for commenting!
Shan
Sooooooo good
★★★★★
Becca
Glad you enjoyed! 🙂
Raspberry Blue
This was a very good recipe. The hardest part was cutting the leek and the onions. It did turn out a little thick so I may include more broth next time, but otherwise, the flavor was really good and unique!
★★★★★
Becca
I’m glad you enjoyed the flavors! Thanks for commenting!
Laura
I absolutely love the sauce in this recipe, it’s so easy and definitely use the white wine if you can! Quick enough for a weeknight and fancy enough for a weekend! I’ve even used this sauce technique for other pastas when throwing a quick dinner together
★★★★★
Becca
Couldn’t agree more! 🙂
Arlee
Just had a girl’s-night-in with a friend and we made this… OMG. So tasty!!! And easy! My house smells amazing right now. Thanks for the recipe! Definitely a showstopper!
Becca
Sounds like a PERFECT girl’s night! I’m so glad to hear you enjoyed it! Thanks for commenting!
Sam Rivard
Made this for dinner tonight! It was spectacular. The gnocchi were perfectly cooked in the sauce and clean up was so easy! Elegance of a weekend meal with the ease of a weekday meal. Will definitely be put into the rotation.
★★★★★
Becca
I’m so happy to hear, Sam! You definitely have it right with “Elegance of a weekend meal with the ease of a weekday meal.” Thanks for commenting!