You are going to love this One-Pot Creamy Gnocchi recipe for an easy dinner (including clean-up!). It uses refrigerated gnocchi for a quick, simple gnocchi dish and is tossed in a luxurious and creamy tomato spinach sauce for a comforting vegetarian meal that’s ready in just 25 minutes from start to finish!
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 a one-pot gnocchi recipe made with a creamy, luxurious tomato sauce with a handful of spinach tossed in, too. It’s dreamy and about to become your new go-to comfort food dinner.
What’s in Creamy Tomato Spinach Gnocchi?
Let’s take a closer look at this one-pot “pasta” recipe. It uses simple ingredients that you can easily customize to meet your needs!
- Leek & Yellow Onion: they make our aromatic base. I use leek in this recipe for variety, however, I realize that when you’re making a quick dinner you might not have leek on hand. In which case, you can substitute yellow onion. Just promise me you’ll try it next time with the leek if you do, ok? It’s just so delish.
- Garlic: adding to the aromatics, there’s no pasta recipe that can be without garlic, is there?
- Cherry Tomatoes: really, you can use cherry or grape tomatoes here. The small tomatoes burst into the sauce and release their juices, contributing to the flavor and texture.
- Spinach: a delicious addition to wilt in at the end, it adds texture, flavor, and nutrients to this pasta recipe. You could also use kale or arugula.
- Gnocchi: this recipe makes things really easy and uses refrigerated gnocchi, found in the fridge section of your local grocery store. You can use shelf-stable gnocchi, just note the cook times with etiher, as they will vary depending on the brand you buy.
- White Wine or Vegetable Stock: deglazing a sauce brings a lot of flavor as any caramelized bits on the bottom of the pan get scraped up. A lovely way to do this and add even more flavor is to use white wine. If you don’t have wine open, you can also use vegetable stock, which adds loads of flavor too. If you have neither, use water, but be sure to adjust salt levels as needed as there will be less flavor if using water.
- Butter: need I say more?
- Grated Parmesan Cheese: salty, cheesy, and delicious with the flavors we have going on here. I like using grated parmesan as it blends into the sauce best.
- Half and Half (or heavy cream): using one of these is option, but recommended for the most creamy gnocchi around. Readers have commented on using coconut milk and greek yogurt as substitutes, however I haven’t tried either myself.
There it is: 10 ingredients (or fewer)! And they all come together 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
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. Blistering the tomatoes is how we are making the creamy tomato sauce (of course, with the addition of some cream later on too).
After the tomatoes begin to pop, it’s time to deglaze the pan with white wine or stock.
Add the gnocchi to the pan and cover it to help them cook further.
Cook the gnocchi about 2 minutes longer than the package directions state. Because we aren’t fully submerging the gnocchi in boiling water to cook them, we need to give them extra time.
Regardless of adding a few extra minutes, it will still be a quick process. Refrigerated gnocchi doesn’t take long to cook! Do note, if you are using shelf-stable gnocchi, it will likely take longer to cook.
Right before the gnocchi is ready, add the spinach to the pan and allow it 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 it Creamier?
Add the final creamy touches! It wouldn’t be creamy gnocchi without parmesan cheese, butter, and half-and-half for creamy richness. Ah, the creaminess! Ah, this easy vegetarian gnocchi recipe wonder.
Now that it’s cheesy, creamy, and ready to enjoy, be sure to garnish with some fresh basil for added freshness and flavor, then dig in and enjoy this super easy, total comfort food, meal.
Common Questions
If your gnocchi is gluten-free, then yes! Be sure to check the packaging, as some brands are made with flour, and others are certified gluten-free.
I haven’t tested it myself but several readers have commented that they have made it with success. Be sure to let us know if you try it!
It will depend on how much liquid your specific gnocchi absorbs. That being said, in the end, this is a thicker sauce recipe. If you want the finished dish to be saucier, add more vegetable stock for a thinner sauce.
More Quick and Easy Vegetarian Dinners
- Tuscan White Bean Skillet
- Simple Blistered Tomato Pasta
- Easy Spring Vegetable Fusilli
- Vegetarian Lo Mein
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
One Pot Creamy Tomato Spinach Gnocchi
Equipment
Ingredients
- 3 Tablespoon 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 more stock if needed to thin sauce
- 3 Tablespoon 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.Â
- 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.Â
- 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 (*see notes). Be sure to taste test!
- Stir in parmesan, spinach, and half-and-half. Add additional vegetable stock if desired (see notes). The spinach will wilt with the heat of the gnocchi. Serve immediately with additional parmesan and/or fresh basil as desired.
Video
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.
- Cook Time: The final cook time of the gnocchi may vary depending on what the packaging says for the brand you use. Generally, it takes 2 minutes longer than suggested, but be sure to check and taste test (the best part! :)).
- The Liquid: If your gnocchi absorbs more of the liquid, or you’d like it saucier, add water or vegetable stock in 1/4 cup increments until the desired consistency is reached.
- Reheating: If reheating, do so slowly on the stove as the gnocchi tends to get hard if microwaved, in my experience.Â
- *Makes 2 “meal-sized” portions or 4 small portions.
Nutrition
This recipe is part of our Date Night Recipes to Love roundup. Check it out!
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!
Ann
Best recipe I’ve made in a long time. I used cauliflower gnocchi to keep it lower carb. Love it!
– can’t wait to make it again.
Becca
Thanks so much, Ann! I’m so glad you enjoyed! Love knowing that cauliflower gnocchi worked well, too!
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!
Jo
Made this tonight and we absolutely loved it.
Definitely will be on rotation in our house. I used gluten free gnocchi. Thank you so much for posting this delicious recipe. ?
Becca
I’m so glad you loved it, Jo! It’s on rotation in my house, too 😉 … and thank you for commenting!
Amanda
I thought this recipe came out great but I think it would be even better with more liquid. I put a cup of stock instead of 3/4. Next time, I will probably put two cups in.
The grocery store was out of frozen gnocchi so I made it from scratch!
Becca
Wow, Amanda! I love that you made your own gnocchi! I wonder if it soaked up more of the liquid. The sauce is on the thicker side to begin with; I’m happy to hear you adjusted to your preferences. Thanks so much for letting me (and others!) in on your tips, and thank you for commenting!!
Ali
Beautiful! I used red chard because didn’t have leeks on hand, & vegan cream cheese instead of half n half. Lovely.
Becca
I’m so glad to hear you enjoyed! Thanks for sharing your subs with us, and for commenting!
Marisa Johnson
Love this recipe! It was my first time making/trying gnocchi and it went great! THANK YOU 🙂
Joanna
So delicious and simple, I made this recipe and made it again a few days later! Leftovers are easy to reheat on the stove and taste great too ?
Becca
That sounds like an excellent week 🙂 I’m so glad you enjoyed it!
Tina
An absolutely delicious recipe. So easy I made it with my 4 year old. She’s a bit of a picky eater and isn’t a big fan of pasta but she enjoyed it!
Becca
I LOVE that you made it with your daughter! And that you both enjoyed it! Thanks for commenting! 🙂
Steph
You had me at leeks. This was absolutely delicious and so easy to follow. I did substitute for cauliflower gnocchi (as that was already on hand), but the flavors were still amazing. Highly recommend.
Becca
Yes to leeks! So glad it worked out with cauliflower gnocchi (we’ve definitely got to use what we have right now, don’t we!?). Thanks for commenting, Steph!!
Destiny
Is the nutritional information the whole recipe or for one serving?
Becca
It’s for half of the recipe (about 1 1/2 cups), so one serving if you’re dividing just between 2. Keep in mind that it’s a guideline and depends on the specific ingredients you use, too.
Jodi
It turned out great even though I used grape tomatoes instead of cherry (didn’t know the difference) and salted butter instead of unsalted.
Becca
Awesome! So glad you enjoyed! 🙂
Josh
Absolutely delicious!
Becca
So glad you enjoyed it! Thanks, Josh!
judy bourne
Yum! I made it while we were camping in our RV. So good & easy.
Becca
That’s awesome! So glad you enjoyed, Judy!
Rachel Soule
This was really good! I added reb bell pepper.
Becca
Sounds delish, Rachel! I’m glad you enjoyed it!
Nile
This was the best recipe I’ve made in a while! The butter in the sauce really took it up a notch, so creamy and rich! I used heavy cream since that’s what I had and grape tomatoes. I also used a shallot instead of a leek, and my store didn’t gave refrigerated gnocchi so I just cooked the gnocchi in water first and threw it in at the end with the parmesan, spinach and cream. Seriously 10/10!!!
Becca
Thank you SO much, Nile! I’m so glad you loved it and were able to use what you had. I bet it was just as delicious with a shallot (love those!).
Ola
I’ve made this so many times now…my hubby and neighbour love it so much! Me too!
Becca
I’m so happy to hear that, Ola! Thank you!
Julie
This was EXACTLY what I have been craving. All of the flavors were on point! Tonight is my 2nd time making it in a week. Thank you so much!!!!!!
Becca
I’m so glad to hear you love it! Thanks so much, Julie!!
sara
this was SO GOOD. made it with a few roasted chicken thighs. def will make again.
Becca
Yummy! So glad you enjoyed it. Thanks, Sara!
Candee
I plan on making this tomorrow for dinner, but I don’t have any fresh tomatoes. I am going to try diced canned tomatoes as I don’t want to chance a trip to the store for one item… we are on a stay at home order here unless absolutely necessary to go out. Do you have any idea how much I should use? If not I will just wing it… I love a rose sauce on Gnocchi!
Becca
Hi Candee – totally on board with using what you have! I’d start with one 14.5oz/411g can of diced tomatoes. That should be enough unless you’re craving more. Let me know how it turns out!
Candee
I made this tonight & it turned out amazing!! It reminded us of one of our favorite dishes at our favorite Italian restaurant, but I think it was even better!! I did end up using canned diced tomatoes because I didn’t have fresh. Here in Canada, the smallest can is 19 oz so I weighed out 14oz on my kitchen scale & it turned out to be about 1 1/2 cups… it was the perfect amount. The only other thing I had to do differently was to use all diced onions instead of 1/2 onions & 1/2 leeks. We both had what we figured was a hearty serving each & had enough leftover for one more serving. I think if you served it with a salad it would likely serve 4 unless you are very big eaters!!
Becca
Thank you so much Candee! That’s the best compliment to receive, I’m so glad you enjoyed it! I’m also so happy to hear the canned tomatoes worked out – such a good tip, especially for wintertime.
Diana
This gnocchi recipe exceeded our expectations. It was super yummy and a quick dinner option on a weekday. I made a double recipe thinking we might have some leftover boy was I wrong. I will definitely be making your mushroom gnocchi recipe next! 😋
Becca
Thank you so much, Diana! I’m so glad you enjoyed – can’t wait to hear what you think if the mushroom gnocchi!
Paula H
Soo easy and delicious with ingredients I had on hand – used a whole onion without leek, used milk with melted
Butter instead of half and half, and used 3 chopped tomatoes instead of cherry. Oh and I added some bacon bits I had leftover. Sooo delicious. Something Fabius the texture of the dumplings and the thick broth. Loved it! Thanks.
Becca
I’m so glad to hear! Thanks for commenting and for sharing your substitutions too!
Stacey
I’ve just discovered this recipe and it is soooo delicious! I used cauliflower gnocchi. Next time I’ll try using almond milk instead of half and half. Thank you for sharing!
Becca Mills
Yay, thanks, Stacey! I’m so glad you enjoyed it. Let me know how the almond milk works out!
Lindsae
This recipe was so good yet so easy. It’s like Sunday dinner on a week night.
Becca Mills
That’s the perfect way to describe it. I’m so glad you enjoyed it, thanks, Lindsae!
Jodi
I just made this last night and it was incredible! One modification (for fewer calories/fat) was that I used fat free Greek yogurt (Siggi’s). It gave it a nice tanginess while still being very creamy.
Becca Mills
I’m so glad you loved it, Jodi! Thanks for sharing your swap, I’m so glad to hear it worked out, and it sounds delicious!