The most famous question of them all: what’s for dinner tonight? I GET IT. The question we all wish someone else would answer for us 99% of the time.
The good news is, I have the answer. The best answer around. This is the easy dinner recipe you’ll keep in your back pocket for times just like this. Yet it’s so easy and elegant, you’ll be reaching for it on date nights at home, too.
It takes around 20 minutes to make, all in ONE PAN, and even has some veggies thrown in for good measure.
Did you catch the part where I said one pan? Yes, one pan to clean. Ain’t nobody arguing with that.
It’s a dinner dream come true, this one-pot gnocchi recipe. Made with a creamy, luxurious tomato sauce with a handful of spinach tossed in with pillow gnocchi. It’s dreamy and about to become your go-to comfort food dinner.
Ingredients & Substitutions, if needed
Let’s take a closer look at this one-pot “pasta” recipe. It uses 10 simple ingredients that you can easily customize to meet your needs! 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.
As always, be sure to see the full recipe card below for all the details.
- Leek & Yellow Onion: they make our aromatic base.
- I use leek in this recipe for variety and depth of flavor, however, I realize that when you’re making a quick dinner you might not have it on hand. In this 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 also use dried, shelf-stable gnocchi.
- 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. Check that it’s vegetarian if needed.
- Half and Half (or heavy cream): using one of these is an option, but recommended for the most creamy gnocchi around.
- Readers have commented that they’ve used coconut milk and almond milk for dairy-free substitutes with success, however, I haven’t tried either myself.
Preparing the Leek
If you haven’t worked with leeks before, be sure to see my guide all about leeks to learn more in-depth information on how to cut and clean them. There are two methods for cleaning, which you’ll definitely need to do because they are sandy!
For this recipe, you’ll be slicing the leek, although you can dice it similarly to the onion if you prefer. After you cut the root end and dark tops off of the leek, you’re left with the white and light green parts.
Cut it in half, to form half-circles. At this point, you can rinse them to clean or follow the bowl method.
Either way, proceed and cut the two sides into about 1/4 to 1/2 inch slices. As you’ll see in the photo, this results in small half-moon pieces that layer apart.
If proceeding with the bowl method for cleaning, place the slices in a bowl of water. Swirl them around, drain, and rinse once more.
How to Make One-Pan Gnocchi
It’s not quite a throw-it-in-the-one-pan-and-be-done recipe, but it’s just as simple. It’s not a throw-and -go kind of recipe because we are layering in the flavors.
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.
As always, be sure to see the full recipe card below for all the details.
Start with the aromatics
Similar to layering in flavor with salt, the leek and onion cook first. As they sautee and become tender, they develop a lot of flavors.
Add the garlic once they’re slightly tender. And enjoy the lovely aromatics.
Use a large skillet so that it can hold all the goodness! I recommend at least a 12-inch skillet with sides. I often use this non-stick skillet or a stainless steel skillet.
Tomatoes Create the Sauce Base
Next, add whole cherry tomatoes to the pan. The tomatoes will start to blister and roast, and their exterior will get wrinkly, possibly crack, or turn a little golden brown. At this point, begin to gently “smash” them using the back of a spoon or spatula.
Smashing them releases the juices and starts to create the tomato cream sauce. After the tomatoes begin to pop, it’s time to deglaze the pan with white wine or stock.
Deglaze is a fun way of saying slowly add the liquid and scrape any brown bits off the bottom of the pan for…you guessed it…flavor!
Add in a few pats of butter. Y’all know we can’t have creamy sauce without butter!
Cook the Gnocchi
Add the gnocchi to the pan, stir to coat in the sauce, and make sure they are in an even layer as much as possible. With the sauce simmering, cover the pan. This helps the gnocchi cook through.
You’ll likely need to 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.
The Finishing Touches
A minute before the gnocchi is ready, stir in the half-and-half and parmesan cheese until melted into the sauce.
If you prefer it extra saucy, you may need to add more vegetable stock at this point. Some gnocchi seems to soak up more of the liquid than others. As with any recipe, use your best judgment and preferences to create the perfect dish!
Then, add the spinach to the skillet. Stir it into the dish and with the residual heat, it will wilt into the sauce. It adds a beautiful pop of color and, of course, nutrients.
Now that it’s cheesy, creamy, and ready to enjoy, be sure to garnish with some fresh basil or chopped parsley 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.
Several readers have left feedback that they have tried coconut milk and almond milk to make a dairy-free version of this recipe and had success. I haven’t tried either myself, though. If you do give it a try, be sure to let us know how it goes!
Serving Ideas
Portions: If you’re serving the gnocchi on its own, it is enough for two hungry-people servings. It can be stretched out to 4 servings with the addition of a side salad, a veggie side, or another “main” dish alongside it.
“Main” Dishes: if you’re looking for a meat main dish to serve alongside, try grilled or baked chicken. The flavors will work well together. Or, add in some cooked ground Italian sausage. It would also work well with white fish or sauteed shrimp.
Side Dishes: a basic green side salad pairs well with this dish, as does the classic caesar salad (don’t forget the homemade croutons!). A hearty vegetable would also work well. Consider one of these options:
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I recommend doing so slowly on the stove over medium heat, adding more vegetable broth (or water in a pinch) as needed to thin it out.
If you must reheat it in the microwave, I recommend doing so at half-power or in intervals. In my experience, reheating the gnocchi on high for too long has resulted in some of the gnocchi getting hard.
Freezing
This dish is definitely best served fresh, but I did test out how it would fare if frozen, and to my surprise, it wasn’t so bad!
If you need to freeze any leftovers, I recommend doing so with a few extra tablespoons of liquid – stock or water – in a freezer-safe container like Souper Cubes. Freezing it with added liquid will create a better consistency for the sauce once it’s reheated and help to prevent the gnocchi from getting too hard.
Reheat from frozen on the stovetop until thawed through. If using the microwave, reheat at 50% for 5-6 minutes, stirring once it’s thawed, until heated through. As with reheating refrigerated leftovers in the microwave, any gnocchi that gets too hot will harden, so be mindful of the heat setting.
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!
Get the Recipe One Pot Creamy Tomato Spinach Gnocchi
Ingredients
- 3 Tablespoons olive oil
- ½ cup (40 g) sliced leek, ~1 large leek, white and light green parts
- ½ cup (64 g) yellow onion, diced
- 3-4 cloves garlic, minced
- 10-12 ounces cherry tomatoes, 1 pint, or grape tomatoes
- ¾ cup white wine or vegetable stock*, more stock if needed to thin sauce
- 3 Tablespoons unsalted butter
- 16 ounces (453 g) gnocchi, refrigerated or dried
- ¼ cup (26 g) grated parmesan cheese
- 2 cups baby spinach, a few handfuls
- ¼ cup half-and-half, room temperature or lukewarm
- Salt and pepper, to taste
Equipment
- Large 12-inch Skillet with Sides – 2 Recommendations:
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 and remember to continue to add it in layers for flavor! Add garlic and cook for another 2-3 minutes until fragrant.3 Tablespoons olive oil, ½ cup sliced leek, ½ cup yellow onion, 3-4 cloves garlic, Salt and pepper
- 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.10-12 ounces cherry tomatoes
- 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.¾ cup white wine or vegetable stock*, 3 Tablespoons unsalted butter
- Add in the gnocchi, stir to coat in the sauce, and make sure they are in a single layer to cook evenly. Bring to a simmer and cover the pan (use foil or a baking sheet if you don't have a lid) and cook about 2 minutes longer than the package suggests. Since they won't be submerged in boiling water, they generally take a little longer to cook. I usually cook mine for about 4-5 minutes total (*see notes). Stir once or twice, and be sure to taste test, they will be soft and pillowy when done!16 ounces gnocchi
- A minute before the gnocchi is done, stir in parmesan cheese and half-and-half. Then, stir in the spinach until wilted. Add additional vegetable stock if needed for desired consistency.¼ cup grated parmesan cheese, 2 cups baby spinach, ¼ cup half-and-half
- Serve immediately with additional parmesan and/or a garnish of fresh basil or chopped parsley as desired. Enjoy!!
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 swish around to remove any dirt and sand. Drain and rinse.
- Serving Size: Makes 2 large portions or 4 smaller portions that are perfect if served with a side or other protein.
- Gnocchi: use either fresh/refrigerated gnocchi from the fresh pasta section of the grocery store, or shelf-stable, dried gnocchi, found in the pasta aisle. Note the cook time of your package. Dried gnocchi will usually soak up more of the liquid, so you may need to add more.
- The Liquid: If your gnocchi absorbs more of the liquid (dried gnocchi tends to), or you’d like it saucier, add water or vegetable stock in 1/4 cup increments at the end until the desired consistency is reached.
- Reheating: I recommend doing so slowly on the stove over medium heat, adding more vegetable broth (or water in a pinch) as needed to thin it out. If you must reheat it in the microwave, do so at half-power or in intervals. In my experience, reheating in the microwave for too long on high power results in some of the gnocchi getting hard. See post for freezing recommendations.
- *Look for cheese specifically labeled vegetarian, if needed. Both BelGioioso and Whole Foods 365 have vegetarian parmesan.
This recipe is part of our Date Night Recipes to Love roundup. Check it out!
My family loved this one!
Yesss, so easy and delicious! Glad you all enjoyed!
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!
Glad you enjoyed, Nicole! 🙂 Thanks for commenting!
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.
Thanks so much, Ann! I’m so glad you enjoyed! Love knowing that cauliflower gnocchi worked well, too!
Just made this and I love it! I love that it is vegetarian but still delicious. Will be making this a lot~
Yay! Thanks for commenting, Alyssa!
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).
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!
Sooooooo good
Glad you enjoyed! 🙂
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!
I’m glad you enjoyed the flavors! Thanks for commenting!
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
Couldn’t agree more! 🙂
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!
Sounds like a PERFECT girl’s night! I’m so glad to hear you enjoyed it! Thanks for commenting!
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.
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!
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. ?
I’m so glad you loved it, Jo! It’s on rotation in my house, too 😉 … and thank you for commenting!
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!
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!!
Beautiful! I used red chard because didn’t have leeks on hand, & vegan cream cheese instead of half n half. Lovely.
I’m so glad to hear you enjoyed! Thanks for sharing your subs with us, and for commenting!
Love this recipe! It was my first time making/trying gnocchi and it went great! THANK YOU 🙂
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 ?
That sounds like an excellent week 🙂 I’m so glad you enjoyed it!
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!
I LOVE that you made it with your daughter! And that you both enjoyed it! Thanks for commenting! 🙂
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.
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!!
Is the nutritional information the whole recipe or for one serving?
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.
It turned out great even though I used grape tomatoes instead of cherry (didn’t know the difference) and salted butter instead of unsalted.
Awesome! So glad you enjoyed! 🙂
Absolutely delicious!
So glad you enjoyed it! Thanks, Josh!
Yum! I made it while we were camping in our RV. So good & easy.
That’s awesome! So glad you enjoyed, Judy!
This was really good! I added reb bell pepper.
Sounds delish, Rachel! I’m glad you enjoyed it!
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!!!
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!).
I’ve made this so many times now…my hubby and neighbour love it so much! Me too!
I’m so happy to hear that, Ola! Thank you!
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!!!!!!
I’m so glad to hear you love it! Thanks so much, Julie!!
this was SO GOOD. made it with a few roasted chicken thighs. def will make again.
Yummy! So glad you enjoyed it. Thanks, Sara!
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!
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!
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!!
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.
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! 😋
Thank you so much, Diana! I’m so glad you enjoyed – can’t wait to hear what you think if the mushroom gnocchi!
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.
I’m so glad to hear! Thanks for commenting and for sharing your substitutions too!
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!
Yay, thanks, Stacey! I’m so glad you enjoyed it. Let me know how the almond milk works out!
This recipe was so good yet so easy. It’s like Sunday dinner on a week night.
That’s the perfect way to describe it. I’m so glad you enjoyed it, thanks, Lindsae!
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.
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!
Made this for friends we had over for dinner. One of our friends is a Chef and he was very impressed! My husband is Italian and he is begging me to make it again! Thank-you for an easy, one pan recipe that tastes like I slaved all day 😉
What compliments! Thank you so much for your sweet comment, Jill! I’m so happy to hear everyone loved it!
This is THE BEST gnocchi recipe! It’s fresh, easy to make, smells amazing, and tastes even better. I used 1/2c vegetable broth and 1/4 c of white cooking wine for the broth which gave it an exquisite flavor.
So glad to hear you love it, Leila! Thank you so much for sharing!
This was a huge hit, and very easy to prepare. Thank you!
So glad to hear! Thanks, Mike!
AMAZING. first time making it (super easy) and it looks and tastes like a restaurant quality meal. Definitely going to make this again. Tons of compliments.
Thank you!!
I am so glad to hear that! Thank you so much for making it and taking the time to leave your review!
We loved this!!!!It is a high end restaurant-quality dish! Definitely a keeper!
Yay, I’m so glad to hear! Thank you so much!
SO good! I don’t rate things often, but had to take the time to comment how amazing this is! Followed the recipe exactly how it was written and it turned out wonderfully. Seriously so delicious!
Aw, thank you so much for taking the time, Maddi! I can’t tell you how much I appreciate it. I’m SO glad to hear you loved it!
Delicious and filling. I possibly added a little too much salt, but will remember next time. This just might be a weekly meal, it’s so good!
I’m so glad to hear you enjoyed it! Thanks so much for commenting!
I’ve made this for dinner tonight and it was delicious, I just made 1 change, in my family my mom use chicken bullion a lot so I added that fantastic thanks for the recipe
So glad to hear! Thanks, Oswaldo!
looks delicious
I made this for a date night and it was a HIT! Such an easy recipe for making after work as I did. Wonderful flavor too. This will be made many times to come. Thank you
I’m so glad to hear! Thank you so much for giving it a try and commenting, Cara!!
Omg, this is pure heaven! Thank you for making my tummy so very happy.
Yay! I’m so glad to hear you loved it. Thanks so much for sharing, Melody!
Made this tonight for my husband and myself. He usually does all the cooking so even this simple dish was quite a stretch for me. It turned out perfectly and was so easy to make! We both loved it. Thank you!
Oh, I am so glad to hear it! Thanks, Tracey!
Absolutely delicious! Used whipping cream instead of half & half and omitted the butter. My son said it was restaurant quality.
What a compliment! I’m so glad you enjoyed. Thanks for sharing your subs too!
Great, easy recipe. I added an eggplant to add more veggies. I’m lactose intolerant, so I used unsweetened almond milk and swapped butter for olive oil. It was still super creamy and I’ll definitely make again!
I’m so glad you were able to adapt it! Thanks for sharing, super helpful!
I swapped the half and half for Crème Fraîche, really nice recipe and easy to adjust to your liking 🙂
Oh yum! Thanks so much for sharing; I’m glad you enjoyed!
Absolutely delicious!! My picky kids devoured it!
I’m so glad everyone loved it! The highest compliment indeed 🙂 Thanks so much, Susan!
This recipe was fantastic! Easy to make and delicious.
I’m so glad to hear you loved it! Thanks, Monica!!
This recipe was delicious! It was very easy to follow and make. Mine turned out to be very thick and I wish it was a bit thinner, but overall it was great and I would make it again!
I’m so glad to hear you enjoyed it, Gabriela! Add more vegetable stock next time as noted to thin out the sauce to your liking. Thanks so much for making and commenting!
I made this recipe it is so delicious I highly recommend everyone to make this you can go wrong
So glad to hear you enjoyed it, Rosanne!