Creamy Tomato Gnocchi Skillet

$- 1 package (16 oz) potato gnocchi - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 can (14 oz) crushed tomatoes - 1 cup heavy cream - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup fresh spinach, chopped - ½ cup grated Parmesan cheese - Fresh basil leaves for garnish If you don’t have potato gnocchi, try using ricotta gnocchi or even pasta. For olive oil, you can use canola oil or avocado oil. In place of heavy cream, try coconut cream or a mix of milk and butter. If you want a fresh herb flavor, use fresh basil and oregano instead of dried. For a dairy-free option, swap Parmesan cheese with nutritional yeast. Choose gnocchi that feels slightly firm. Look for fresh garlic that has no soft spots. When picking tomatoes, go for a brand with no added sugars or preservatives. Heavy cream should be thick and rich; check the label for high-fat content. For spinach, choose bright green leaves with no wilting. Fresh basil should feel vibrant and aromatic. Always check expiration dates on all packaged items for the best quality. {{ingredient_image_1}} Start by boiling water in a large pot. Add a pinch of salt to the water. Once the water boils, add the potato gnocchi. Cook them until they float, which usually takes about 2 to 3 minutes. This means they are done! Carefully drain the gnocchi and set them aside. It is important to let them rest while you make the sauce. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic. Sauté the garlic for about 1 minute until it smells good. Next, pour in 1 can of crushed tomatoes. Bring the mixture to a gentle simmer. Then, stir in 1 cup of heavy cream. Add 1 teaspoon each of dried basil and dried oregano, along with salt and pepper to taste. Let the sauce simmer for about 5 minutes. This will help all the flavors mix well. Now it’s time to bring everything together! Add the cooked gnocchi to the skillet. Gently stir to coat the gnocchi in the creamy tomato sauce. Next, fold in 1 cup of chopped fresh spinach. Allow the spinach to cook for about 2 to 3 minutes until it wilts. Finally, remove the skillet from heat. Sprinkle ½ cup of grated Parmesan cheese on top. This will melt slightly and add creaminess. Serve hot and garnish with fresh basil leaves for a lovely touch. To make the sauce creamy, always use heavy cream. It blends well with tomatoes. If you want a lighter version, try half-and-half. You can also add cream cheese for extra richness. Stir it in slowly to avoid lumps. Always let the sauce simmer. This helps all the flavors mix well. For more flavor, add extra herbs. Fresh basil or parsley works great. A dash of red pepper flakes adds a nice kick. You can also toss in some sautéed mushrooms or bell peppers for depth. If you love cheese, try adding more Parmesan. It melts nicely and adds depth to the dish. Use a large skillet for this recipe. A non-stick skillet makes it easier to stir. A cast-iron skillet retains heat well, giving a nice finish. Make sure to have a wooden spoon handy for mixing. For best results, use a lid when simmering. It helps the sauce thicken and keeps it warm. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh garlic and high-quality canned tomatoes. Fresh spinach adds a vibrant taste and texture. Customize Your Seasoning: Feel free to adjust the dried herbs to your liking. Adding a pinch of red pepper flakes can give your dish a nice kick! Don’t Overcook the Gnocchi: Keep an eye on the gnocchi while boiling; they are done when they float to the surface. Overcooking can make them mushy. Serve Immediately: This dish is best enjoyed fresh and hot. If you need to reheat leftovers, do so gently to maintain the creaminess. {{image_2}} If you want a vegetarian dish, this recipe is perfect. The creamy tomato gnocchi skillet already shines with its rich flavors and textures. You can boost the veggie power by adding more fresh vegetables. Try diced bell peppers, mushrooms, or zucchini. They add great taste and color to your meal. You can also swap the Parmesan cheese for a vegan alternative. Nutritional yeast makes a nice cheese substitute. Adding protein can make this dish more filling. You can use cooked chicken or sausage for extra flavor. If you opt for chicken, grill or sauté it first. Cut it into bite-sized pieces, then add it to the skillet with the gnocchi. For sausage, slice it and cook it until brown before adding the sauce. Both options work well with the creamy tomato sauce. If you need a gluten-free dish, you have choices. Look for gluten-free gnocchi made from potato or rice flour. They taste just as good! You can also use gluten-free pasta for a similar effect. Just make sure to check the cooking times, as they may differ from regular gnocchi. This way, you can enjoy a creamy tomato gnocchi skillet without worries. To store leftovers, let the creamy tomato gnocchi cool first. Then, place it in an airtight container. Make sure to seal it well. Store in the fridge for up to three days. If you want to keep it fresh longer, consider freezing. When you are ready to eat, you can reheat the gnocchi. Use a skillet over low heat. Add a splash of water or extra cream to keep it moist. Stir gently until it is hot throughout. You can also use a microwave. Heat it in short bursts, stirring in between. If you want to freeze the gnocchi, do it before adding the cream. Cook the gnocchi and let it cool. Place it in a freezer-safe bag. Lay it flat to save space. When you want to use it, thaw it in the fridge overnight. Then, make the sauce fresh when you’re ready to eat. This keeps the gnocchi and sauce tasting great! Yes, you can use store-bought gnocchi. It’s quick and easy. Most grocery stores offer fresh or frozen options. Just cook it according to the package. This saves time and gives you great taste. To add spice, you can use red pepper flakes. Just sprinkle some into the sauce while it simmers. Start with a small amount and taste. You can always add more spice if you like heat. Another option is to add diced jalapeños for a fresh kick. Gnocchi pairs well with many sides. A simple green salad brings freshness. Garlic bread is great for dipping into the creamy sauce. Roasted vegetables add color and flavor. You can also serve it with a light soup for a full meal. You’ve learned about how to choose and use great ingredients for gnocchi. I shared tips for cooking the gnocchi and making a tasty tomato sauce. Plus, I discussed ways to change up the recipe for different diets. Now, you can store your leftovers easily and even make meal prep simpler. Keep these tips in mind, and you’ll enjoy flavorful gnocchi every time. Happy cooking!$

Creamy Tomato Gnocchi Skillet

A delicious and creamy gnocchi dish cooked in a flavorful tomato sauce with spinach and Parmesan.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

16 oz potato gnocchi
2 tablespoons olive oil
3 cloves garlic, minced
14 oz crushed tomatoes
1 cup heavy cream
1 teaspoon dried basil
1 teaspoon dried oregano
to taste salt and pepper
1 cup fresh spinach, chopped
0.5 cup grated Parmesan cheese
for garnish fresh basil leaves

Instructions

Cook the gnocchi according to package instructions until they float to the surface. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Pour in the crushed tomatoes and bring to a simmer. Stir in the heavy cream, dried basil, dried oregano, salt, and pepper. Let it simmer for about 5 minutes, allowing the flavors to meld.
Add the cooked gnocchi to the skillet, stirring gently to coat them with the creamy tomato sauce.
Fold in the chopped spinach and let it cook for an additional 2-3 minutes, until the spinach wilts.
Remove the skillet from heat and sprinkle the grated Parmesan cheese on top, allowing it to melt slightly.
Serve hot, garnished with fresh basil leaves for a pop of color and freshness.

Notes

Serve hot and garnish with fresh basil leaves.

Keyword creamy, gnocchi, Parmesan, spinach, tomato