Creamy Tomato & Spinach Gnocchi Recipe
Soft gnocchi in a rich tomato and garlic cream sauce with wilted spinach, comfort food made easy in one pan.
Ingredients
- 400 g fresh gnocchi
- 1 tbsp olive oil
- 2 garlic cloves finely chopped
- 1 x 400g tin chopped tomatoes
- 100 ml double cream
- 2 big handfuls fresh spinach
- 30 g grated parmesan plus extra to serve
- Salt and black pepper to taste
- Fresh basil to garnish (optional)
Instructions
- Heat the olive oil in a large non-stick frying pan over medium heat, I use a large non-stick pan like this one...it’s perfect for one-pan dinners like this creamy gnocchi. Add the garlic and cook for 1 minute until fragrant. You can chop the garlic finely or use a garlic press like this to save time.
- Pour in the chopped tomatoes, season with salt and pepper, and simmer for 5 minutes to reduce slightly.
- Stir in the double cream and bring it back to a gentle simmer.
- Add the gnocchi straight into the pan and stir to coat. Cover with a lid and cook for 5–6 minutes, stirring once or twice, until the gnocchi is tender. A wooden spoon like this is ideal for gently stirring without breaking up the gnocchi.
- Add the spinach and parmesan, stir gently, and cook for another 1–2 minutes until the spinach wilts.
- Taste and adjust seasoning. Serve hot, topped with extra parmesan and a few basil leaves if you fancy.