One-Skillet Gnocchi With Spinach

This One-Skillet Gnocchi with Spinach is a quick and easy 30-minute dinner that is perfect when you want to skip the meat and still enjoy something hearty and satisfying. Tender gnocchi simmer with rich tomatoes, onions, and garlic, then finish with spinach, gooey mozzarella cheese, and fresh basil.

What You’ll Love About One-Skillet Gnocchi with Spinach

I try to incorporate at least one or two meatless meals as part of our weekly menu. I find that vegetarian suppers not only feel lighter and tend to make me less sluggish, it’s usually better on the wallet as well!

This one-skillet gnocchi with spinach has fantastic flavor and it’s the perfect balance of comfort and convenience all in one-pan.

It’s a dish that kind of feels fancy and indulging but it’s also incredibly light and packed with simple, wholesome ingredients.

What Is Gnocchi?

Gnocchi (pronounced nyoh-kee) are these irresistible, soft and pillowy dumplings typically made from potatoes, flour, and eggs. They are kind of like pasta but with a tender chewy texture. Gnocchi makes a great option for a vegetarian meal because they are hearty and filling so you won’t even miss the meat. You can boil, roast, or pan fry them. For this recipe we will be simmering the gnocchi with tomato sauce and vegetable broth to make this meal super fast.

Key Ingredients For Gnocchi with Spinach

• Gnocchi– I use prepared potato gnocchi. You can find this in the dry and fresh pasta section of the grocery store.
• Onions and garlic
• Tomatoes– You’ll want to use grape or cherry tomatoes as they are slightly sweeter and cook down quickly.
• Broth- To keep this meal fully vegetarian I use vegetable broth. My favorite is better than bouillon vegetable base. Or use chicken broth.
• Balsamic vinegar- This adds a wonderful richness and depth of flavor to the tomato sauce.
• Seasonings- Italian seasoning, salt, pepper, red pepper flakes.
• Sugar- A touch of sugar will help balance out the acidity from the tomatoes.
• Heavy cream- This is optional but adds a nice creamy finish.
• Spinach- Make sure to use fresh spinach.
• Mozzarella cheese- I use fresh mozzarella balls but you can also use pre-shredded and shred your own.
• Fresh basil

Substitutions and Add-Ins

Step By Step Directions

See full instructions in recipe card below

• Step One. In a large skillet with olive oil sauté onions, tomatoes, and garlic until tomatoes turn into a thick sauce.
• Step Two. Add sugar, seasonings, balsamic vinegar, and vegetable broth. Bring to a boil and stir in gnocchi. Cook until gnocchi are tender.
• Step Three. Stir in heavy cream and spinach. Wilt spinach then place mozzarella balls on top to melt. Top with fresh basil and serve.

Tips

What To Serve with Gnocchi and Spinach

This is a complete meal in one-pan, however, a simple salad like this Crunchy Lemon Parmesan Salad would be a great addition, or serve with crusty bread to soak up all the yummy tomato sauce.

Storing and Reheating

Make sure gnocchi is completely cooled, then store in the refrigerator in an airtight container up to 5 days. Reheat in the microwave until warmed through, or place in the oven at 350℉, covered, and heat until hot and bubbly.

More Skillet Meals To Enjoy

• One-Skillet Taco Pasta
• Butternut Squash and Chicken Sausage Skillet
• Skillet Ravioli with Meat Sauce
• Skillet Beef and Cheese Lasagna

One-Skillet Gnocchi with Spinach

This One-Skillet Gnocchi with Spinach is a quick and easy 30-minute dinner that is perfect when you want to skip the meat and still enjoy something hearty and satisfying. Tender gnocchi simmer with rich tomatoes, onions, and garlic, then finish with spinach, gooey mozzarella cheese, and fresh basil.

Print Pin Rate

Course: Dinner

Cuisine: American, Italian

Prep Time: 10 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 32 minutes minutes

Servings: 5 servings

Calories: 289kcal

Equipment

• 1 large skillet with fitted lid

Ingredients

• 2 tbsp olive oil
• 1/2 cup onion, diced
• 3-4 garlic cloves, minced
• 2 pounds grape or cherry tomatoes, about 2 pints
• 1 tsp sugar
• 1/2 tsp Italian seasoning
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp balsamic vinegar
• 1/2 cup vegetable or chicken broth
• 1 pound potato gnocchi
• 1 1/2 cups fresh baby spinach
• 1/4 cup heavy cream
• 8 ounces fresh mini mozzarella balls, or 1 cup shredded mozzarella cheese
• fresh basil to garnish

Instructions

• Heat a large skillet over medium heat with olive oil. Add onions and sauté until slightly softened, about 2-3 minutes. Turn the heat down to medium-low and add tomatoes and garlic. Cook down tomatoes until you have a thick, jam like sauce, about 13-15 minutes. Sir occasionally.

  2 tbsp olive oil

  1/2 cup onions, diced

  2-3 garlic cloves, minced

  2 pounds grape or cherry tomatoes
• Next stir in seasonings, sugar, balsamic vinegar, vegetable broth, and gnocchi. Bring to a simmer, making sure to press the gnocchi down in the sauce so they cook evenly. Cook gnocchi about 7-8 minutes or until tender. They should be soft and pillowy like.

  1/2 tsp each Italian seasoning, salt, and black pepper

  1/4 tsp red pepper flakes

  1 tsp sugar

  1 tbsp balsamic vinegar

  1/2 cup vegetable or chicken broth

  1 lb gnocchi
• When the gnocchi is tender, stir in spinach and heavy cream. When spinach is wilted place mozzarella balls evenly on top. Place the lid on and remove the skillet from the heat. Allow the cheese to melt, then garnish with fresh basil.

  1 1/2 cups spinach

  1/4 cup heavy cream

  8 ounces mozzarella balls

  fresh basil

Notes

Tips

• Add fresh herbs right before serving- Save the herbs to brighten the dish right before serving. Basil is a classic herb with tomatoes but parsley also works great.
• Use a good quality cheese- Try to avoid pre-shredded mozzarella cheese as it doesn’t melt as creamy as fresh mozzarella or freshly grated.

 

Substitutions and Add-Ins

• Use canned tomatoes– You can use a large can of crushed tomatoes instead of fresh tomatoes.
• Other seasonings– Use dried herbs like oregano, thyme, or herbs de province.
• Add more veggies- Add other veggies like shredded carrots, zucchini, egg plant, or mushrooms.
• Add Meat- If you want to include meat, try ground beef, turkey, or chicken.

 

Storing and Reheating

• Make sure gnocchi is completely cooled, then store in the refrigerator in an airtight container up to 5 days. Reheat in the microwave until warmed through, or place in the oven at 350℉, covered, and heat until hot and bubbly.

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 289kcal | Carbohydrates: 44g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 13mg | Sodium: 668mg | Potassium: 498mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1991IU | Vitamin C: 46mg | Calcium: 67mg | Iron: 5mg

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