This Creamy Tomato & Spinach Gnocchi recipe is the kind of dish you pull together when you want something warm, satisfying, and a little indulgent, without spending ages in the kitchen. The gnocchi goes straight into the pan with the sauce, soaking up all that creamy, garlicky tomato goodness as it cooks.
The spinach adds a bit of colour and freshness, and you can finish it with a handful of parmesan if you fancy. It’s a one-pan wonder that tastes like you’ve made loads of effort when really, it’s just a bit of stirring and simmering. Ideal for a cosy night in or a quick midweek dinner when only comfort food will do.
If creamy pasta’s your thing, you’ll love my Creamy Spinach & Ricotta Stuffed Shells…proper comfort in every bite.
🍴 Tools You’ll Need
Non-Stick Frying Pan – A large pan like this is perfect for one-pan creamy gnocchi.
Garlic Press – Optional, but this one makes fresh garlic prep a breeze.
Microplane Grater – Get that perfect parmesan finish with a tool like this.
Wooden Spoon – A good spoon like this is great for stirring without sticking.
Creamy Tomato & Spinach Gnocchi Recipe
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
- 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.
Top Tips for this Creamy Tomato & Spinach Gnocchi Recipe
Use fresh gnocchi: It cooks faster and has a softer, pillowy texture, perfect for soaking up the creamy sauce.
No lid? No problem: Just stir the gnocchi a bit more often and cook slightly longer until it’s soft and coated.
Adjust creaminess: If you like it richer, add a splash more cream at the end. For a lighter version, swap for half milk and half cream or use crème fraîche.
Add protein: Stir in cooked chicken, prawns, or crispy bacon if you want to bulk it up.