Creamy Tomato Spinach Gnocchi Skillet Recipe

If you’re craving a quick, comforting dinner that feels a bit fancy but is super simple, you’re going to want to try my Creamy Tomato Spinach Gnocchi Skillet Recipe. This one-pot wonder combines pillowy gnocchi with juicy blistered cherry tomatoes and plenty of fresh spinach, all wrapped up in a luscious, creamy sauce. Trust me, once you make this, it’ll be your go-to weeknight meal — it’s cozy, cheesy, and packed with flavor!

Ingredients You’ll Need

The beauty of this Creamy Tomato Spinach Gnocchi Skillet Recipe is how the simple ingredients come together to create something so flavorful. When shopping, look for fresh cherry tomatoes and tender baby spinach—they really make the dish pop.

• Olive oil: A good quality extra virgin gives a nice fruity flavor to the base of the sauce.
• Leek: I love how the mild sweetness of leek adds depth, but if you can’t find it, yellow onion works too.
• Yellow onion: Adds sweetness and balances the acidity of the tomatoes perfectly.
• Garlic: Freshly minced garlic always amps up the flavor—don’t skimp on it!
• Cherry or grape tomatoes: Choose ripe and juicy ones for the best blistered effect and sweetness.
• White wine or vegetable stock: I usually use wine for richness, but stock works great if you prefer no alcohol.
• Unsalted butter: Adds creaminess and a silky texture to the sauce.
• Gnocchi: Whether refrigerated or dried, they’re the star of this skillet—fresh gnocchi cooks quicker but dried works fine too.
• Parmesan cheese: Grated fresh for that nutty, savory punch.
• Baby spinach: One of my favorite greens; it wilts beautifully into the sauce.
• Half-and-half: Gives that creamy finish without being too heavy.
• Salt and pepper: Essential for seasoning and balancing the flavors.

Variations

I love putting my own spin on this recipe depending on the season or what’s in my fridge. Don’t be shy about making it your own — it’s super forgiving!

• Spicy Kick: I sometimes add red pepper flakes when sautéing the garlic for a gentle heat that wakes up the sauce.
• Protein Boost: Adding cooked chicken sausage or chickpeas is a great way to make this a heartier meal.
• Dairy-Free: Swap out butter and half-and-half for olive oil and coconut milk for a creamy but vegan-friendly dish.
• Seasonal Greens: Tried kale or Swiss chard instead of spinach — both wilt nicely and add a different texture.

How to Make Creamy Tomato Spinach Gnocchi Skillet Recipe

Step 1: Sauté the Aromatics to Build Flavor

Heat the olive oil over medium heat in a large skillet. Once shimmering, add your leek and onion along with a pinch of salt. I make sure to season early on because layering salt as you cook really builds flavor. Cook for about 3 minutes until softened, then add minced garlic and let it cook for another 2-3 minutes until it’s fragrant but not browned. This base is what makes the sauce sing!

Step 2: Blister and Smash the Cherry Tomatoes

Next, toss in the cherry tomatoes whole and cook so they start to blister and pop—typically about 5 minutes. Then gently smash a few with the back of your spoon to release their juices. That fresh tomato flavor is what makes this skillet feel so bright and summery, even if it’s cold outside.

Step 3: Deglaze and Enrich the Sauce

Pour in white wine or vegetable stock to deglaze the pan, scraping up those flavors stuck to the bottom. Let it simmer and reduce a bit for 1-2 minutes, then stir in butter to melt in, giving the sauce a silky texture and a rich finish.

Step 4: Cook the Gnocchi Right in the Sauce

Add the gnocchi and stir gently to coat. Make sure they are spread out evenly in a single layer — this helps them cook consistently. Since they cook in the sauce here instead of boiling, they’ll take a little longer, usually about 4-5 minutes total (follow the package cooking time plus a minute or two). Cover the pan to trap steam, which cooks them through evenly. Stir once or twice and taste test towards the end—the gnocchi should be soft and pillowy, not chewy.

Step 5: Finish with Cheese, Cream, and Spinach

When the gnocchi is nearly done, stir in the grated parmesan and half-and-half right away for that creamy richness. Toss in your baby spinach last—it wilts quickly and adds freshness and color to the dish. If the sauce feels too thick, just splash in extra vegetable stock to loosen it up to your liking.

Step 6: Serve and Enjoy!

Serve hot with an extra sprinkle of parmesan or fresh herbs like basil or parsley for a pretty finish. This dish is absolutely best enjoyed immediately—trust me, the fresh creaminess shines brightest right off the stove.

How to Serve Creamy Tomato Spinach Gnocchi Skillet Recipe

Garnishes

I usually top mine with a generous sprinkle of freshly grated parmesan and fresh basil leaves. Sometimes I add a little cracked black pepper or a drizzle of good olive oil to make it extra special. These simple garnishes brighten the creamy sauce and add a fresh, gourmet touch.

Side Dishes

This skillet is truly a meal on its own, but I like to pair it with a crisp green salad or some garlic bread to soak up every last bit of that delicious sauce. Roasted vegetables also complement it wonderfully if you want a heartier spread.

Creative Ways to Present

For dinner parties, I serve it in shallow bowls with a scattering of microgreens or edible flowers on top. It instantly elevates the look without added fuss. Another fun idea is to bake the skillet with a light breadcrumb topping for a creamy baked gnocchi casserole twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge where they keep well for 2-3 days. The sauce might thicken up a bit, but stirring in a splash of milk or stock while reheating brings it back to that creamy perfection.

Freezing

Freezing this gnocchi skillet isn’t the best option because the cream and spinach change texture when frozen, but if you do, freeze it before adding the cream and spinach, then thaw and add fresh spinach and dairy when reheating.

Reheating

I reheat leftovers gently on the stove over low heat, adding a splash of vegetable stock or milk to loosen the sauce. Stir often to keep the gnocchi from sticking or drying out, and add fresh spinach during reheating if you want to brighten it up again.

FAQs

Final Thoughts

I absolutely love how this Creamy Tomato Spinach Gnocchi Skillet Recipe comes together — it’s one of those dishes that feels indulgent but uses simple ingredients and comes together quickly. I remember the first time I tried making gnocchi this way, I was surprised how easily it transformed a few pantry staples into a restaurant-worthy dinner. My family goes crazy for it now, and I hope you’ll enjoy it just as much. Give it a whirl and let me know — it might just become your favorite comfort food too!

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