Creamy Tomato and Spinach Gnocchi
15min
30min
4
465
Chef's Note
For a lighter version, you can substitute half-and-half for the heavy cream. To ensure your gnocchi doesn't get mushy, don't overcook it - as soon as the gnocchi floats to the top of the water, it's done!
Tags
Ingredients
1 pound potato gnocchi
2 tablespoons olive oil
3 cloves garlic
1/4 teaspoon red pepper flakes
14 ounces crushed tomatoes
1/2 cup heavy cream
5 cups fresh spinach
1/2 cup parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh basil
Instructions
- 1
Bring a large pot of salted water to a boil for the gnocchi.
- 2
While waiting for water to boil, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- 3
Add 3 minced garlic cloves and 1/4 teaspoon red pepper flakes to the skillet and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
- 4
Pour in 14 ounces of crushed tomatoes, stir, and bring to a simmer. Cook for 5 minutes, stirring occasionally.
- 5
Reduce heat to medium-low and stir in 1/2 cup of heavy cream. Simmer for another 3-4 minutes until slightly thickened.
- 6
While the sauce simmers, cook the gnocchi according to package instructions, usually 2-3 minutes or until they float to the surface. Drain well.
- 7
Add 5 cups of fresh spinach to the sauce in batches, stirring until wilted, about 2-3 minutes total.
- 8
Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.
- 9
Add the cooked gnocchi to the sauce and gently toss to coat.
- 10
Stir in 1/2 cup of grated parmesan cheese until melted and sauce is creamy.
- 11
Serve immediately, garnished with chopped fresh basil and additional parmesan cheese if desired.
Nutrition Information (per serving)
465
15g
58g
22g
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