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This gnocchi recipe is one of my favorites. The key to a good gnocchi is to use fresh pasta. You can go with frozen if you’d like, but you will taste the difference. We make this with fresh mozzarella and spinach and it’s amazing!
The sauce doesn’t have to take a long time. 20 minutes is all you need to cook it. Throw your cooked gnocchi in, your spinach and fresh mozzarella and you’re home free.
A few simple ingredients is all you need to whip up this Italian pasta dish.
When I can, I use San Marzano whole tomatoes for my sauce. You can really taste the difference when using these. Cento is my go-to brand for them.
Tools I used in this recipe:
- All-Clad Stainless Steel Fry Pan
- Rachael Ray Pasta Pot
- Cento San Marzano Tomatoes
- Chef Craft Colander
- KP Kitchen Measuring Cups/Spoons
Gnocchi with Spinach and Mozzarella
- Frying Pan
- 1 lb spinach
- 4 cloves garlic chopped
- 28 oz whole peeled tomatoes broken apart
- 1 ½ tsp basil dried
- 1 ½ tsp oregano dried
- ⅛ tsp red pepper flakes
- 1 lb gnocchi fresh (preferred)
- 1 bunch parsley chopped
- ½ lb fresh mozzarella broken into pieces
- Boil a medium sized pot of salted. water
- In a large skillet, heat 1-2 tbsp of olive oil. Once heated, add the spinach. Cook for 2-3 minutes until slightly wilted. Move spinach to a strainer and let drain. Set aside.
- To the same pan, heat another 2-3 tbsp of olive oil. Add garlic and cook for about a minute until fragrant.
- Add the tomatoes, basil, oregano and parsley. Cook on medium-high heat for about 7-8 minutes.
- Add the gnocchi to the pot of boiling water. Cook for 2 minutes.
- Add the spinach and mozzarella to the pan of sauce. Drain the gnocchi and add that as well.
- Mix all together for about 2-3 minutes until the mozzarella is melted and the gnocchi is soft.
- Serve hot and top with Parmesan cheese (if desired) and any remaining parsley!