This spinach gnocchi recipe is made with basil and cherry tomatoes and served in a creamy garlic sauce. Prepared in one pot and under 30 minutes, it's a hearty and filling dish that will leave even the largest of appetites satisfied and fulfilled.
Why this recipe works
This spinach gnocchi recipe is the perfect dish of indulgence and perfect for anyone who loves rich creamy sauces.
The flavor profile is simple yet effective, a classic mix of fragrant cherry tomatoes melted through a thick garlicky sauce with herby accents of fresh oregano, basil and thyme.
It’s simplicity makes it a winner as you will find most of the ingredients ready in your pantry and all the elements are quick to cook.
It is the ultimate Italian dish and great if you need to cook for many as it can be made in one pot and requires minimal clean up time. Cook up for a family meal or dinner party to effortlessly impress and have people going back for seconds.
Love creamy dishes? These three recipes of mine are all winners. Creamy Parmesan Risotto with Peas, Creamy Farfalle Pasta with Spinach, Creamy Chicken with Spinach & Mushrooms.
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What ingredients go in this recipe
There's a good chance you'll have most of the ingredients for this creamy spinach gnocchi already in your pantry. If not, they'll certainly be easy to find at any grocery store. Fresh herbs can be substituted for dry when needed.
Parmesan
This buttery dish needs a light cheese to compliment the velvet smooth texture and delicate flavors. Mature cheeses would be too overpowering but parmesan has a light nutty flavor and melts seamlessly into the creamy sauce without adding too much body but giving it a subtle salty tang which cuts through the cream tying everything together.
Gnocchi
Do you prefer potatoes or pasta? Here you won’t need to decide! Though technically a potato based food the texture and taste of Gnocchis is often compared to that of pasta. It’s comforting, filling and packed with yummy carbs.
Cream
The heavy cream used for this recipe is what makes it truly tantalizing and gives the flavors so much depth. The fats from the cream along with the butter can absorb the flavors deeper into the sauce. This addition will help make it the best cream sauce for gnocchi.
Basil
This classic Italian herb is vital for this dish. Its aromatic flavors add a peppery garnish with a hint of sweetness which is lifted by the cherry tomatoes. You may use dried herbs if you can’t go to the shop but fresh will take this dish to another level as the flavors are absorbed more throughout the sauce.
How to make it
Simple recipes are the name of the game for me. And that's why this creamy spinach gnocchi with basil and cherry tomatoes is right up my alley. Here's a step by step walkthrough below. Exact measurements for all the ingredients will be in the recipe card near the bottom of the page.
- Heat some olive oil and butter in a large pot until the butter is melted. Don't burn the butter.
- Add onion and garlic and saute until fragrant.
- Add the cherry tomatoes and continue sauteing until they begin to blister. Simmer for a bit longer.
- Add some chicken stock and let simmer for a few minutes.
- Toss in the gnocchi and spinach and let it simmer on low heat for a bit until the gnocchi is almost cooked and the spinach wilts.
- Finish it off by adding the heavy cream and herbs and cook until the gnocchi is cooked through.
Creamy spinach gnocchi with basil and cherry tomatoes...enjoy!
Substitutions & variations
Vegetarian - want to make this creamy spinach gnocchi vegetarian? Just swap out the chicken broth with vegetable stock and you're good to go.
Fresh gnocchi - if you really want to kick this recipe up a notch, try making your own homemade gnocchi. Rosemary from "An Italian in my Kitchen" has an easy recipe for it. You can find it here on her blog.
No cream - if you're looking for a more traditional take on this gnocchi recipe, you can omit the heavy cream.
FAQs
Despite popular belief, Gnocchi is not pasta. It is actually a type of potato dumpling made from flour and potato mixed with a liquid to form a dough. These dumplings are then boiled (and sometimes fried for a crispier texture) and served with a sauce
There is much confusion about how to pronounce this dish but the correct pronunciation for Gnocchi is “naw-kee”.
Probably the reason it gets mistaken for a type of pasta is that it is served in a very similar way. Any sauce which you would pair with pasta could probably work with Gnocchi.
Creamy buttery foundations for a sauce like this one go great but you could also opt for a tomato base. If you want to go lighter, a pesto base works well with some sprinkled pine nuts for added crunch. You could also opt for a chunkier sauce and incorporate some vegetables into the mix. It’s really up to you and what you’re craving that day.
Tips & tricks
- If you want your creamy garlic sauce to be less tangy because of the cherry tomatoes, simmer it longer with a little bit more stock/broth in it before adding in anything else or before continuing with the recipe. The longer you simmer, the less tangy the sauce will be as it cooks down the acids from the tomatoes.
- If fresh herbs are not available, use dried herbs and use half the amount it calls for and add them in the middle of the cooking process.
- Omit the heavy cream for a more traditional take on the sauce.
Other recipes you may like
Looking for a dessert to compliment this creamy spinach gnocchi? Try my homemade cannolis. Very easy to make and worth the effort!
What did you think? If you like this creamy spinach gnocchi with basil & cherry tomatoes recipe, I would much appreciate if you leave a star rating in the recipe card below and/or a review in the comment section further down the page. And don't worry I'm an Italian from New Jersey...I got thick skin!
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Recipe
Creamy Spinach Gnocchi with Basil and Cherry Tomatoes
Equipment
Ingredients
- 3 tbsp olive oil
- 3 tbsp salted butter
- 4 pcs garlic cloves minced
- ½ cup onion minced
- 1 pt cherry tomatoes cut in half
- ¾ cup chicken broth can use vegetable too
- salt to taste
- black pepper to taste
- 17 oz gnocchi fresh or frozen
- 1½ cup baby spinach
- ¼ cup heavy cream
- 1 tsp fresh basil
- 1 tsp fresh oregano
- 1 tsp fresh thyme
- ¼ cup parmesan cheese grated
Instructions
- Heat up the oil and butter together. Melt butter but don't burn it.
- When butter is melted, add the onion and garlic. Saute until fragrant.
- Add the cherry tomatoes and continue sauteing. Once they begin to blister, use the back of your cooking spoon to start mashing them in the pan. Let simmer for about 2-3 minutes.
- Pour the stock in and let simmer for about 5 minutes. Season with salt and pepper and taste. Add additional seasoning if you'd like.
- Add the gnocchi and spinach, then cover the pan. Simmer over low heat for about 3-4 minutes or until the gnocchi is almost cooked.
- Mix in the heavy cream and fresh herbs and continue simmering until the gnocchi is cooked through. Sprinkle with parmesan cheese when done!
Notes
- If you want your creamy garlic sauce to be less tangy because of the cherry tomatoes, simmer it longer with a little bit more stock/broth in it before adding in anything else or before continuing with the recipe. The longer you simmer, the less tangy the sauce will be as it cooks down the acids from the tomatoes.
- If fresh herbs are not available, use dried herbs and use half the amount it calls for and add them in the middle of the cooking process.
- Omit the heavy cream for a more traditional take on the sauce.
- Nutritional information provided is based on a best guess-timate and will vary depending on the brands you use and other variations you take with this recipe. It is recommended you check your exact measurements to come up with your own figures.
Nutrition
About The Skinny Guinea
Hey...how you doin'? I'm Tommy, The Skinny Guinea…just a busy dad who loves to cook. Offering easy to cook dinners and family friendly recipes, while always staying true to my Italian roots!
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