Creamy Tomato Gnocchi with Spinach and Sun-Dried Tomatoes Recipe

Creamy Tomato Gnocchi with Spinach and Sun-Dried Tomatoes Recipe

Ingredients

1 lb gnocchi (fresh or shelf-stable)

2 tbsp olive oil

1 small onion, finely chopped

3–4 garlic cloves, minced

½ cup sun-dried tomatoes, chopped (oil-packed preferred)

2 tbsp tomato paste

1 can (14 oz) crushed tomatoes

1 cup heavy cream (or coconut cream for dairy-free)

2 cups fresh spinach

½ cup grated Parmesan cheese

1 tsp Italian seasoning

¼ tsp red pepper flakes (optional)

Salt and black pepper, to taste

Fresh basil, for garnish

Instructions

1. Cook gnocchi: Boil salted water, add gnocchi, cook until they float (2–3 minutes), drain and set aside.
2. Prepare base: Heat olive oil in skillet, sauté onion until soft, add garlic for 1 minute.
3. Add flavor: Stir in sun-dried tomatoes and tomato paste, cook 2–3 minutes.
4. Build sauce: Add crushed tomatoes, Italian seasoning, red pepper flakes, salt, and pepper, simmer 5–7 minutes.
5. Make creamy: Reduce heat, stir in cream, add spinach and cook until wilted.
6. Combine: Fold gnocchi into sauce, stir in Parmesan until melted and creamy.
7. Finish: Garnish with basil and extra Parmesan, serve hot.

Time + Yield

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Yield: 4 servings