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Creamy Tomato Gnocchi with Spinach & Basil

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A comforting dish combining pillowy gnocchi in a rich, creamy tomato sauce with fresh spinach and basil.

Ingredients

Scale
  • 18 oz (500 g) gnocchi
  • 1/2 red onion, diced
  • 3 garlic cloves, minced
  • Pinch of red pepper or chili flakes, to taste
  • 2 teaspoons Italian seasoning
  • 1/3 cup (140 g) sun-dried tomatoes, chopped
  • 2 tablespoons tomato paste
  • 2/3 cup (160 ml) vegetable broth
  • 2/3 cup (160 ml) heavy cream
  • 3/4 cup (80 g) grated parmesan-style cheese
  • 1 small bunch fresh basil, chopped
  • 1–2 handfuls baby spinach, chopped

Instructions

  1. Heat olive oil in a large saucepan and cook the diced onion until softened, about 5-6 minutes. Add minced garlic, chili flakes, and Italian seasoning; sauté for 1-2 minutes.
  2. Mix in the chopped sun-dried tomatoes, salt, and black pepper; continue to sauté for 2-3 minutes. Stir in tomato paste; let it simmer for 1-2 minutes.
  3. Pour in vegetable broth and let the sauce simmer while preparing the gnocchi.
  4. In a separate skillet with olive oil, pan-fry the gnocchi over low-medium heat until golden and crispy, about 10 minutes.
  5. Reduce the heat under the sauce and slowly stir in heavy cream and grated cheese. Add spinach and basil; stir until wilted.
  6. Toss the crispy gnocchi into the creamy sauce until well-coated. Serve immediately, garnished with extra basil or parmesan.

Notes

For a lighter option, substitute heavy cream with half-and-half or coconut cream. Can be modified for vegetarian or gluten-free diets.

Nutrition

Find it online: https://us.recipesfood.org/creamy-tomato-gnocchi-spinach-basil/

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