Quick Gnocchi Pan with Spinach (Print Version)
# Ingredients:
→ Main ingredients
01 -
1.3 lbs (600g) refrigerated gnocchi
02 -
3/4 cup (200g) cooking cream (15% fat)
03 -
2 cups (50g) baby spinach, loosely packed
04 -
10 cherry or grape tomatoes
05 -
1 medium red onion
06 -
1 garlic clove
→ Sauce and seasonings
07 -
1 tablespoon tomato paste
08 -
1 tablespoon butter
09 -
5 tablespoons water
10 -
Freshly grated Parmesan cheese to taste
11 -
Salt and freshly ground black pepper
# Instructions:
01 -
Finely dice the red onion. Peel the garlic clove and mince or press it. Cut the cherry tomatoes in half. Have all ingredients ready beside your cooking area for this quick-cooking dish.
02 -
In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 1-2 minutes until translucent. Increase the heat to medium-high and add the gnocchi directly from the package (no need to boil first). Cook for about 3-4 minutes, stirring occasionally, until the gnocchi begin to turn golden brown and crisp on the edges.
03 -
Add the minced garlic and tomato paste to the pan, stirring for about 30 seconds until fragrant. Pour in the cooking cream, scraping up any browned bits from the bottom of the pan. Add the water and let the sauce simmer for about 2-3 minutes until it begins to thicken and the gnocchi are tender when pierced with a fork.
04 -
Season with salt and pepper to taste. Gently fold in the baby spinach and halved tomatoes, stirring just until the spinach begins to wilt, about 1 minute. Remove from heat and sprinkle generously with freshly grated Parmesan cheese before serving immediately.
# Notes:
01 -
This quick one-pan gnocchi dish is perfect for weeknight dinners, taking just 15 minutes from start to finish. The recipe serves 3-4 people depending on appetite and whether you're serving it as a main dish or side. For added protein, consider stirring in some diced cooked chicken or pancetta at the end.