Hi, I am Nancy from Nancy Cooks and this warm skillet lands on my table when life gets busy and I still want a real meal. Soft gnocchi kiss bright tomato, fresh spinach, and mellow garlic. I toss it all in one pan, and dinner shows up fast. We eat it on weeknights when the day runs long. The edges of the gnocchi turn golden, the sauce tastes clean and light, and the spinach wilts like a friend who finally sits down. I stir in a little cream and a shower of parmesan. It smells like comfort and it tastes like we planned it all along. Want it even easier. Swap in shelf stable gnocchi and a can of crushed tomato. Keep frozen spinach on hand. This stays flexible, friendly, and forgiving. I like meals that do not make me jump through hoops. You will too when the first bite hits and the second bite follows right away.
Table of Contents
- 1 Key Takeaways
- 2 Easy Tomato Spinach Gnocchi Skillet Recipe
- 3 Ingredients for Tomato Spinach Gnocchi Skillet
- 4 How to Make Tomato Spinach Gnocchi Skillet
- 5 Tips for Making Tomato Spinach Gnocchi Skillet
- 6 Making Tomato Spinach Gnocchi Skillet Ahead of Time
- 7 Storing Leftover Tomato Spinach Gnocchi Skillet
- 8 Try these pasta recipes next
- 9 Tomato Spinach Gnocchi Skillet
- 10 Nutrition
1 Key Takeaways
I am Nancy from Nancy Cooks and I keep dinner calm and fun. This skillet cooks fast. It eats like comfort. Gnocchi Recipes guide the plan and the plan treats us well.
We use one pan and we skip stress. Tomato tastes bright. Spinach turns tender. The finish stays creamy but light.
The method fits busy nights and relaxed weekends. The pantry helps. The clean steps help more. You can tweak with ease and keep flavor honest.
2 Easy Tomato Spinach Gnocchi Skillet Recipe
We love simple wins. Gnocchi Recipes earn two spots in my weeknight plan and Gnocchi Recipes win again when friends drop by. I heat a large skillet. I add olive oil. Onion softens. Garlic wakes up. Tomato slides in and brings a fresh lift. Spinach follows and goes silky in seconds.
I call this a happy fit for 30 minute meals and it plays well with quick vegetarian recipes. The shape of each gnocchi nugget soaks up sauce and gives a soft bite. We sit down and the table goes quiet in a good way.
On busy weeks I lean on one pan meals. On slow Sundays I toast a little bread and let the sauce cling. The flavor keeps balance. The cleanup stays easy. The mood stays kind.
3 Ingredients for Tomato Spinach Gnocchi Skillet
Gnocchi I grab potato gnocchi that cook quick and hold a soft chew. They anchor the dish and set the tone for simple gnocchi ideas.
Olive oil A light pour gives a warm base and a gentle gloss. It carries the aroma from pan to plate.
Onion A small diced onion softens and turns sweet. It builds a steady start without stealing the show.
Garlic Two or three cloves bring a mellow edge. I chop fine and let it bloom in the warm oil.
Crushed tomatoes A can keeps the sauce bright and smooth. The texture grips each bite and fits gnocchi pasta recipes.
Vegetable broth A small splash loosens the sauce and helps the gnocchi cook through.
Baby spinach A few handfuls wilt fast and bring color and gentle earth. It rounds out tomato spinach recipes with ease.
Cream A short pour softens the edges and gives a cozy finish without weight.
Parmesan A fresh grate lands on top and melts on contact. It adds salt and nut and a little joy.
Salt and pepper A steady pinch of each keeps every forkful clear and bright.
4 How to Make Tomato Spinach Gnocchi Skillet
Step one Warm a large skillet over medium heat and add olive oil. Tip in onion with a pinch of salt. Stir until soft and sweet.
Step two Add garlic. Stir until fragrant. Pour in crushed tomatoes and a small splash of broth. Bring to a gentle simmer.
Step three Slide the gnocchi into the sauce. Stir so each piece sits in liquid. Cook until tender and cushy.
Step four Fold in cream. Stir in half the parmesan. Taste and season with salt and pepper.
Step five Toss in spinach. Let it wilt and turn a deep green. Finish with the rest of the parmesan and serve warm.
5 Tips for Making Tomato Spinach Gnocchi Skillet
Use shelf stable gnocchi when time feels tight. It waits in the pantry and cooks in minutes. That swap keeps easy dinner recipes in reach and stress out of the kitchen.
Keep the sauce loose. If it thickens, add a splash of broth. The goal is a soft coat that clings but does not weigh down.
Finish with fresh parmesan. The flavor pops and makes each bite round. For a dairy light route, skip cream and add a spoon of olive oil for body.
6 Making Tomato Spinach Gnocchi Skillet Ahead of Time
I prep onion and garlic in the morning and stash them in the fridge. I set the can of tomatoes and the box of gnocchi near the stove. When I walk back in later, dinner stands ready to cook.
For make ahead success, cook the sauce first and add the gnocchi just before serving. This keeps the texture soft and lively. The plan fits one pan meals and still feels fresh.
If you want extra greens, wilt more spinach at the end. The sauce can handle it. Simple gnocchi dishes stay flexible and friendly.
7 Storing Leftover Tomato Spinach Gnocchi Skillet
We cool leftovers, then move them to a tight container. They rest in the fridge for three days and reheat like a charm.
When I reheat, I add a spoon of water to loosen the sauce. A warm pan on low brings it back to life. The texture turns soft again and the sauce shines.
For lunch the next day, I add a handful of arugula and a squeeze of lemon. It wakes the bowl and keeps quick vegetarian recipes in the rotation.
8 Try these pasta recipes next
9 Tomato Spinach Gnocchi Skillet
Gnocchi Recipes Tomato Spinach One Pan Gnocchi Skillet
Ingredients
- 500 g potato gnocchi, shelf stable or fresh
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp dried Italian herbs
- 1 pinch red pepper flakes
- 400 g crushed tomatoes
- 120 ml vegetable broth
- 100 ml cream or half and half
- 120 g baby spinach
- 60 g grated parmesan, more for serving
- 1 tbsp butter
- Salt and black pepper to taste
- Fresh basil for serving
Instructions
- Warm a large skillet over medium heat then add olive oil.
- Cook onion with a pinch of salt until soft, then add garlic and stir until fragrant.
- Sprinkle in Italian herbs and red pepper flakes and toast for a brief moment.
- Pour in crushed tomatoes and vegetable broth then bring to a gentle simmer.
- Add gnocchi and stir so each piece nests in the sauce then cook until tender.
- Lower the heat then stir in cream, butter, and half of the parmesan.
- Fold in spinach until it just wilts and tastes bright.
- Season with salt and black pepper then finish with more parmesan and basil.
- Serve right from the skillet while it steams.
10 Nutrition
We serve four. One serving offers a balanced bowl with tender gnocchi, tomato, and greens. The mix feels cozy and light at the same time.
If you count, aim for a moderate plate and listen to your appetite. A side salad or fruit keeps the meal bright. Water or tea fits right in.
Want numbers. A serving lands near the range of a hearty pasta night and fits a calm week plan. If you need strict data, track with your usual app and adjust.
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