Creamy Tomato Gnocchi with Spinach & Basil
When you crave something that feels both indulgent and soul-soothing, few dishes can compare to a steaming bowl of creamy gnocchi. Imagine the soft pillows of gnocchi, pan-fried until golden on the outside, tossed in a velvety tomato cream sauce, and finished with the brightness of spinach and basil. That’s exactly what you get with this Creamy Tomato Gnocchi with Spinach and Basil—a dish that’s comforting, quick to make, and bursting with flavor.
Equipment
Ingredients
- 18 oz 500 g gnocchi, or another short pasta shape
- ½ red onion diced
- 3 garlic cloves minced
- Pinch of red pepper or chili flakes to taste
- 2 teaspoons Italian seasoning
- ⅓ cup 140 g sun-dried tomatoes, chopped (see notes)
- 2 tablespoons tomato paste
- ⅔ cup 160 ml vegetable broth
- ⅔ cup 160 ml heavy cream
- ¾ cup 80 g grated parmesan-style cheese
- 1 small bunch fresh basil chopped
- 1 –2 handfuls baby spinach chopped
Instructions
Cook the Aromatics:
- In a large saucepan, heat a little olive oil (the oil from the sun-dried tomato jar works beautifully). Add onion and cook gently until softened. Stir in garlic, chili flakes, Italian seasoning, chopped sun-dried tomatoes, salt, and pepper. Sauté for a few minutes until fragrant.
Build the Sauce Base:
- Stir in the tomato paste and cook for 1–2 minutes. Pour in the vegetable broth and let the sauce simmer, partially covered, while you prepare the gnocchi.
Pan-fry the Gnocchi:
- In a separate pan, heat a thin layer of olive oil over low-medium heat. Add the gnocchi and cook slowly, turning occasionally, until golden and crisp on the outside but tender inside (about 10 minutes).
Finish the Sauce:
- Reduce the heat under the sauce to low. Stir in the cream and grated cheese, letting it melt into a smooth, rich sauce. Add the spinach and basil, stirring just until wilted.
Combine & Serve:
- Toss the crispy gnocchi in the sauce until well coated. Serve immediately, topped with extra basil or parmesan if desired.
Tried this recipe?Let us know how it was!