Creamy Gnocchi with Spinach and Tomatoes Topped with Garlic Butter Breadcrumbs

If you’re a gnocchi lover, this dish is about to become your new favorite. Pillowy potato dumplings are paired with fresh spinach and sweet grape tomatoes, all coated in a luscious cream sauce. But the real star? A crunchy topping of garlicky panko breadcrumbs that adds the perfect contrast in every bite.

Ready in just 25 minutes, this recipe is simple enough for a busy weeknight yet impressive enough to serve guests. The combination of creamy, tangy and savory flavors will have you coming back for seconds-and making excuses to cook it again and again!

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit GnocchiView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add gnocchi and cook according to package directions until they float, about 2-3 minutes. Drain and set aside.
2. While gnocchi cooks, heat 1 tsp oil in a large skillet over medium heat. Add grape tomatoes and cook, stirring occasionally, until they start to blister and soften, about 3-4 minutes.
3. Add spinach to the skillet and cook, stirring, until wilted, about 1-2 minutes. Season with a pinch of salt and pepper.
4. Reduce heat to low. Add cream cheese and veggie stock concentrate to the skillet. Stir until cream cheese is melted and sauce is smooth. Add cooked gnocchi and toss to coat evenly.
5. In a small microwave-safe bowl, melt butter (about 30 seconds). Stir in panko breadcrumbs, garlic powder and chili flakes until well combined.
6. Serve gnocchi in bowls, sprinkle with Parmesan cheese and top with garlic butter breadcrumbs. Enjoy immediately.

Recipe Tips

FAQ

Can I use frozen gnocchi?

Yes, frozen gnocchi works well. Cook according to package directions, usually a few minutes longer than shelf-stable gnocchi.

How do I make this dish vegan?

Use vegan cream cheese, plant-based butter and omit Parmesan or use a vegan alternative. Check that your gnocchi is egg-free.

Can I add protein to this recipe?

Absolutely! Cooked chicken, shrimp or Italian sausage would be great additions. Add them after cooking the tomatoes.