Creamy Gnocchi with Spinach and Tomatoes in Garlic Panko Crumb

If you love gnocchi, this creamy skillet dish is about to become your new weeknight favorite. Pillowy potato dumplings are paired with fresh spinach and sweet grape tomatoes, all tossed in a rich, tangy cream sauce. The real star? A crunchy topping of garlicky panko breadcrumbs that adds the perfect contrast to every bite.

This vegetarian meal comes together in just 20 minutes, making it ideal for busy evenings when you want something comforting without spending hours in the kitchen. Serve it as a main course or a hearty side-either way, you’ll be scraping the pan for more.

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Ingredients

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

8.8 ounce GnocchiView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry all produce. Halve the grape tomatoes.
2. Melt 1 tablespoon butter in a large pan over medium-high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. Stir in half the garlic powder (reserve the rest) and cook until fragrant, about 30 seconds. Transfer the panko to a plate and season with salt and pepper. Wipe out the pan. (For 4 servings, use 2 tablespoons butter.)
3. Once the water is boiling, add the gnocchi to the pot. Cook until tender, 3-4 minutes. Drain well.
4. Meanwhile, melt 1 tablespoon butter in the same pan over medium-high heat. Add the remaining garlic powder and cook until fragrant, about 30 seconds. Stir in 1/3 cup water, the veggie stock concentrate and cream cheese. Bring to a simmer, stirring, until combined and creamy, 2-3 minutes. Season with salt and pepper. (For 4 servings, use 2 tablespoons butter and 1/2 cup water.)
5. Stir the halved tomatoes and spinach into the pan with the sauce. Cook, stirring, until the spinach is wilted and the tomatoes have softened, 3-4 minutes.
6. Add the drained gnocchi to the pan and stir until thoroughly coated in the sauce. If needed, add a splash or two of water to loosen. Taste and adjust seasoning with salt and pepper. Divide the gnocchi between bowls, top with Parmesan cheese and sprinkle with as much garlic panko as desired. Add a pinch of chili flakes to taste and serve immediately.

Recipe Tips

FAQ

Can I use frozen spinach instead of fresh?

Yes, but thaw and squeeze out excess moisture before adding. Reduce the cooking time slightly to avoid a watery sauce.

What can I substitute for cream cheese?

Mascarpone or a dollop of crème fraîche works well. For a lighter option, use Greek yogurt but add it off the heat to prevent curdling.

Can I make this dish gluten-free?

Absolutely. Use gluten-free gnocchi and substitute panko with gluten-free breadcrumbs or crushed rice crackers.