Creamy Gnocchi with Spinach and Tomatoes and Garlic Butter Breadcrumbs

If you love gnocchi, you’re in for a treat. This dish combines pillowy potato gnocchi with fresh spinach and sweet grape tomatoes, all enveloped in a rich, creamy sauce. The crowning glory is a generous sprinkle of garlicky panko breadcrumbs, toasted in butter until golden and crisp. Each bite offers a delightful contrast of textures-soft gnocchi, tender greens, juicy tomatoes and crunchy topping.

This recipe comes together quickly, making it perfect for busy weeknights. The creamy sauce is made with cream cheese and a touch of veggie stock concentrate, creating a luscious coating without being heavy. Serve it as a satisfying main course or a hearty side. Once you try it, you’ll find yourself making excuses to whip it up 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

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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, halve the grape tomatoes. In a large skillet, melt 1 tablespoon butter over medium heat. Add panko breadcrumbs and garlic powder. Cook, stirring frequently, until breadcrumbs are golden and fragrant, about 2-3 minutes. Transfer to a small bowl and set aside.
3. In the same skillet, add remaining 1 tablespoon butter. Add spinach and cook, stirring, until wilted, about 2 minutes. Add tomatoes and cook for 1 minute more.
4. Reduce heat to low. Add cream cheese, veggie stock concentrate and 1/4 cup water. Stir until cream cheese is melted and sauce is smooth. Add cooked gnocchi and Parmesan cheese. Toss to coat. Season with salt, pepper and chili flakes to taste.
5. Serve gnocchi in bowls, topped with the garlic butter breadcrumbs. Enjoy immediately.

Recipe Tips

FAQ

Can I use frozen spinach instead of fresh?

Yes, but thaw and squeeze out excess moisture before adding to the skillet. You may need to cook it a bit longer to evaporate any remaining liquid.

Can I substitute the cream cheese?

You can use mascarpone or a light cream cheese for a similar creamy texture. For a dairy-free version, try a plant-based cream cheese.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or milk to refresh the sauce.