Spinach Gnocchi with Tomatoes and Garlic Butter Breadcrumbs

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

This recipe comes together quickly, making it ideal for a weeknight dinner that feels special. The combination of tender gnocchi, vibrant tomatoes and rich, garlicky breadcrumbs is simply irresistible. Once you try it, you’ll be looking for excuses to make 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

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 Spinach GnocchiView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView 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 the spinach gnocchi and cook according to package directions until they float to the surface, about 2-3 minutes. Drain and set aside.
2. While the gnocchi cooks, halve the grape tomatoes. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the panko breadcrumbs and garlic powder, stirring frequently, until golden and crispy, about 2-3 minutes. Transfer to a small bowl and set aside.
3. In the same skillet, add the remaining 1 tablespoon of butter. Add the halved tomatoes and cook for 1-2 minutes until they begin to soften. Add the spinach in handfuls, stirring until wilted, about 2 minutes.
4. Reduce heat to low. Add the cream cheese and veggie stock concentrate, stirring until the cream cheese is melted and the sauce is smooth. Stir in the Parmesan cheese until combined. Season with salt, pepper and chili flakes to taste.
5. Add the cooked gnocchi to the skillet and toss gently to coat with the sauce. Cook for 1 minute to heat through.
6. Serve the gnocchi in bowls, topped with the garlic butter breadcrumbs. Enjoy immediately.

Recipe Tips

FAQ

Can I use regular gnocchi instead of spinach gnocchi?

Yes, you can substitute plain potato gnocchi. The spinach flavor will be less pronounced, but the dish will still be delicious.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or milk to refresh the sauce.

Can I make this dish dairy-free?

You can try using dairy-free cream cheese and butter and omit the Parmesan or use a vegan alternative. The texture and flavor may vary.