Creamy Gnocchi with Spinach and Tomatoes Topped with Garlic Butter Breadcrumbs

If you love gnocchi, this dish is about to become your new favorite. Pillowy potato gnocchi are paired with fresh spinach and sweet grape tomatoes, all enveloped in a luscious cream sauce. But the real star is the garlic butter breadcrumb topping-crispy, golden and packed with flavor.

This recipe comes together in just 25 minutes, making it perfect for a quick weeknight dinner that feels indulgent. The contrast between the tender gnocchi and the crunchy breadcrumbs is irresistible. Serve it with a sprinkle of Parmesan and a pinch of chili flakes for a little heat.

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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 Baby 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 breadcrumbs and cook, stirring, until golden and toasted, about 2-3 minutes. Stir in half the garlic powder and cook until fragrant, about 30 seconds. Transfer the breadcrumbs to a plate and season with salt and pepper. Wipe out the pan.
3. Add gnocchi to the boiling water and cook until tender, 3-4 minutes. Drain and set aside.
4. In the same pan, melt 1 tablespoon butter 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 the sauce is combined and creamy, 2-3 minutes. Season with salt and pepper.
5. Add the halved tomatoes and spinach to the pan. Cook, stirring, until the spinach is wilted and the tomatoes are softened, 3-4 minutes.
6. Stir the drained gnocchi into the sauce until thoroughly coated. Add a splash of water if needed to loosen the sauce. Taste and adjust seasoning with salt and pepper. Divide the gnocchi between bowls, top with Parmesan cheese and sprinkle with the garlic butter breadcrumbs. Add a pinch of chili flakes to taste and serve.

Recipe Tips

FAQ

Can I use frozen spinach instead of fresh?

Yes, but thaw and squeeze out excess moisture before adding to the pan. Reduce the cooking time slightly.

What can I use instead of cream cheese?

You can substitute with mascarpone or a light cream cheese. For a dairy-free version, try a vegan cream cheese alternative.

How do I store leftovers?

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