Creamy Gnocchi with Spinach and Grape Tomatoes and Garlic Butter Breadcrumbs

If you love gnocchi, you’re in for a treat. These little potato dumplings are incredibly tender and pair perfectly with a creamy sauce. In this dish, we combine gnocchi with fresh spinach and sweet grape tomatoes, then top it all with a crunchy garlic butter breadcrumb topping. The contrast of textures is irresistible.

This recipe comes together quickly, making it ideal for busy weeknights. The creamy sauce is made with cream cheese and Parmesan, while the breadcrumbs add a satisfying crunch. Once you try it, you’ll want 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

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 ShallotView ingredient guideLike ingredientDislike ingredient

1 unit GnocchiView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions until they float to the top, about 2-3 minutes. Drain and set aside.
2. While the gnocchi cooks, finely chop the shallot. Halve the grape tomatoes. In a small bowl, combine the panko breadcrumbs, garlic powder and a pinch of salt.
3. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shallot and cook until softened, about 2 minutes. Add the grape tomatoes and cook for another minute until they start to soften.
4. Reduce heat to low. Add the cream cheese, veggie stock concentrate and 1/4 cup of water. Stir until the cream cheese is melted and the sauce is smooth. Add the Parmesan cheese and stir until combined.
5. Add the spinach to the skillet and cook, stirring, until wilted, about 2 minutes. Add the cooked gnocchi and toss to coat in the sauce. Season with salt and pepper to taste.
6. In a separate small skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the panko mixture and cook, stirring frequently, until golden brown and crispy, about 2-3 minutes. Remove from heat.
7. Serve the gnocchi in bowls and top with the garlic butter breadcrumbs and a sprinkle of chili flakes, if desired.

Recipe Tips

FAQ

Can I use frozen spinach instead of fresh?

Yes, but thaw and squeeze out excess water before adding to the skillet. You may need to adjust the cooking time slightly.

Can I substitute the cream cheese?

You can use mascarpone or a dairy-free cream cheese alternative for a similar creamy texture.

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.