Creamy Gnocchi with Spinach and Tomatoes and Crispy Garlic Breadcrumbs

If you’re a gnocchi lover, this creamy skillet dish is about to become your new favorite. Pillowy potato gnocchi are tossed with fresh spinach and sweet grape tomatoes in a rich, velvety sauce, then crowned with golden garlic butter panko breadcrumbs for the perfect crunchy contrast. It’s a comforting, satisfying meal that comes together quickly-ideal for busy weeknights when you crave something special.

Every bite delivers a mix of textures: soft gnocchi, tender greens, juicy tomatoes and that irresistible crispy topping. The creamy sauce, made with cream cheese and veggie stock, coats everything beautifully without being heavy. A pinch of chili flakes adds a gentle warmth, but you can adjust it to your taste. This dish is proof that simple ingredients can create something truly memorable.

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Ingredients

4 ounce 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

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Meanwhile, halve the grape tomatoes. Halve, peel and thinly slice the shallot.
2. Melt 1 tablespoon butter (2 tablespoons for 4 servings) in a large pan over medium-high heat. Add the panko breadcrumbs and cook, stirring, until golden and toasted, 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. Once the water is boiling, add the gnocchi and cook until tender, 3-4 minutes. Drain well.
4. While the gnocchi cooks, melt 1 tablespoon butter (2 tablespoons for 4 servings) in the same pan over medium-high heat. Add the sliced shallot and cook until slightly softened, 2-3 minutes. Stir in the remaining garlic powder and cook until fragrant, about 30 seconds. Add 1/3 cup water (1/2 cup for 4 servings), 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. Stir the halved tomatoes and spinach into 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. Add a splash or two of water if needed to loosen. Taste and adjust seasoning with salt and pepper. Divide the gnocchi among bowls, top with Parmesan cheese and sprinkle with as much garlic panko as you like. 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 since frozen spinach is already wilted.

What can I substitute for cream cheese?

You can use mascarpone, crème fraîche or a dairy-free cream cheese alternative. For a lighter option, try Greek yogurt, but add it at the end and don’t let it boil.

How do I make the breadcrumbs ahead of time?

The garlic panko can be made up to 2 days in advance. Store in an airtight container at room temperature. Re-crisp in a dry pan for a minute before serving.