Creamy Gnocchi with Spinach and Tomatoes and Garlic Butter Breadcrumbs

If you love gnocchi, this creamy skillet dish is about to become your new favorite. Pillowy potato gnocchi are tossed with fresh spinach and juicy grape tomatoes in a luscious cream cheese sauce, then finished with a crunchy garlic butter breadcrumb topping. It’s a perfect balance of rich and crisp and it comes together in just 20 minutes.

This recipe is all about simple ingredients that pack a flavor punch. The cream cheese creates a silky sauce without any heavy cream, while the panko breadcrumbs add a delightful texture contrast. Whether you’re a gnocchi pro or trying it for the first time, this dish is sure to impress.

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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 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. Wash and dry all produce. Halve the grape tomatoes. Halve, peel and thinly slice the shallot.
2. Melt 1 tablespoon butter in a large pan over medium-high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. Stir in half the garlic powder and cook until fragrant, about 30 seconds. Transfer to a plate and season with salt and pepper. Wipe out the pan.
3. Once water is boiling, add gnocchi to the pot. Cook until tender, 3-4 minutes. Drain.
4. While gnocchi cooks, melt 1 tablespoon butter in the same pan over medium-high heat. Add shallot and cook until slightly softened, 2-3 minutes. Stir in remaining garlic powder and cook until fragrant, 30 seconds. Add 1/3 cup water, stock concentrate and cream cheese. Bring to a simmer, stirring, until combined and creamy, 2-3 minutes. Season with salt and pepper.
5. Stir tomatoes and spinach into the pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened, 3-4 minutes.
6. Add drained gnocchi to the pan and stir until thoroughly coated, adding a splash of water if needed. Taste and adjust seasoning with salt and pepper. Divide gnocchi between bowls, top with Parmesan cheese, sprinkle with garlic panko and add a pinch of chili flakes to taste. 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.

Can I make this dish gluten-free?

Use gluten-free gnocchi and panko breadcrumbs. Check labels to ensure all ingredients are gluten-free.

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 loosen the sauce.