Creamy Gnocchi with Spinach and Tomatoes and Garlic Butter Breadcrumbs

If you love gnocchi, this dish is about to become your new favorite. Pillowy potato gnocchi are tossed in a rich, creamy sauce with fresh spinach and juicy grape tomatoes. But the real star? A crispy topping of garlic butter panko breadcrumbs that adds the perfect crunch.

This recipe comes together in just 25 minutes, making it ideal for a quick weeknight dinner that feels special. The creamy sauce is made with cream cheese and veggie stock concentrate, creating a luscious coating for the gnocchi. A sprinkle of Parmesan and a pinch of chili flakes finish it off with savory and spicy notes.

Log in to save recipes and build weekly shopping lists.

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. Wash and dry all produce. 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 (you’ll use the rest later) and cook until fragrant, about 30 seconds. Turn off the heat, 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 to the pot. Cook until tender, 3-4 minutes. Drain the gnocchi.
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 the 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 baby spinach into the pan with the sauce. Cook, stirring, until the spinach is wilted and the tomatoes are softened, 3-4 minutes.
6. Stir the cooked gnocchi into the pan with the sauce until thoroughly coated, adding a splash or two of water as needed to loosen the sauce. Taste and season with salt and pepper. Divide the gnocchi between bowls and top with Parmesan cheese. Sprinkle with as much of the garlic panko breadcrumbs as you like. Add a pinch of chili flakes to taste and serve.

Recipe Tips

FAQ

Can I use frozen gnocchi?

Yes, frozen gnocchi works well. Cook according to package directions, usually 3-4 minutes in boiling water, until they float.

Can I make this dish dairy-free?

You can substitute the butter with a dairy-free alternative, use dairy-free cream cheese and omit the Parmesan or use a vegan Parmesan. The texture may vary slightly.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or milk to revive the sauce.