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 dumplings are paired with fresh spinach and sweet grape tomatoes, all tossed in a luscious cream cheese sauce. But the real star is the garlic butter panko breadcrumbs-golden, crunchy and sprinkled on top for the perfect contrast in texture.

Best of all, this recipe comes together in just 25 minutes using one pan (plus a pot for the gnocchi). It’s an easy, satisfying meal that feels special enough for a weekend dinner but quick enough for a busy weeknight. Serve it with a sprinkle of Parmesan and a pinch of chili flakes for a little heat.

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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

Instructions

1. Bring a medium pot of salted water to a boil. Meanwhile, wash and dry the produce. Halve the grape tomatoes.
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, about 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 and set aside.
4. While the gnocchi cooks, melt 1 tablespoon butter (2 tablespoons for 4 servings) in the same pan over medium-high heat. Add the remaining garlic powder and cook until fragrant, about 30 seconds. Stir in 1/3 cup water (1/2 cup for 4 servings), the veggie stock concentrate and the cream cheese. Bring to a simmer and cook, stirring, until combined and creamy, 2-3 minutes. Season with salt and pepper.
5. Stir the halved tomatoes and 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 drained gnocchi into the pan with the sauce until thoroughly coated. (Tip: If needed, add a splash or two of water until the gnocchi is coated in a creamy sauce.) Taste and season with salt and pepper.
7. Divide the gnocchi between bowls and top with Parmesan cheese. Sprinkle with as many garlic butter 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 a minute or two longer than fresh.

How do I make this dish dairy-free?

Use a dairy-free cream cheese alternative and vegan butter. Omit the Parmesan or use a vegan substitute.

Can I add protein to this recipe?

Absolutely! Cooked chicken, Italian sausage or shrimp would be delicious stirred in with the gnocchi.