Creamy Gnocchi with Spinach, Tomatoes and Garlic Butter Breadcrumbs

If you love gnocchi, this dish is about to become your new favorite. Pillowy potato dumplings are paired with fresh spinach and sweet grape tomatoes, all coated in a luscious cream sauce. But the real star? A crunchy topping of garlic butter panko breadcrumbs that adds the perfect contrast.

Ready in just 20 minutes, this recipe is ideal for busy weeknights when you crave something comforting but don’t have hours to spend in the kitchen. Serve it as a main or a hearty side-either way, it’s sure to impress.

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 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

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Halve the grape tomatoes.
2. Melt 1 tablespoon butter (2 for 4 servings) 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, 30 seconds. Transfer to a plate and season with salt and pepper. Wipe out the pan.
3. Once the water is boiling, add gnocchi to the pot. Cook, stirring occasionally, until tender, 3-4 minutes. Drain and set aside.
4. While the gnocchi cooks, melt 1 tablespoon butter (2 for 4 servings) in the same pan over medium-high heat. Add the remaining garlic powder and cook until fragrant, 30 seconds. Stir in 1/3 cup water (1/2 cup for 4), stock concentrate and 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 sauce. Cook, stirring, until the spinach is wilted and tomatoes are softened, 3-4 minutes.
6. Add the drained gnocchi to the pan and stir until thoroughly coated. If needed, add a splash of water to achieve a creamy consistency. Taste and adjust seasoning with salt and pepper. Divide among bowls, top with Parmesan and sprinkle with garlic butter breadcrumbs and chili flakes to taste.

Recipe Tips

FAQ

Can I use frozen spinach instead of fresh?

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

What can I substitute for cream cheese?

You can use mascarpone, crème fraîche or a light cream cheese. For a dairy-free option, try a plant-based cream cheese.

Can I make this dish gluten-free?

Absolutely! Use gluten-free gnocchi and gluten-free panko breadcrumbs. Check all other ingredients for gluten.