Creamy Tomato Basil Gnocchi with Spinach

• 16 oz gnocchi
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1/4 cup fresh basil, chopped
• 2 cups fresh spinach
• 1/2 tsp red pepper flakes (optional)
• Salt to taste
• Freshly ground black pepper to taste
• Parmesan cheese for serving

Steps

1. 1 Cook gnocchi according to package instructions, drain, and set aside.
2. 2 Heat olive oil in a large skillet over medium heat.
3. 3 Add minced garlic and sauté until fragrant, about 1 minute.
4. 4 Pour in crushed tomatoes and bring to a simmer.
5. 5 Stir in heavy cream and basil, and let sauce thicken slightly, about 5 minutes.
6. 6 Add spinach and red pepper flakes (if using) to the sauce and cook until spinach is wilted.
7. 7 Toss cooked gnocchi into the sauce until well coated.
8. 8 Season with salt and pepper to taste.
9. 9 Serve hot with a sprinkle of Parmesan cheese.

Equipment

• Large skillet
• Colander

Variations

• Add grilled chicken for a protein boost.
• Stir in sun-dried tomatoes for extra flavor.

Substitutions

• Use vegetable broth instead of heavy cream for a lighter option.
• Substitute gluten-free gnocchi for a gluten-free version.

Pairings

• A glass of Pinot Noir complements this dish beautifully.

Nutrition

Tips

• For a richer flavor, toast the garlic in olive oil until golden.
• Add more red pepper flakes for a spicier kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream to restore sauciness.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently with extra sauce.

Serving Suggestions

• Pairs wonderfully with a simple green salad or crusty bread on the side.

FAQ