One-Pan Tuscan Butter Gnocchi Bake

• 12 oz potato gnocchi
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 5 cups fresh spinach, chopped
• 1/2 cup unsalted butter
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/2 cup heavy cream
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large oven-safe skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
3. 3 Add cherry tomatoes and cook until they begin to burst.
4. 4 Stir in spinach until just wilted.
5. 5 Push vegetables to one side of the skillet and add gnocchi to the other side. Cook gnocchi according to package instructions, until tender.
6. 6 In a small saucepan, melt butter and stir in heavy cream, Parmesan, red pepper flakes (if using), salt, and pepper. Stir until smooth.
7. 7 Pour creamy sauce over gnocchi and vegetables, gently mixing to combine.
8. 8 Transfer skillet to the preheated oven and bake for 10 minutes, until bubbly.
9. 9 Remove from oven, garnish with fresh basil and extra Parmesan.
10. 10 Serve immediately.

Equipment

• Large oven-safe skillet
• Saucepan

Variations

• Add grilled chicken or shrimp for a heartier meal.

Substitutions

• Substitute spinach with kale or Swiss chard for a different green flavor.

Pairings

• A glass of crisp white wine or a light beer complements this dish nicely.

Nutrition

Tips

• Use store-bought gnocchi to save time.
• For extra flavor, toast pine nuts and sprinkle over the top before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until hot.

Serving Suggestions

• Pairs beautifully with a simple arugula salad or garlic bread.

FAQ