Creamy Tomato Gnocchi with Spinach & Basil

A warm, creamy dish that greets you with the inviting aroma of sautéed garlic and sun-dried tomatoes is just what you need on a cozy evening. Creamy Tomato Gnocchi with Spinach & Basil combines the comforting textures of gnocchi with a rich, velvety sauce, ready in under 30 minutes. This recipe stands out with its balance of savory, creamy flavors and fresh greens.

This recipe is perfect for weeknight dinners or a weekend treat. Whether you’re cooking for family or entertaining friends, it’s a dish that’s sure to impress. You can prepare the sauce ahead of time and simply add the gnocchi when it’s time to eat.

Why You’ll Love This Recipe

• Velvety cream combined with sun-dried tomatoes creates a rich sauce.
• Pan-frying the gnocchi adds a delightful crisp texture.
• Fresh basil and spinach bring vibrant color and flavor.
• Ready in just 30 minutes, perfect for busy nights.

What You’ll Need

Gather the following ingredients to create this delicious dish:

For the Gnocchi

• 18 oz (500 g) gnocchi, or another short pasta shape

For the Sauce

• ½ red onion, diced
• 3 garlic cloves, minced
• Pinch of red pepper or chili flakes, to taste
• 2 teaspoons Italian seasoning
• ⅓ cup (140 g) sun-dried tomatoes, chopped (see notes)
• 2 tablespoons tomato paste
• ⅔ cup (160 ml) vegetable broth
• ⅔ cup (160 ml) heavy cream
• ¾ cup (80 g) grated parmesan-style cheese

For the Greens

• 1 small bunch fresh basil, chopped
• 1–2 handfuls baby spinach, chopped

Use oil from the sun-dried tomato jar for extra flavor.

Substitutions & Swaps

• Use any short pasta if gnocchi isn’t available.
• Substitute heavy cream with half-and-half for a lighter option.
• Swap parmesan-style cheese for nutritional yeast for a vegan version.
• Replace spinach with kale for a different green.

How to Make It

Follow these simple steps to create your creamy delight.

Cook the aromatics

Heat a little olive oil in a large saucepan. Add the diced onion and cook gently until softened, about 5 minutes. Stir in minced garlic, chili flakes, Italian seasoning, chopped sun-dried tomatoes, salt, and pepper. Sauté for a few minutes until fragrant.

Build the sauce base

Stir in the tomato paste and cook for 1–2 minutes. Pour in the vegetable broth and let the sauce simmer, partially covered, while you prepare the gnocchi.

Pan-fry the gnocchi

In a separate pan, heat a thin layer of olive oil over low-medium heat. Add the gnocchi and cook slowly, turning occasionally, until golden and crisp on the outside but tender inside, about 10 minutes.

Finish the sauce

Reduce the heat under the sauce to low. Stir in the cream and grated cheese, letting it melt into a smooth, rich sauce. Add the chopped spinach and basil, stirring just until wilted.

Combine & serve

Toss the crispy gnocchi into the sauce until well coated. Serve immediately, topped with extra basil or parmesan if desired.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, cream-based sauces don’t freeze well.
Reheat: Warm on the stovetop over low heat for 5-7 minutes.

Tips for Best Results

• Use sun-dried tomatoes packed in oil for better flavor.
• Adjust the spice level with more or less chili flakes.
• Ensure the gnocchi is crisp by cooking slowly over low heat.
• Stir in fresh greens just before serving for optimal texture.

Serving Suggestions

• Pair with a simple green salad for a complete meal.
• Serve alongside garlic bread for a comforting dinner spread.
• Enjoy with a glass of white wine to complement the flavors.