The short version
Soft potato gnocchi and baby spinach in a silky tomato cream sauce, simmered together in one pan. Serves 2 · estimated total 15 minutes, including prep. Use packaged potato gnocchi that cooks in 2–3 minutes in boiling water. This recipe simmers it directly in sauce; do not use frozen gnocchi.
Why you’ll love this creamy tomato gnocchi
- 15-minute targetThe timed method includes prep when you use the shortcut ingredients listed below.
- Dinner for twoExact base quantities make two portions; use the existing serving controls to scale the ingredients.
- Silky sauce. Simple ingredients.Keep the sauce gently bubbling rather than boiling hard. The gnocchi should be tender and the sauce should coat it, with a little sauce left in the pan.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Packaged gnocchi. Use packaged potato gnocchi that cooks in 2–3 minutes in boiling water. This recipe simmers it directly in sauce; do not use frozen gnocchi.
Texture and doneness. Keep the sauce gently bubbling rather than boiling hard. The gnocchi should be tender and the sauce should coat it, with a little sauce left in the pan.
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Creamy Tomato Gnocchi
Soft potato gnocchi and baby spinach in a silky tomato cream sauce, simmered together in one pan.
- Prep
- 3 min
- Cook
- 12 min
- Total
- 15 min
- Serves
- 2
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Equipment
- 12-inch stainless steel skilletSee our pick →
- 8-inch chef’s knifeSee our pick →
Instructions
-
Prepare the garlic and sauce ingredients
0–3 min: Peel and finely chop the garlic. Measure the passata, cream and water. Set a deep frying pan over medium heat with the olive oil.
Look for: Have the sauce ingredients measured before the pan gets hot. -
Start the tomato cream sauce
3–5 min: Cook the garlic for 30 seconds without browning. Add the passata, cream, water and salt; bring to a lively simmer.
Look for: The sauce should be bubbling gently, and the garlic should stay pale. -
Simmer the gnocchi
5–12 min: Stir in the uncooked packaged gnocchi. Cover and simmer gently for 6–7 minutes, stirring twice, until tender all the way through. Add a splash of water if the sauce becomes too thick.
Look for: Cut one gnoccho in half: the centre should be tender, with no firm core. -
Wilt the spinach and finish
12–15 min: Fold in the spinach and cook for 1–2 minutes until wilted. Take off the heat, stir in the cheese, add black pepper and adjust the salt. Divide between two bowls.
Look for: The spinach is wilted and the sauce coats the gnocchi.
Recipe notes
- Timing condition: Use packaged potato gnocchi that cooks in 2–3 minutes in boiling water. This recipe simmers it directly in sauce; do not use frozen gnocchi.
- Practical tip: Keep the sauce gently bubbling rather than boiling hard. The gnocchi should be tender and the sauce should coat it, with a little sauce left in the pan.
- Equipment needed: 28 cm deep frying pan with a lid, chopping board, knife.
- Recipe status: This original recipe has not yet been kitchen-tested. The total time is an estimate including ordinary prep under the stated shortcut conditions. Follow doneness cues even if cooking takes longer.
- Images: AI-generated editorial illustrations of the dish, not photographs from kitchen testing.
- Nutrition: Calculated estimates for one of two portions. Assumes light cream at approximately 19% fat and packaged gnocchi comparable to the DeLallo label. Unsalted tomato purée is used as the passata proxy. Brand and seasoning differences can change the results.
- Cost: Not calculated; check local ingredient prices.
Nutrition per serving
- Calories
- 589
- Protein
- 16.3 g
- Carbs
- 88.4 g
- Fat
- 19.5 g
- Sat. fat
- 7.6 g
- Fiber
- 6.2 g
- Sodium
- 1374 mg
Nutrition is an estimate based on 2 servings and typical brands. Course: Dinner · Cuisine: Italian-inspired.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
Easy variations
- Add a little heat: Stir a pinch of red pepper flakes into the sauce with the garlic.
- Scale thoughtfully: Ingredient amounts can be scaled, but larger batches may need more pan space or extra cooking time.
How to store and reheat
- Best texture: Best served as soon as the recipe is ready.
- Fridge: Refrigerate promptly in a shallow covered container at 40°F / 4°C or below, within 2 hours (1 hour above 90°F / 32°C). Use within 3 days, or the shortest remaining storage time of any ingredient. Keep the original cooking date for previously cooked chicken or rice.
- Reheat: Reheat the cooked components thoroughly to 165°F / 74°C, adding a little water to loosen sauces if needed. Keep fresh cucumber, herbs and other uncooked toppings separate.
Frequently asked questions
What is needed to make this in 15 minutes?
Use packaged potato gnocchi that cooks in 2–3 minutes in boiling water. This recipe simmers it directly in sauce; do not use frozen gnocchi. Preparation and the overlapping tasks are included in the method; timing is an estimate and equipment can make a difference.
Can I use frozen gnocchi?
Use the packaged, non-frozen gnocchi specified for this version. Frozen gnocchi may need a different liquid amount and more time; follow its packet rather than assuming the same 15-minute timing.
Has this recipe been kitchen-tested?
Not yet. This is an original recipe developed for this collection, with estimated timing. Cook to the stated doneness and package instructions rather than stopping solely because a timer ends.