The short version
Pan-simmered gnocchi with cherry tomatoes, spinach and melted mozzarella. Serves 2 · estimated 20 minutes including prep. All oil and cheese are counted; only water is extra. Packaged, non-frozen gnocchi is necessary for this method.
Why you’ll love this 5-ingredient tomato mozzarella gnocchi
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- 5-Ingredient DinnersPan-simmered gnocchi with cherry tomatoes, spinach and melted mozzarella.
- Know before you startAll oil and cheese are counted; only water is extra. Packaged, non-frozen gnocchi is necessary for this method.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. All oil and cheese are counted; only water is extra. Packaged, non-frozen gnocchi is necessary for this method.
The ingredient count. Exactly five purchased ingredients in the base recipe. Oil, condiments and garnishes count; only water is excluded. Optional variations and side dishes change the list.
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5-Ingredient Tomato Mozzarella Gnocchi
Pan-simmered gnocchi with cherry tomatoes, spinach and melted mozzarella.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 2
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Equipment
- 12-inch stainless steel skilletSee our pick →
- 8-inch chef’s knifeSee our pick →
Instructions
-
Cook tomatoes
Heat oil in a lidded skillet over medium heat. Add halved tomatoes and cook for 4–5 minutes, pressing them gently to release juices.
-
Simmer gnocchi
Add gnocchi and 150 ml water. Cover and simmer for 6–7 minutes, stirring twice, until gnocchi is tender through the center. Add water if the pan dries.
-
Add spinach
Stir in spinach and cook for 1–2 minutes until wilted.
-
Melt
Scatter with mozzarella, cover off the heat for 1 minute and serve when melted.
Recipe notes
- Timing: All oil and cheese are counted; only water is extra. Packaged, non-frozen gnocchi is necessary for this method. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
Easy variations
- Pepper gnocchi: Replace tomatoes with drained roasted pepper strips and add another 50 ml water.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Refrigerate for up to 3 days and add water when reheating.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
- Reheating: If reheating cooked leftovers, heat the portion thoroughly to 165°F / 74°C. Keep cold toppings separate. Follow any stricter package directions.
Frequently asked questions
What should I know before making 5-ingredient tomato mozzarella gnocchi?
All oil and cheese are counted; only water is extra. Packaged, non-frozen gnocchi is necessary for this method.
Can I make it ahead?
Refrigerate for up to 3 days and add water when reheating.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.