Gnocchi with spinach and tomatoes combines soft potato dumplings with juicy cherry tomatoes, garlic, and wilted spinach. Dried oregano seasons the vegetables, while fresh basil and grated cheese finish the dish.
The gnocchi is cooked separately according to its package instructions, then gently tossed with the vegetables in a frying pan. As the tomatoes soften, their juices create a simple coating without a separate sauce. This recipe uses packaged gnocchi and a short ingredient list, making it a useful option for a quick lunch or dinner. Serve immediately while the gnocchi is tender and the basil is fresh.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Gnocchi with Spinach and Tomatoes
Tender potato gnocchi tossed with cherry tomatoes, spinach, garlic, and oregano, then finished with grated cheese and fresh basil.
Ingredients
Equipment
Frying Pan
soup pot with lid
Cooking Instructions
- Cook gnocchi according to package instructions and drain.
- Heat olive oil in a large pan over medium heat.
- Add the garlic and cook for about 30 seconds, until fragrant, without letting it brown.
- Add the tomatoes, salt, black pepper, and oregano. Cook for about 5 minutes, until the tomatoes soften and release their juices
- Stir in spinach and cook until wilted.
- Add cooked gnocchi and toss gently until combined and heated through.
- Remove from heat and sprinkle with cheese and basil.
Nutrition
Notes
• Fresh or shelf-stable potato gnocchi can be used. Follow the cooking directions on the package, as cooking times vary.
• Let the cherry tomatoes soften and release their juices before adding the gnocchi. These juices help coat the dumplings.
• Add the spinach just long enough for it to wilt. If using larger spinach leaves, chop them first.
• Toss the cooked gnocchi gently to keep the dumplings intact.
• Add the basil and grated cheese after removing the pan from the heat, and serve immediately for the best texture.