Creamy Tomato Gnocchi

Creamy cherry tomato gnocchi with spinach and Parmesan cheese.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add 2 tablespoons of butter to a pan.

Step 2

Dice onion and garlic clove, add to pan once butter is melted and lightly sizzling.

Step 3

Cook until lightly browned. Add salt, pepper, Italian seasoning, chilli flakes, and garlic powder. Mix well.

Step 4

Add tomatoes and olive oil, mix well. Turn heat to low-medium and cover pan with lid, allow tomatoes to cook until they have broken down.

Step 5

While tomatoes are cooking, in a separate pot cook gnocchi to package instructions, set aside 1 cup of gnocchi water. Once gnocchi is done, drain pot and set gnocchi aside.

Step 6

Once tomatoes have finally broken down and you can smush them with the back of your spoon/spatula, add half a cup or a little less of gnocchi water to your pan. You can always add more later.

Step 7

Add single cream slowly to your tomato sauce, you don’t need to add all 200ml. Stir in and adjust how much you’d like based on taste. Adjust seasoning as well in this step to what you like. Cook until your sauce thickens. If you have a potato masher, it’s perfect to break down the rest of your tomatoes.

Step 8

Add grated Parmesan and half of the handful of spinach until cheese melts. Usually I like to add half of what I’ve grated in this step and then will add the rest after I have added the gnocchi.

Step 9

Add your cooked gnocchi and the rest of your spinach, stir well. If the sauce is too thick, add a little more of the pasta water until you have the consistency you like. If you didn’t add all of the Parmesan, add the rest here if you’d like.

Step 10

Taste your sauce and adjust spices to your liking. Once your sauce is to the consistency you like, you’re ready to serve!