One Pot Creamy Tomato Spinach Gnocchi

One-Pot Creamy Tomato Spinach Gnocchi is a healthy and delicious twist on the traditional stuffed pasta. You can combine all ingredients for this one-pot meal in one pot, allowing you to have clean vegetables all at the same time.

This cooking method yields great results, especially when paired with a delicious sauce. Although the traditional version has cream sauces added, you can substitute with your favorite low-fat or fat-free sauces.

The fresh spinach and tomatoes will be absolutely delicious, while keeping your diet healthy. One-Pot cookware is great for preparing classic southern Italian dishes such as: Spaghetti Bolognese, Lasagna, Ziti, Fettuccini Alfredo and Chicken Parmesan.

Using one-pot cooking techniques, you can prepare multiple meals from the same pan, saving you money and time! One-Pot cookware is made of heavy gauge cast iron with a thick bottom to prevent burning and excessive burning.

The large pot is easily cleaned with a sponge and dries quickly after removing from the heat source. One-Pot recipes have been cropping up everywhere lately, and it’s not about to let up anytime soon.

So what exactly is a One-Pot meal anyway? Cooking three or fewer meals in one pot? The answer is simple: it’s a great way to save money by cooking your favorite ingredients in just one pot. Yes, in one pot. From one cup of soup to 3 lasagna noodles, One-Pot recipes have it all!

One Pot Creamy Tomato Spinach Gnocchi

Recipe by TiffanieCourse: DinnerCuisine: ItalianDifficulty: Easy
Servings

3

servings
Prep time

5

minutes
Cooking time

15

minutes

A luxurious, one-pot vegetarian dinner ready in 20 minutes!

Ingredients

  • 3 TBSP olive oil

  • 1/2 cup halved and sliced leek ~1 large leek

  • 1/2 cup yellow onion diced

  • Salt and pepper to taste

  • 3-4 garlic cloves minced

  • 1- pint cherry tomatoes

  • 3/4 cup white wine or vegetable stock

  • 3 TBSP unsalted butter

  • 17 oz. refrigerated fresh gnocchi

  • 1/4 cup freshly grated parmesan cheese

  • Several handfuls of baby spinach 1-2 cups

  • 1/4 cup half-and-half

Directions

  • In a large skillet over medium heat, add olive oil. Once hot, add leek and onion and cook for about 3 minutes. Add a pinch of salt- remember to continue to add it in layers for flavor! Add garlic and cook for another 2-3 minutes until fragrant.
  • Add cherry tomatoes; cook until they begin to blister, about 5 minutes, and then begin to smash them down gently with the back of your spoon. Let the juices cook about 1-2 minutes.
  • Deglaze the pan with white wine or vegetable stock. Bring it back to a simmer and let it cook down for 1-2 minutes. Stir in the butter to melt.
  • Add in the gnocchi, stir to coat and make sure they are in a single layer to cook evenly. Cover the pan (use foil if you don’t have a lid) and cook about 2 minutes longer than the package suggests (since you won’t be boiling them, it may take a little longer). Mine usually cook for about 4-5 minutes total (*see notes). Be sure to taste test! Stir in parmesan, spinach, and half-and-half. Add additional vegetable stock if desired (see notes). The spinach will wilt with the heat of the gnocchi. Serve immediately with additional parmesan and/or fresh basil as desired.

Reference : forkinthekitchen.

 

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