Description
This One Pot Tomato Gnocchi with Spinach recipe is a comforting, easy-to-make dish featuring tender gnocchi cooked in a rich tomato sauce with fresh spinach and topped with melted mozzarella cheese. Prepared using a combination of stovetop sautéing and oven baking, this meal comes together quickly for a deliciously satisfying vegetarian dinner that requires minimal cleanup.
Ingredients
Scale
Gnocchi and Sauce
- 16 oz shelf stable gnocchi
- 2 tablespoons unsalted butter
- ½ yellow onion, diced
- 5 cloves garlic, sliced
- 1 tablespoon tomato paste
- 28 oz can crushed tomatoes
- ½ cup vegetable stock
- Salt and black pepper, to taste
Vegetables and Cheese
- 1.5 cups fresh spinach
- 4 oz fresh mozzarella, sliced or torn
- 2 tablespoons fresh basil, chopped
- Extra virgin olive oil, for drizzling (optional)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the gnocchi later in the recipe.
- Sauté the Aromatics: Warm a large oven-safe skillet or cast iron pan over medium heat. Add the butter and let it melt. Add the diced onion and cook for about 5 minutes until the onions are lightly translucent. Then add the sliced garlic and continue to sauté for 2 minutes, allowing the garlic to release its fragrance without browning.
- Cook the Tomato Paste: Stir in the tomato paste with the onion and garlic mixture. Cook for 2 to 3 minutes, stirring frequently until the tomato paste deepens in color and develops a richer, robust flavor.
- Simmer the Sauce: Pour in the crushed tomatoes and vegetable stock. Season with salt and black pepper to taste. Stir everything together and bring the sauce to a gentle simmer with occasional bubbling, avoiding a rapid boil.
- Add Gnocchi & Spinach: Add the uncooked gnocchi and fresh spinach directly into the skillet. Stir well to submerge the gnocchi in the tomato sauce and allow the spinach to begin wilting, ensuring everything is evenly mixed.
- Bake the Gnocchi: Cover the skillet with an oven-safe lid or foil. Transfer it to the preheated oven and bake for 20 minutes. Stir approximately every 5 minutes to prevent sticking and ensure the gnocchi cook evenly.
- Broil with Cheese: Remove the skillet from the oven and uncover. Evenly layer the sliced or torn mozzarella over the top of the gnocchi. Place under the broiler set to high for about 5 minutes, until the cheese is melted, bubbly, and golden brown in spots.
- Finish & Serve: Take the skillet out of the oven once again. Garnish the dish with chopped fresh basil and optionally drizzle with extra virgin olive oil. Serve hot and enjoy this hearty, cheesy tomato gnocchi meal.
Notes
- Using an oven-safe skillet like cast iron makes the transition from stovetop to oven seamless.
- Stirring the gnocchi every 5 minutes during baking prevents sticking and promotes even cooking.
- If you don’t have fresh mozzarella, shredded mozzarella can be used, but fresh slices melt better with a creamier texture.
- For added heat, sprinkle red pepper flakes into the sauce during simmering.
- Leftovers store well refrigerated for up to 3 days and can be reheated in the oven or microwave.
