One pan. All the comfort.

Creamy Tomato Gnocchi

One pan. All the comfort. Soft potato gnocchi simmered in creamy tomato sauce, with spinach and parmesan folded through. A quick dinner with very little washing up.

20 minApprox. time
EasyEffort
3 servingsServes
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Creamy Tomato Gnocchi — recipe cover
Everything you need

Ingredients

Batch size

Choose a batch size above. Portion to your appetite.

For the gnocchi

Contains milk and usually wheat. Some gnocchi contain egg; check your packet.

Let’s cook

Make it tonight.

  1. Start the sauce

    Heat the oil in a wide frying pan over medium heat. Stir in garlic and chilli flakes for 30 seconds. Add passata, cream, 150 ml water, salt and pepper. Stir and bring to a gentle simmer.
  2. Simmer

    Add the gnocchi and stir to coat. Cover and simmer gently for 6–8 minutes, stirring occasionally, until tender throughout. Add a splash of water if the sauce thickens before the gnocchi softens.
  3. Add greens

    Uncover, stir in the spinach and cook for 1–2 minutes until wilted. If needed, simmer briefly to thicken or add a splash of water to loosen.
  4. Finish

    Turn off the heat. Stir in the parmesan, divide into three bowls and serve warm.

Make it yours.

Dial down the heat

Use a pinch of chilli flakes instead of half a teaspoon, or leave them out.

Switch the greens

Use 100 g chopped frozen spinach, thawed and squeezed dry, instead of fresh. Heat it through in the sauce.

Make it vegetarian

Use a vegetarian hard cheese in place of parmesan and check your gnocchi ingredients.

Equipment

Wide frying pan with lid, spatula and grater..

A note on the nutrition

The recipe, in pictures.

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