One Pot Tomato Gnocchi with Spinach Recipe

There’s nothing quite like the cozy comfort of One Pot Tomato Gnocchi with Spinach—a dish that brings pillowy gnocchi, vibrant spinach, and a rich homemade tomato sauce together in one magical skillet. The best part? Everything cooks in the same pan, soaking up deep flavors while mozzarella turns deliciously gooey on top. It’s a weeknight wonder, perfect for those evenings when you want something both hearty and easy, and it’s bound to become a staple for anyone who loves both convenience and true Italian-American flavor.

Ingredients You’ll Need

You’ll be amazed at how a handful of simple, everyday ingredients transform into such a luscious meal. Each component plays a starring role—bringing out flavor, color, and that irresistible, bubbly texture. Don’t skip on freshness here, as it’s what really makes One Pot Tomato Gnocchi with Spinach sing!

• Shelf-stable gnocchi (16 oz): These tender potato dumplings soak up all the sauce and make the dish extra satisfying.
• Unsalted butter (2 tbsp): Adds a creamy base for sautéing aromatics, creating depth of flavor.
• Yellow onion, diced (½): Brings essential sweetness and softens into the sauce perfectly.
• Garlic, sliced (5 cloves): Provides that classic, irresistible Italian aroma and flavor.
• Tomato paste (1 tbsp): Concentrates the tomato flavor and deepens the color of your sauce.
• Crushed tomatoes (28 oz can): Forms the beautiful, hearty foundation of this tomato sauce.
• Fresh spinach (1.5 cups): Lends vibrant green color and earthy flavor, plus a burst of nutrition.
• Vegetable stock (½ cup): Keeps the sauce loose enough for the gnocchi to cook perfectly.
• Fresh mozzarella (4 oz): Melts into dreamy strings across the top, adding rich, creamy goodness.
• Fresh basil, chopped (2 tbsp): Lifts the finished dish with brightness and classic Italian aroma.

How to Make One Pot Tomato Gnocchi with Spinach

Step 1: Sauté the Aromatics

Start by preheating your oven to 400℉. Warm a large oven-safe skillet or cast iron pan over medium heat and melt the butter. Add the diced onion and cook for about five minutes—what you’re looking for is that soft, translucent look that means the onion is sweet and mellow. Toss in the sliced garlic and give it a couple more minutes until it’s fragrant. These aromatics are the secret backbone to the entire One Pot Tomato Gnocchi with Spinach experience.

Step 2: Build the Tomato Base

Next, it’s time to amplify those flavors! Stir in the tomato paste, making sure to work it into the onions and garlic. Cook for 2 to 3 minutes until the paste darkens a bit—this deepens the tomato flavor beautifully. Now, pour in the crushed tomatoes and vegetable stock, sprinkle with a little salt and black pepper, and stir gently. Let this mixture simmer for a few minutes, letting the foundation of your sauce develop real character.

Step 3: Add Gnocchi and Spinach

While the sauce bubbles away, add your uncooked gnocchi straight from the package, along with the fresh spinach. Stir everything together so the gnocchi are mostly submerged. If the pan looks a bit packed, don’t worry! The spinach will wilt down dramatically as it cooks, and every ingredient will cozy up to its neighbors in the sauce. This is where the One Pot Tomato Gnocchi with Spinach really starts to come together.

Step 4: Bake to Perfection

Cover your pan with an oven-safe lid and transfer it to the oven. Bake for 20 minutes, making sure to give the whole thing a gentle stir about every 5 minutes. This helps the gnocchi cook evenly and keeps the sauce from catching on the bottom. The flavors meld, the spinach softens, and the gnocchi become ultra-tender during this time.

Step 5: Top with Mozzarella and Broil

Once your timer goes off, pull the pan from the oven, remove the lid, and scatter fresh mozzarella all across the top. Switch your oven to broil on high, then slide the skillet back in for another 5 minutes. Watch closely—the cheese should melt and turn golden in spots, bubbling invitingly. Now, your One Pot Tomato Gnocchi with Spinach looks like absolute perfection.

How to Serve One Pot Tomato Gnocchi with Spinach

Garnishes

A final flourish of fresh basil really brightens each serving and adds an extra pop of color. If you like, add a drizzle of really good extra virgin olive oil right before you dig in. For a finishing touch, a sprinkle of flaky sea salt or freshly ground black pepper never hurts, and if you’re feeling indulgent, a spoonful of grated Parmesan will make each bite even more luxurious.

Side Dishes

This One Pot Tomato Gnocchi with Spinach is a star on its own, but you can absolutely pair it with sides to round out your meal. Think warm, crusty bread for sopping up sauce, a simple green salad tossed with a tangy vinaigrette, or even some roasted vegetables for extra color. These sides all bring out something unique in the main dish.

Creative Ways to Present

For a fun twist, try serving your gnocchi family-style right in the skillet on the table so everyone can help themselves. If you’re hosting guests, scoop portions into small, individual gratin dishes for a restaurant-style moment. You can also portion leftovers into jars to-go for a chic work lunch—the layers of sauce, cheese, and gnocchi look as good as they taste. However you serve it, One Pot Tomato Gnocchi with Spinach is pure comfort with a dash of elegance.

Make Ahead and Storage

Storing Leftovers

Place any leftover One Pot Tomato Gnocchi with Spinach into an airtight container as soon as it cools to room temperature. It keeps well in the refrigerator for up to three days, making it ideal for meal prepping or busy weeknights.

Freezing

If you’d like to freeze your leftovers, simply spoon the cooled gnocchi and sauce into a freezer-safe container. It will keep for up to two months. For best results, wrap the container in a layer of foil or plastic wrap to lock in flavor and prevent freezer burn.

Reheating

To reheat, warm One Pot Tomato Gnocchi with Spinach gently on the stove over medium heat, stirring occasionally until everything’s hot and the cheese is melting again. If reheating from frozen, let it thaw overnight in the fridge first. Add a splash of vegetable stock or water to loosen the sauce as needed.

FAQs

Can I use gluten-free gnocchi for this recipe?

Absolutely! Most store-bought gluten-free gnocchi will work beautifully in One Pot Tomato Gnocchi with Spinach. Just keep an eye on cooking time, as some gluten-free varieties may soften more quickly.

Can I add protein to this dish?

Yes, you can easily boost the protein! Try stirring in cooked Italian chicken sausage, cannellini beans, or even shredded rotisserie chicken before baking. Each option pairs perfectly with the tomato and spinach flavors.

What can I substitute for fresh mozzarella?

If fresh mozzarella isn’t available, shredded whole milk mozzarella or even provolone can step in. You could also try dollops of ricotta on top before broiling for an irresistibly creamy finish.

How do I keep the gnocchi from getting mushy?

Be sure to use shelf-stable gnocchi and don’t overcook in the oven—stirring every five minutes helps ensure even cooking. The result should be tender, not mushy, each time you make One Pot Tomato Gnocchi with Spinach.

Is it possible to make this dish vegan?

With a couple swaps, yes! Use vegan butter, a plant-based mozzarella, and make sure your gnocchi are egg-free. The rest of the One Pot Tomato Gnocchi with Spinach recipe remains the same and just as delicious.

Final Thoughts

If you’re craving a dish that’s equal parts comfort food and weeknight hero, One Pot Tomato Gnocchi with Spinach has you covered. It’s easy, deeply flavorful, and packed with vibrant color and creamy cheese—all in one skillet. Give it a try and let this recipe become your new favorite answer to “What’s for dinner?”

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