Tender gnocchi, rich tomato cream, wilted spinach, and Parmesan unite for a comforting, easy main dish.
# Components:
→ Fresh Produce
01 - 3 cups baby spinach
02 - 1 medium yellow onion, finely diced
03 - 3 cloves garlic, minced
→ Gnocchi
04 - 1 lb shelf-stable potato gnocchi
→ Sauce Components
05 - 1 can (14 oz) crushed tomatoes
06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 2 tbsp olive oil
09 - 1/2 tsp dried oregano
10 - 1/2 tsp dried basil
11 - 1/4 tsp crushed red pepper flakes
12 - Salt and black pepper, to taste
→ Garnish
13 - Extra Parmesan cheese, for serving
14 - Fresh basil leaves
# Directions:
01 - In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
02 - Incorporate the minced garlic and sauté for 1 minute until fragrant.
03 - Stir in the crushed tomatoes, oregano, basil, and optional red pepper flakes. Season generously with salt and pepper. Bring the mixture to a simmer.
04 - Add the gnocchi directly to the simmering tomato sauce. Ensure all gnocchi are coated, then continue to simmer uncovered for 5-7 minutes, stirring occasionally, until the gnocchi are tender and thoroughly cooked.
05 - Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until the sauce achieves a smooth, creamy consistency.
06 - Gently fold the baby spinach into the sauce. Cook for 1-2 minutes, just until the spinach has wilted.
07 - Taste the dish and adjust salt and pepper as necessary to enhance the flavors.
08 - Serve the creamy tomato gnocchi hot, garnished with additional Parmesan cheese and fresh basil, if desired.
