Creamy Tomato Spinach Gnocchi with Basil and Parmesan

Why You’ll Love This Recipe

• Pillowy gnocchi in a silky, light tomato-cream sauce that tastes restaurant-quality in 30 minutes.
• Spinach and basil add freshness, color, and nutrients without extra fuss.
• Balanced creaminess: rich but not heavy, with brightness from lemon and tomatoes.
• One-pan sauce, minimal cleanup, and pantry-friendly ingredients.

Grocery List

• Produce: 1 small shallot, 3 garlic cloves, 5 oz baby spinach, 1 small bunch fresh basil, 1 lemon
• Dairy: Half-and-half (2/3 cup), unsalted butter, Parmesan cheese
• Pantry: Potato gnocchi (1 lb), olive oil, tomato paste, 1 (14.5-oz) can crushed tomatoes, low-sodium vegetable broth, red pepper flakes, kosher salt, black pepper

Full Ingredients

Aromatics & Base

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small shallot, finely minced (about 1/3 cup)
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp tomato paste

Tomatoes & Cream

• 1 (14.5-oz) can crushed tomatoes
• 1 cup low-sodium vegetable broth (or chicken broth)
• 2/3 cup half-and-half

Gnocchi & Greens

• 1 lb potato gnocchi (shelf-stable or refrigerated)
• 5 oz baby spinach
• 1/2 cup loosely packed fresh basil leaves, chopped
• 1 tsp fresh lemon juice

Cheese & Seasoning

• 1/2 cup finely grated Parmesan, plus more for serving
• Kosher salt and freshly ground black pepper, to taste

For the Pasta Water

• 4 quarts water
• 1 tbsp kosher salt

Step-by-Step Instructions

Step 1: Boil the water and prep

Bring 4 quarts of water to a rolling boil in a large pot and add 1 tablespoon kosher salt. Meanwhile, finely mince the shallot and garlic, chop the basil, and measure out the remaining ingredients so they are ready to go.

Step 2: Build the aromatic base

In a wide, deep skillet or sauté pan, heat the olive oil and butter over medium heat until the butter is melted and foamy. Add the minced shallot and cook, stirring often, until softened and translucent, about 3 minutes. Stir in the garlic and red pepper flakes; cook just until fragrant, 30 seconds.

Step 3: Toast the tomato paste and simmer the sauce

Add the tomato paste and cook, stirring constantly, until it darkens slightly and coats the aromatics, 60–90 seconds. Pour in the crushed tomatoes and the broth, scraping up any browned bits. Bring to a gentle simmer (about 190–200°F / 88–93°C) and cook for 5–7 minutes to blend flavors.

Step 4: Add cream and season

Reduce the heat to low and stir in the half-and-half. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper (adjust to taste). Keep the sauce at a gentle simmer—avoid boiling after adding cream.

Step 5: Cook the gnocchi

Add the gnocchi to the boiling water. Cook until they float to the surface, 2–3 minutes. Wait 30 seconds after floating for optimal tenderness. Reserve 1/2 cup pasta water, then drain the gnocchi well.

Step 6: Toss, wilt, and finish

Add the drained gnocchi to the skillet of sauce. Stir in the spinach and Parmesan, tossing gently until the spinach wilts and the gnocchi are evenly coated. If the sauce is thick, splash in 2–4 tablespoons reserved pasta water to loosen to a glossy, silky consistency. Stir in the basil and lemon juice. Taste and adjust seasoning with more salt and pepper as needed. Serve immediately with extra Parmesan.

Pro Tips

• Toast the tomato paste until deepened in color for a richer, slightly caramelized flavor.
• Reserve pasta water; its starch helps the sauce cling and become silky without extra cream.
• Keep the sauce at a gentle simmer after adding half-and-half to prevent curdling and maintain a smooth texture.
• Do not overcook gnocchi—pull them 30 seconds after they rise to the surface to keep them pillowy.
• Finish with lemon juice and fresh basil right before serving to brighten the creamy sauce.

Variations

• Protein boost: Brown 4 oz diced pancetta or Italian chicken sausage in the pan first; remove, build the sauce, then add back at the end.
• Veggie swap: Use baby kale or arugula in place of spinach; add 1 cup halved roasted cherry tomatoes for extra sweetness.
• Lighter dairy: Substitute 1/2 cup whole milk Greek yogurt for the half-and-half; temper by whisking in a ladle of warm sauce before adding to the pan over low heat.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water or milk to loosen. The sauced gnocchi do not freeze well, but the tomato-cream sauce (without spinach, basil, and cheese) can be made up to 3 days ahead or frozen for 2 months; reheat and add spinach, Parmesan, basil, lemon, and freshly cooked gnocchi just before serving.

Nutrition (per serving)

Approximate: 410 calories; 18 g fat (9 g saturated); 49 g carbohydrates; 4 g fiber; 7 g sugars; 14 g protein; 780 mg sodium. Values will vary based on brands and exact measurements.