Gnocchi in Creamy Tomato Sauce with Roasted Tomatoes & Spinach

Gnocchi in Creamy Tomato Sauce with Roasted Tomatoes & Spinach
*A luscious, restaurant-worthy dish that’s ready in 30 minutes!*

Ingredients

For the Roasted Tomatoes:

• 1 cup cherry tomatoes, halved

• 1 tbsp olive oil

• ¼ tsp salt

• ¼ tsp black pepper

For the Sauce & Gnocchi:

• 1 lb (500g) store-bought or homemade gnocchi

• 2 tbsp olive oil

• 3 garlic cloves, minced

• ½ tsp red pepper flakes (optional)

• 1 cup heavy cream

• ½ cup grated Parmesan (+ extra for garnish)

• 2 cups fresh spinach

• ¼ cup fresh basil, chopped

• Salt & pepper to taste

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Instructions

1. Roast the Tomatoes

1. Preheat oven to 400°F (200°C).

2. Toss tomatoes with olive oil, salt, and pepper. Roast for 15-20 mins until blistered.

2. Cook the Gnocchi

1. Boil gnocchi according to package instructions (they’re done when they float). Drain and set aside.

3. Make the Creamy Tomato Sauce

1. Heat olive oil in a large skillet over medium heat. Sauté garlic and red pepper flakes for 1 minute (don’t burn!).

2. Pour in heavy cream and simmer for 3-4 mins until slightly thickened.

3. Stir in Parmesan until melted. Add spinach and cook until wilted (~2 mins).

4. Combine & Serve

1. Toss cooked gnocchi and roasted tomatoes into the sauce.

2. Garnish with fresh basil and extra Parmesan.

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Pro Tips

🍅 Extra flavor? Add 1 tbsp tomato paste to the sauce.
🧀 Rich twist: Stir in ¼ cup mascarpone for silkiness.
🌿 Herb swap: Try thyme or oregano instead of basil.

Pair with: Garlic bread and a crisp white wine! 🥖🍷

(Leftovers? Reheat gently with a splash of milk—the sauce thickens when chilled.)

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