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To make creamy tomato spinach gnocchi, you need the following items: - 1 bag (16 oz) gnocchi - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes - 1 cup heavy cream - 1 cup fresh spinach, chopped - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/2 cup grated Parmesan cheese - Fresh basil leaves for garnish Using fresh ingredients makes a big difference. Here are my tips: - Gnocchi: Choose a good brand. Look for soft, pillowy gnocchi for the best texture. - Olive Oil: Use extra virgin olive oil for rich flavor. It elevates the dish. - Garlic: Fresh garlic is best. It adds strong flavor. Avoid pre-minced garlic. - Tomatoes: Opt for high-quality canned tomatoes. They should be ripe and juicy. - Spinach: Fresh spinach gives a vibrant color. Avoid wilted or yellowing leaves. - Cream: Heavy cream adds richness. For lighter options, you can use half-and-half. If you need to swap ingredients, here are some great options: - Gnocchi: Use potato or cauliflower gnocchi for a different flavor and texture. - Olive Oil: Any cooking oil can work, but it may change the taste. - Cream: You can use coconut cream for a dairy-free option. - Spinach: Kale or Swiss chard is a good substitute for spinach. - Parmesan: Nutritional yeast can replace cheese for a vegan option. First, fill a large pot with water. Add salt to the water. Bring it to a boil. Once boiling, add the gnocchi. Cook the gnocchi as instructed on the package. This usually takes about 2-3 minutes. You will know they are done when they float to the top. Drain the gnocchi and set them aside. Next, grab a large skillet. Heat two tablespoons of olive oil over medium heat. Add three minced garlic cloves and sauté for one minute. The garlic should smell nice and fragrant. Pour in one can of diced tomatoes with juice. Let the mixture simmer for five minutes. After that, reduce the heat. Stir in one cup of heavy cream, one teaspoon of dried oregano, half a teaspoon of salt, and a quarter teaspoon of black pepper. Mix everything well and let it simmer for another three to four minutes. Now, add one cup of chopped fresh spinach. Cook until the spinach is wilted, which takes about two minutes. Finally, stir in the cooked gnocchi. Add half a cup of grated Parmesan cheese. Mix everything together until well combined. Make sure the gnocchi is heated through. Serve the dish warm. Garnish with fresh basil leaves for a pop of color and flavor. Enjoy your creamy tomato spinach gnocchi! To create a rich and creamy sauce, start with fresh ingredients. Use ripe tomatoes for better flavor. After adding the tomatoes, let them cook down. This helps to develop a deeper taste. Stir in the heavy cream slowly. This makes the sauce smooth and luscious. If you want a bit of tang, add a splash of lemon juice. Fresh basil at the end adds a nice twist. One common mistake is overcooking the gnocchi. Boil them only until they float. This means they are done. Another mistake is rushing the sauce. Let it simmer to build flavors. If the sauce is too thick, add a bit of pasta water. This helps thin it out without losing flavor. Last, don’t forget to season. Taste as you go to adjust the salt and pepper. You don’t need fancy gadgets for this dish. A large pot for boiling water is key. Use a sturdy skillet for your sauce. A wooden spoon helps mix everything without scratching your pan. A good knife is essential for chopping garlic and spinach. Finally, a ladle makes serving easy and neat. With these tools, you’ll make perfect creamy tomato spinach gnocchi every time. {{image_2}} You can add protein to your creamy tomato spinach gnocchi. Chicken or shrimp work great. Cook your choice in the skillet before adding garlic. Ground turkey or sausage can also add a nice flavor. Just break it up as it cooks. For a plant-based option, try chickpeas or lentils. These add protein and texture without meat. To make this dish vegetarian, just skip the meat. The recipe is already meat-free. For a vegan version, swap heavy cream for coconut milk or cashew cream. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. You can also add more veggies like mushrooms or bell peppers. They bring in extra taste and nutrition. To boost the flavor, add spices like red pepper flakes for heat. A splash of balsamic vinegar adds tanginess. Fresh herbs like thyme or rosemary can bring depth. For a richer taste, try adding sun-dried tomatoes. They mix well with the sauce. Create a unique twist by adding olives or capers. These will give a briny flavor that contrasts nicely with the cream. To store leftovers, let the dish cool first. Place the creamy tomato spinach gnocchi in an airtight container. It will keep well in the fridge for up to three days. Make sure to seal it tight to lock in freshness. If you want to keep it longer, freezing is a great option. When it's time to reheat, use a skillet for the best results. Add a splash of water or cream to help it stay creamy. Heat over medium-low heat, stirring gently. This way, you will avoid burning the sauce. You can also use the microwave, but watch it closely to prevent drying out. To freeze, use a freezer-safe container. Portion the gnocchi with sauce into smaller containers. It can last for up to three months in the freezer. When you're ready to enjoy it, thaw in the fridge overnight. Reheat as mentioned earlier. This method keeps the flavors intact and the dish delicious. Yes, you can use frozen gnocchi. It cooks well and saves time. Just follow the package instructions. Boil it in salted water until it floats. This usually takes about 2-3 minutes. Drain the gnocchi and add it to your creamy sauce. To add spice, try using red pepper flakes. Start with a pinch and adjust to taste. You can also add diced jalapeños or a dash of hot sauce. Mix it in when you add the cream. This adds heat without changing the dish too much. This dish pairs well with a simple salad. A fresh green salad with vinaigrette works great. Garlic bread is another good option. It helps soak up the creamy sauce. You can also serve it with roasted vegetables for added nutrition. To sum up, this blog post covers the ingredients, cooking steps, and helpful tips for making creamy tomato spinach gnocchi. You learned how to pick quality ingredients and make smart substitutions. I shared secrets to perfect your sauce and avoid common mistakes. Remember, you can adapt this dish with different proteins or flavors. Store leftovers correctly and reheating is easy. Now you have all you need to create a delicious meal that will impress everyone. Enjoy your cooking adventure!

Creamy Tomato Spinach Gnocchi

Indulge in a delicious bowl of creamy tomato spinach gnocchi that's perfect for any night! This easy recipe combines tender gnocchi with savory tomatoes, fresh spinach, and creamy goodness for a meal everyone will love. Ready in just 25 minutes, it's a quick dinner solution that doesn't compromise on flavor. Click through to explore this mouth-watering recipe and elevate your dinner game tonight!
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Ingredients
  

1 bag (16 oz) gnocchi

2 tablespoons olive oil

3 cloves garlic, minced

1 can (14 oz) diced tomatoes

1 cup heavy cream

1 cup fresh spinach, chopped

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

In a large pot, bring salted water to a boil and cook the gnocchi according to package instructions. Drain and set aside.

    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.

      Pour in the diced tomatoes (with their juice) and let simmer for 5 minutes.

        Reduce the heat and stir in the heavy cream, dried oregano, salt, and pepper. Mix well and let simmer for an additional 3-4 minutes, stirring occasionally.

          Add the chopped spinach and cook until wilted, about 2 minutes.

            Stir in the cooked gnocchi and Parmesan cheese until well combined and heated through.

              Serve immediately, garnished with fresh basil leaves for an added touch of freshness.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4