Gnocchi with Spinach & Grape Tomatoes
topped with Garlic Butter Breadcrumbs
- Milk
- Wheat
Raise your hand if you’re obsessed with anything involving gnocchi. (We all have our hands raised over here.) If you’re new to gnocchi, it’s a pasta/dumpling hybrid that’s made with potatoes, resulting in an extra-tender, extra-carby bite. Here, it’s paired with spinach and grape tomatoes, then tossed in a creamy sauce. To top things off—in this case literally—there’s a layer of garlicky panko breadcrumbs. It’s the perfect crispy contrast to this rich dish. Once you take a bite, don’t be surprised when you find yourself making excuses to whip it up again and again!
Ingredients
1 unit
Veggie Stock Concentrate
¼ cup
Parmesan Cheese
5 ounce
Spinach
4 tablespoon
Cream Cheese
(Contains: Milk)
4 ounce
Grape Tomatoes
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Chili Flakes
1 teaspoon
Garlic Powder
1 unit
Shallot
1 unit
Gnocchi
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Halve tomatoes. Halve, peel, and thinly slice shallot.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; cook, stirring, until golden and toasted, 2-3 minutes. • Stir in half the garlic powder (you’ll use the rest later) and cook until just fragrant, 30 seconds. • Turn off heat; transfer to a plate and season with salt and pepper. Wipe out pan.
• Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. Drain.
• While gnocchi cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for panko over medium-high heat. Add shallot and cook until slightly softened, 2-3 minutes. • Stir in remaining garlic powder and cook until fragrant, 30 seconds. • Stir in 1⁄3 cup water (½ cup for 4), stock concentrate, and cream cheese. Bring to a simmer, stirring, until combined and creamy, 2-3 minutes. Season with salt and pepper.
• Stir tomatoes and spinach into pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened, 3-4 minutes.
• Stir drained gnocchi into pan with sauce until thoroughly coated, adding water a splash or two at a time as needed. Taste and season with salt and pepper. • Divide gnocchi between bowls and top with Parmesan. Sprinkle with as much garlic panko as you like. Add a pinch of chili flakes to taste and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy sauce and garlic panko topping, though some found it bland or too rich.
- Ease of prep: Quick and simple to make, with minimal prep and easy-to-follow instructions 🍲.
- Suggestions: Consider pan-searing gnocchi for better texture; add chicken or shrimp for extra protein.
- Portions: Some felt servings were too small for two people; adding more vegetables could help stretch the meal.
- Texture: Gnocchi texture was divisive; some found it gummy or mushy, while others enjoyed it.
Reviews from our home cooks
Love this gnocchi! The spinach gnocchi is a bit heavier than regular gnocchi and it made this recipe new and different. Love the mix of veggies with the gnocchi and the breadcrumbs on top are the perfect touch.
Love this dish but the gnocchi was a little dry. The recipe could use more sauce but flavor is great with the fresh tomatoes and spinach
Really good recipe for adding flavor to gnocchi which can be kind of plain. Please keep the heirloom tomatoes coming!
Sauce was great. Breadcrumbs were a great add. Gnocchi not sure if we over cooked or under cooked but they didnt come out right. Tomatoes and spinach were delicious.
Delish. I'm partial to gnocchi already, so that gave this recipe an unfair headstart for me. But the tomatoes and spinach and sauce were great too. A good balance.
Love everything about this. The texture contrast between the breadcrumbs and the gnocchi & the brightness from the tomatoes & the freshness from the spinach
This was incredibly delicious and easy to make. In the past I have had trouble cooking gnocchi because it was sticky but this came out perfectly. The spinach and tomatoes were very fresh and good and it all came together beautifully.
I give this 4 stars for concept but only 3 stars for implementation. I was underwhelmed by this meal. The ratio of gnocchi to spinach and tomatoes was imbalanced; needs more of the latter two items. Also, even with the garlic and chili pepper flakes, the blandness of the gnocchi prevailed.
The heirloom grape tomatoes really played off the spinach nicely. A *very* simple but satisfying dish.
It's light, delicious and oh so Satisfying. It really hits all the spots. With the fresh taste of tomatoes and spinach. The creaminess of the sauce and the fluffy gnocchi to fill you up. I love this recipe!
