Gnocchi Skillet with Cherry Tomatoes, Spinach and Parmesan

Juicy gnocchi are cooked with cherry tomatoes and spinach in a single pan and made creamy with cream and Parmesan. A quick dish with little washing up.

By yumbelo · 4 servings · 30 minutes

Ingredients

• 800 g Gnocchi
• 500 g Cherry tomatoes
• 1 pc Onion
• 2 pc Garlic cloves
• 300 g Fresh baby spinach
• 150 ml Cream
• 60 g Freshly grated Parmesan
• 2 tbsp Olive oil
• 200 ml Water
• 1 pinch Chili flakes
• Salt
• Pepper
• 1 bunch Basil

Method

1. Finely dice the onion and garlic, or chop them. Wash the cherry tomatoes and halve them.
2. Heat the olive oil in a large, high-sided pan over medium heat. Sweat the onion and garlic in it for 3 minutes until translucent.
3. Add the tomatoes and fry for 5 minutes until they begin to soften slightly. Season with salt, pepper and chili flakes.
4. Add the gnocchi to the pan, pour in the water and bring everything to a boil. Put the lid on and cook the gnocchi over low heat for 6 to 8 minutes, stirring gently now and then.
5. Remove the lid and fold in the spinach in batches until it wilts.
6. Stir in the cream and half of the Parmesan and simmer gently for 2 minutes. Taste and adjust the seasoning.
7. Pick the basil leaves, roughly chop them and sprinkle them over the pan with the remaining Parmesan. Serve immediately.