One Pot Tomato Gnocchi Spinach

$- 1 pound potato gnocchi - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 can (14 oz) crushed tomatoes - 4 cups vegetable broth - 2 cups fresh spinach, roughly chopped - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1/2 cup grated Parmesan cheese (optional) - Fresh basil leaves for garnish - Potato Gnocchi: This is the star of the dish. It’s soft, pillowy pasta made from potatoes. It cooks quickly and adds a lovely texture. - Olive Oil: Use this to sauté garlic. It gives flavor and helps the dish not stick. - Garlic: Fresh garlic adds a wonderful aroma. It enhances the taste of the sauce. - Crushed Tomatoes: These form the base of the sauce. They add richness and a nice acidity. - Vegetable Broth: This adds depth and flavor. It helps cook the gnocchi and keeps everything moist. - Spinach: Fresh spinach adds color and nutrients. It wilts quickly, making it perfect for this dish. - Dried Oregano and Basil: These herbs add classic Italian flavor. They make the dish taste bright and fresh. - Parmesan Cheese: This gives a creamy finish. It adds a savory, nutty flavor, but it's optional. - Gnocchi: You can use fresh gnocchi if you want. It may cook faster, so watch it closely. - Olive Oil: Any cooking oil works, like canola or avocado oil. - Crushed Tomatoes: You can use tomato sauce or diced tomatoes if you prefer. - Vegetable Broth: Chicken broth works too if you’re not vegetarian. - Spinach: Kale or Swiss chard can be used instead of spinach. Just chop them smaller. - Parmesan Cheese: Nutritional yeast is a great vegan option for a cheesy flavor. Gather your ingredients first. This makes cooking smooth and easy. You will need: - 1 pound potato gnocchi - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 can (14 oz) crushed tomatoes - 4 cups vegetable broth - 2 cups fresh spinach, roughly chopped - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1/2 cup grated Parmesan cheese (optional) - Fresh basil leaves for garnish 1. Start by heating olive oil in a large pot over medium heat. 2. Once the oil is hot, add the minced garlic. Sauté for about 1 minute until it smells nice. Don’t let it brown. 3. Next, pour in the crushed tomatoes and mix them with the garlic. 4. Add the vegetable broth and bring everything to a simmer. 5. When it simmers, toss in the potato gnocchi, oregano, and basil. Stir well so the gnocchi is covered in broth. 6. Cook for 5-7 minutes. Stir occasionally, and watch for the gnocchi to float. This means they are done. 7. Add the chopped spinach and let it wilt for about 2 minutes. Taste and add salt and pepper as needed. 8. If you like, sprinkle the grated Parmesan cheese on top. Stir until it melts. 9. Serve the dish warm. Garnish with fresh basil leaves for a pretty finish. To make sure your gnocchi turns out great, follow these tips: - Use a large pot. This gives the gnocchi space to move. - Don’t overcook the gnocchi. It should be soft but not mushy. - Stir gently. This helps keep the gnocchi intact. - Add spinach at the end. This keeps it bright and fresh. - Adjust the seasoning. Taste as you go to find the right balance. Enjoy your cooking! To boost flavor, use fresh garlic instead of jarred. Fresh herbs add depth, too. Try adding a splash of balsamic vinegar for a sweet tang. For heat, sprinkle in red pepper flakes. A squeeze of lemon juice brightens the dish at the end. You can also swap some vegetable broth for white wine to add a rich taste. Don't skip sautéing the garlic. It builds a nice base for flavor. Avoid cooking the gnocchi too long; they can become mushy. If you add spinach too early, it may lose its bright color. Always taste and adjust seasoning, especially salt and pepper. Lastly, remember to serve hot for the best taste. Serve this dish in shallow bowls for a great look. Garnish with fresh basil leaves for color and flavor. Pair it with crusty bread to soak up the sauce. For a complete meal, add a side salad with a light vinaigrette. Enjoy with a glass of white wine for a lovely touch. {{image_2}} You can boost the nutrition of this dish with simple add-ins. Here are a few ideas: - Chopped kale: This green adds fiber and vitamins. Just stir it in with the spinach. - Mushrooms: Sauté sliced mushrooms with garlic for a savory twist. - Zucchini: Add diced zucchini for extra texture and vitamins. It cooks quickly, so toss it in when you add the gnocchi. - Bell peppers: They add sweetness and color. Slice them thin and add them early in the cooking process. These add-ins not only make the dish healthier but also more colorful and fun! While the tomato base is delicious, you can try different sauces: - Pesto: Stir in a few tablespoons for a fresh herbal flavor. Add it after cooking to keep its bright taste. - Cream: For a rich twist, add heavy cream after the gnocchi is cooked. It makes the sauce creamy and smooth. - Alfredo: Swap the tomatoes for Alfredo sauce for a comforting change. Just heat it with the broth before adding the gnocchi. Feel free to mix and match flavors. Experimenting can lead to new favorites! If you want a vegan or gluten-free version, it’s easy to adapt: - Vegan gnocchi: Look for brands made without eggs. Many are available at grocery stores. - Nutritional yeast: Use this instead of Parmesan for a cheesy flavor without dairy. - Gluten-free broth: Ensure your vegetable broth is labeled gluten-free. This helps keep the dish safe for those with gluten sensitivities. With these options, anyone can enjoy this tasty dish! To keep your One Pot Tomato Gnocchi Spinach fresh, let it cool first. Place the leftovers in an airtight container. You can store it in the fridge for up to three days. This dish tastes great even after a day or two. Make sure to seal the container tightly to avoid drying out. When you're ready to enjoy your leftovers, reheat them on the stove. Add a splash of water or broth to prevent sticking. Heat over medium heat until warm, stirring often. You can also use a microwave. Place your portion in a microwave-safe bowl. Cover it with a damp paper towel and heat in 30-second increments until hot. You can freeze this dish for later meals. To do this, let it cool completely. Portion it into freezer-safe bags or containers. Squeeze out as much air as possible. Label the bags with the date. It will stay good in the freezer for up to three months. When you're ready to eat, thaw it overnight in the fridge and reheat as described above. Yes, you can use fresh gnocchi. Fresh gnocchi cooks faster than packaged ones. You should reduce the cooking time to about 3-5 minutes. Keep an eye on them. When they float, they are ready. Fresh gnocchi adds a nice texture and taste. To spice it up, add red pepper flakes. Start with half a teaspoon. You can always add more later if you like it hotter. Another option is to include sliced jalapeños or a dash of hot sauce. Mix them in when you add the tomatoes for the best flavor. This dish pairs well with a simple green salad. A garlic bread side also works great. You can serve it with a nice glass of white wine for a nice touch. For extra protein, add grilled chicken or shrimp on top. This article covered how to make and enjoy One Pot Tomato Gnocchi Spinach. We explored the full ingredient list and substitutions for your needs. I detailed simple steps to prepare the dish and shared tips for perfect gnocchi. You learned ways to boost the flavor and avoid common errors. Plus, we discussed variations for vegan and gluten-free diets. Now, you can store, reheat, and enjoy it later. Remember, cooking is fun. Enjoy your gnocchi adventures!$

One Pot Tomato Gnocchi Spinach

Looking for a quick and delicious meal? Discover this One Pot Tomato Gnocchi Spinach recipe that’s easy to make and packed with flavor! In just 20 minutes, you can whip up this comforting dish using simple ingredients. Perfect for busy weeknights, the creamy tomato broth and fresh spinach will have everyone coming back for seconds. Click through for the full recipe and start cooking tonight! #OnePotRecipes #Gnocchi #EasyDinner #HealthyEating

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Ingredients

1 pound potato gnocchi

2 tablespoons olive oil

3 cloves garlic, minced

1 can (14 oz) crushed tomatoes

4 cups vegetable broth

2 cups fresh spinach, roughly chopped

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1/2 cup grated Parmesan cheese (optional)

Fresh basil leaves for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until fragrant but not browned.

Add the crushed tomatoes to the pot, stirring to combine with the garlic.

Pour in the vegetable broth and bring the mixture to a simmer.

Once simmering, add the potato gnocchi, oregano, and basil. Stir well to ensure the gnocchi is submerged in the broth.

Cook for about 5-7 minutes, stirring occasionally, or until the gnocchi is tender and floating to the surface.

Stir in the chopped spinach, and let it wilt for about 2 minutes. Season with salt and pepper to taste.

If using, sprinkle the grated Parmesan cheese over the top and stir until it melts and is fully incorporated into the dish.

Serve warm, garnished with fresh basil leaves for added flavor and visual appeal.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4