Tomato & Spinach Gnocchi

Soft, pillowy gnocchi meets a buttery, garlicky tomato sauce in this ridiculously delicious dish that feels fancy but comes together with minimal effort.

This would definitely be a great one for date night. (Maybe add grilled Italian sausage if meat is your thing.)

Ingredients

• 2 tbsp olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 pint cherry tomatoes

• ½ cup white wine or vegetable stock

• 3 tbsp unsalted butter

• 16 oz packaged gnocchi (17.5 oz packages work, too)

• ¼ cup grated parmesan

• 2 cups spinach

• ¼ cup milk or half-and-half

• Salt and pepper to taste

• 1 ¼ tbsp lemon juice

Instructions

1. In a large skillet over medium heat, add olive oil. Once hot, add the onion and cook for about 3 minutes. Add a pinch of salt and garlic, then cook for another 30 seconds or until fragrant.

2. Add cherry tomatoes and cook until they begin to blister, about 5 minutes. Gently smash them down with the back of your spoon and let the juices cook for about 1-2 minutes.

3. Deglaze the pan with white wine or vegetable stock. Bring it back to a simmer and let it cook down for 1-2 minutes. Stir in the butter until melted.

4. Add the gnocchi, stir to coat, and make sure they are in a single layer so they cook evenly. Cover the pan and cook for about 2 minutes longer than the package suggests. Mine usually take about 4-5 minutes. Remove from heat and stir in the parmesan, spinach, and milk or half-and-half. The spinach will wilt from the heat of the gnocchi. Squeeze the lemon juice over the pan and stir. Serve immediately with additional parmesan.