One-Pot Tomato Basil Gnocchi
Pillowy gnocchi simmered in a savory tomato-basil sauce with wilted spinach and melted mozzarella makes a comforting vegetarian dinner in one pot.
Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion
- 3 cloves garlic
- 28 ounces crushed tomatoes
- 1.5 cups vegetable broth
- 1 teaspoon dried italian seasoning
- 0.75 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 16 ounces potato gnocchi
- 5 ounces baby spinach
- 0.5 cup fresh basil
- 1 cup low-moisture mozzarella
Cooking instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 30 seconds. (about 5 min) — Medium heat
- Stir in the crushed tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Bring the sauce to a gentle simmer. (about 5 min) — Medium-high heat
- Add the gnocchi and stir to coat. Cover and simmer, stirring once or twice, until the gnocchi are tender and the sauce has thickened, 8 to 10 minutes. Check the package directions and avoid boiling vigorously, which can make the gnocchi gummy. (about 10 min) — Low heat
- Stir in the spinach and torn basil. Cook uncovered until the spinach wilts, about 2 minutes. Taste and adjust the seasoning. (about 2 min) — Low heat
- Sprinkle the mozzarella evenly over the top. Cover and cook until the cheese is melted, 2 to 3 minutes. Serve hot. (about 3 min) — Low heat