One Pan Creamy Tomato Spinach Gnocchi

After a long day of school runs, extracurriculars and meetings, I know dinner needs to be fast, comforting, and something everyone will actually eat. That’s exactly why I love this One Pan Creamy Tomato Spinach Gnocchi — it comes together in under 30 minutes, uses just one skillet for minimal cleanup, and balances kid-friendly gnocchi with a silky, veggie-packed sauce. If you want weeknight dinner that feels like a treat but doesn’t drain your energy, this is the kind of recipe I turn to again and again (it even pairs well with other quick comforts like my creamy spinach rigatoni when you want to switch things up: creamy spinach rigatoni).

A Quick Look at This One Pan Creamy Tomato Spinach Gnocchi Recipe

This One Pan Creamy Tomato Spinach Gnocchi blends pillowy gnocchi and a luscious coconut-cream-based sauce that both kids and adults love. Sun-dried tomatoes add bright, savory flavor without long prep, while a big handful of spinach sneaks in nutrients. It’s fast — about 20–30 minutes from start to table — and all cooked in one skillet for a huge win on cleanup. Perfect for busy weeknights when you need something reliable, comforting, and forgiving. Stick with the basic version the first time, then tweak add-ins as your family preferences emerge.

Ingredients You’ll Need for One Pan Creamy Tomato Spinach Gnocchi

Here I break down what to pick up at the store and a few smart swaps. Use the amounts from your recipe: gnocchi (12–16 oz), coconut cream (~1 cup), vegan cream cheese (3–4 oz), sun-dried tomatoes (1/3–1/2 cup), fresh spinach (4–6 cups baby spinach or 6–8 oz), garlic (2–4 cloves), onion (1 small to medium), olive oil, vegan butter, Italian seasoning (1–2 tsp), nutritional yeast (1–3 tbsp), salt, pepper, and lemon juice (optional).

Essentials

• Olive oil: For sautéing; a neutral extra-virgin works fine.
• Vegan butter: Adds richness. If you’re short, use an extra splash of olive oil.
• Garlic (2–4 cloves, minced): Fresh is best for flavor, but jarred minced garlic will do in a pinch.
• Yellow or white onion (1 small to medium, finely chopped): Adds sweetness and depth.
• Coconut cream (about 1 cup): Gives the sauce body and creaminess. Use the thick solid part from a chilled can.
• Vegan cream cheese (3–4 oz or to taste): Smooths and thickens the sauce; choose a spreadable variety.
• Sun-dried tomatoes (about 1/3 to 1/2 cup, julienned): Flavor bombs — choose the oil-packed kind for extra richness or the dry-packed rehydrated in warm water.
• Gnocchi (12–16 oz package): Store-bought potato gnocchi is the quick, kid-approved base.
• Fresh spinach (4–6 cups baby spinach or 6–8 oz): Wilts quickly and boosts color and vitamins.
• Italian seasoning (1–2 tsp): Keeps seasoning simple and consistent.
• Salt and freshly cracked black pepper (to taste).
• Nutritional yeast (1–3 tbsp): Adds a cheesy, savory note — great for kids who miss dairy.
• Lemon juice (optional, 1–2 tsp): Brightens the whole dish right before serving.

Optional Add-ons

• Grated vegan Parmesan or a sprinkle of toasted breadcrumbs for crunch.
• Roasted veggies (zucchini or bell peppers) — roast separately or chop small and toss in early.
• White beans (cannellini) added with the gnocchi for extra protein.
• Red pepper flakes for a little kick for adults.
• Fresh basil or parsley for garnish to add freshness.
• A swirl of pesto (vegan or regular) on top for extra herb flavor.

Substitutions and Shortcuts

• Coconut cream substitute: Use full-fat canned coconut milk (chilled, use the thicker top). If you tolerate dairy, half-and-half or cream works but won’t be vegan.
• Vegan cream cheese: Swap with extra coconut cream plus 2–3 tbsp of nutritional yeast for a lighter step, or use regular cream cheese if you’re not vegan.
• Pre-minced garlic/onion shortcuts: Use jarred minced garlic and frozen chopped onions to save a few minutes. Don’t skip the onion entirely — it adds base flavor.
• Gnocchi options: If gnocchi isn’t available, use small pasta like gnocchetti, or try store-bought tortellini for the same quick-cook convenience.
• Sun-dried tomatoes: If you’re out, halve and roast cherry tomatoes briefly for a fresh, sweet alternative.
• Spinach: Baby spinach is fastest. If you only have regular spinach, chop it so it wilts quickly. You can also use pre-washed salad greens in a pinch.
• One-skillet convenience: Use pre-shredded or frozen spinach and pre-jarred sun-dried tomatoes to cut prep time even more.

(If you like one-pan pasta cooking, you might also enjoy a different quick favorite I use on busy nights: one-pot creamy garlic pasta.)

How to Make One Pan Creamy Tomato Spinach Gnocchi Step-by-Step

I keep each step short and practical. This version is tuned for speed and minimal dishes so you can get dinner on the table fast. No exact science — it’s forgiving, so don’t stress small timing differences.

1. Quick prep first. Mince garlic, finely chop the onion, julienne sun-dried tomatoes, measure coconut cream and vegan cream cheese, and rinse the spinach. Having everything ready keeps the cooking smooth — mise en place saves time.
2. Heat the skillet. Put a large, heavy skillet over medium heat and add a tablespoon olive oil plus a small pat of vegan butter. Let the butter melt so it flavors the onion and garlic.
3. Sauté the onion until soft. Add the chopped onion with a pinch of salt and cook for about 4–6 minutes until translucent. This builds the base flavor — don’t rush it but you don’t need to brown it.
4. Add garlic, then sun-dried tomatoes and seasoning. Toss in the minced garlic and cook just until fragrant (about 30 seconds). Stir in the julienned sun-dried tomatoes and 1–2 teaspoons Italian seasoning.
5. Make the creamy sauce. Pour in the coconut cream and warm it until steaming but not boiling. Whisk in the vegan cream cheese in small pieces, stirring until the sauce is smooth. If it’s very thick, don’t panic — you’ll thin it in the next step.
6. Add the gnocchi and thin if needed. Scatter the gnocchi into the skillet so it’s coated in sauce. If the sauce is too thick to coat them, splash in a little vegetable broth (start with 1/4 cup) and stir. Simmer uncovered for about 4–6 minutes until the gnocchi are tender and heated through.
7. Fold in spinach and finish. Stir in the fresh spinach by handfuls until wilted, then mix in 1–3 tablespoons nutritional yeast. Taste and season with salt, pepper, and 1–2 teaspoons lemon juice if you like a bright finish.
8. Serve straight from the pan. Spoon into bowls and let everyone add optional toppings at the table.

Efficiency tips:

• Use a wide skillet so gnocchi cook evenly.
• Keep broth nearby to thin sauce quickly so you don’t overheat the coconut cream.
• If the gnocchi package says to boil first, you can add them straight from the bag — they’ll cook in the sauce — but check the package instructions for brand differences.
• Clean as you go: while the sauce simmers, wipe down counters and measure any toppings.

Common Mistakes to Avoid

A little planning keeps weeknight stress low and prevents wasted time or a meal that doesn’t land with the family. Watch for a few common missteps that slow things down or upset picky eaters.

Mistake 1: Skipping the onion and garlic base

Skipping or undercooking the onion and garlic is the fastest way to make the sauce taste flat. Take the 4–6 minutes to soften the onion and bloom the garlic — it builds quick, deep flavor kids will notice.

Mistake 2: Letting the sauce separate or get grainy

If you heat coconut cream and then add dairy or vegan cream cheese at high heat, the sauce can separate. Keep the sauce warm, not boiling, and whisk the cream cheese in gently to keep it silky. If it looks too thick, thin it with a splash of vegetable broth instead of more oil.

Mistake 3: Overcrowding the pan with gnocchi

Dumping a whole big package into a small skillet can make gnocchi steam instead of cook through, and will clump. Use a large pan and give them space, or cook in two batches if your skillet is small. If gnocchi stick, a small splash of broth helps separate them.

Serving Suggestions for One Pan Creamy Tomato Spinach Gnocchi

This dish is flexible — here are three easy finishing ideas that are kid-approved and low-prep.

Kid-friendly sides

Serve with simple sides like garlic toast (use store-bought rolls warmed in the oven) or a small bowl of buttered peas. Fresh cucumber slices or carrot sticks on the side make picky eaters feel in control.

Easy add-ons

Keep things family-friendly by offering grated vegan Parmesan, a sprinkle of toasted breadcrumbs, or a scoop of white beans for more protein. Place these at the table so each person customizes their plate.

Minimal prep

Make this a full meal with one quick salad: bagged mixed greens, a drizzle of olive oil, lemon, and a pinch of salt. Or offer quick-roasted broccoli or frozen green beans warmed and tossed with a little olive oil and lemon zest.

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Conclusion

I know how precious weeknights are, and this One Pan Creamy Tomato Spinach Gnocchi is one of those reliable dinners I recommend again and again — it saves time, limits dishes, and pleases kids and adults alike. If you want a reference for a similar spin on creamy one-pan pasta that inspired parts of this approach, check out One-Pot Creamy Tomato Spinach Gnocchi – Fork in the Kitchen for another perspective and plating ideas. Try it once as written, then let your family’s tastes guide small tweaks — it’s forgiving, fast, and easy to make weeknight-friendly.

FAQs About One Pan Creamy Tomato Spinach Gnocchi