Sun-Dried Tomato Gnocchi with Spinach (Skillet)
There’s something undeniably comforting about a skillet meal that comes together in minutes yet feels indulgent and fresh. This Sun-Dried Tomato Gnocchi with Spinach (Skillet) hits all the right notes — tender gnocchi, the tangy sweetness of sun-dried tomatoes, and vibrant, tender spinach all sautéed in fragrant garlic and olive oil. It’s a perfect weeknight dinner for those who crave a simple, flavorful dish that doesn’t skimp on texture or taste. Plus, the sprinkle of Parmesan cheese adds a lovely savory finish that ties everything together beautifully.
Reasons to Love Sun-Dried Tomato Gnocchi with Spinach (Skillet)
- Quick and easy: Ready in under 20 minutes, this skillet meal is perfect for busy evenings.
- Flavor-packed: Sun-dried tomatoes bring a rich, slightly sweet tang that elevates simple gnocchi.
- Nutritious greens: Fresh spinach adds color, nutrients, and a mild earthiness.
- One-pan wonder: Minimal cleanup with everything cooked in a single skillet.
- Customizable: Add a pinch of red pepper flakes for heat or swap Parmesan for a plant-based alternative.
- Perfectly balanced: Carbs, veggies, and healthy fats come together for a satisfying meal.
Shopping List
- 16 oz store-bought or homemade gnocchi
- 1 cup sun-dried tomatoes, chopped (oil-packed for best flavor)
- 3 cups fresh spinach, washed and trimmed
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup finely grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional, for a little kick)
Equipment at a Glance
- Large non-stick or cast iron skillet – ensures even cooking and easy tossing
- Wooden spoon or silicone spatula – for gentle stirring
- Knife and cutting board – to chop garlic and sun-dried tomatoes
- Measuring spoons and cups – for accurate seasoning
- Grater – to shred Parmesan cheese fresh
How to Prepare Sun-Dried Tomato Gnocchi with Spinach (Skillet)
Step 1: Heat the Olive Oil and Sauté Garlic
Place your skillet over medium heat and add 2 tablespoons of olive oil. Once shimmering, add the minced garlic and sauté for about 30 seconds until fragrant but not browned. This step infuses the oil with that warm garlic aroma that’s the base of so many delicious dishes.
Step 2: Add Sun-Dried Tomatoes
Stir in the chopped sun-dried tomatoes and cook for 1-2 minutes. Their intense flavor will start to bloom in the warm oil, creating a savory, slightly sweet foundation for the gnocchi.
Step 3: Cook the Gnocchi
Add the gnocchi straight into the skillet. If you’re using store-bought gnocchi, there’s no need to boil them first — they’ll cook beautifully right in the skillet. Cook for about 5-7 minutes, stirring occasionally, until they are golden and slightly crispy on the outside while tender inside.
Step 4: Toss in the Spinach
Add the fresh spinach on top of the gnocchi. It will seem like a lot, but spinach wilts down quickly. Stir gently to combine and cook for another 2-3 minutes until the spinach is tender and bright green.
Step 5: Season and Finish with Cheese
Sprinkle in the salt, black pepper, and red pepper flakes if you like a little heat. Stir everything together to distribute the seasoning evenly. Then, turn off the heat and sprinkle the grated Parmesan cheese over the top, letting it melt slightly in the residual warmth.
Step 6: Serve and Enjoy
Give it a final gentle toss, then plate your Sun-Dried Tomato Gnocchi with Spinach (Skillet). Serve immediately for the best texture and flavor.
Spring to Winter: Ideas
- Add toasted pine nuts or walnuts for a crunchy texture contrast.
- Swap spinach for kale or Swiss chard in colder months for a heartier green.
- Stir in a splash of cream or coconut milk for a rich, saucier version.
- Top with fresh basil or parsley for a pop of herbal freshness.
- Mix in cooked chicken or sausage to turn it into a more substantial meal, similar in spirit to Spinach Sun Dried Tomato Chicken Penne.
- Pair with a crisp white wine or sparkling water with lemon for a refreshing combo.
Author’s Commentary
This recipe has quickly become one of my go-to weeknight dinners because it’s simple yet feels special. The balance between the soft gnocchi and the chewy sun-dried tomatoes is delightful, and the spinach adds just the right touch of freshness. I’ve experimented with adding cream for a richer finish, inspired by dishes like the Creamy Sun Dried Tomato Shrimp Gnocchi, but the olive oil version keeps it light and vibrant.
One tip: don’t skip the Parmesan. It’s the finishing touch that brings all the flavors together, so use a good-quality cheese if you can. Also, if you prefer your greens with a bit more bite, try stirring them in earlier in the cooking process.
Meal Prep & Storage Notes
- This skillet dish stores well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave to avoid overcooking the gnocchi.
- If the gnocchi seems dry after storing, add a splash of olive oil or a little water when reheating to restore moisture.
- Consider prepping the sun-dried tomatoes and chopping the spinach ahead of time to speed up dinner assembly.
Sun-Dried Tomato Gnocchi with Spinach (Skillet) Q&A
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach if fresh isn’t available. Just thaw and drain it thoroughly before adding it to the skillet to avoid excess moisture. Cooking times might be slightly shorter since frozen spinach is already wilted.
What if I can’t find gnocchi? What’s a good substitute?
While gnocchi is the star here, you could try small pasta shapes like mini shells or tortellini. If you want to keep the spirit of this dish, try the Creamy Pesto Spinach Tortellini Bake for a similar comforting, cheesy experience.
Is this recipe spicy? How can I adjust the heat?
The red pepper flakes add a gentle warmth, but it’s optional. You can leave them out entirely for a milder dish, or increase the amount slightly if you prefer a spicier kick. Adding a dash of smoked paprika can also enhance the flavor without too much heat.
Can I make this vegan-friendly?
Absolutely! Replace the Parmesan cheese with a plant-based alternative or nutritional yeast for a cheesy flavor. Make sure your gnocchi doesn’t contain eggs or dairy. The rest of the ingredients are naturally plant-based, making this an easy recipe to adapt.
What to Make After This
- Creamy Sun Dried Tomato Shrimp Gnocchi for a seafood twist on sun-dried tomato goodness.
- Creamy Pesto Spinach Tortellini Bake when you want a baked pasta comfort meal.
- Spinach Sun Dried Tomato Chicken Penne for another flavorful pasta dish with protein.
Bring It to the Table
This Sun-Dried Tomato Gnocchi with Spinach (Skillet) is perfect served straight from the pan alongside a crisp side salad or some crusty bread to soak up every last bit of olive oil and cheese. Whether you’re cooking for one or feeding a crowd, it’s a satisfying, wholesome dish that feels like a treat without the fuss. Enjoy the vibrant colors and bright flavors that make this skillet meal a standout any night of the week.
Ready to dive into this delicious dish? Grab your skillet, and let’s get cooking!
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Sun-Dried Tomato Gnocchi with Spinach (Skillet)
Ingredients
Equipment
Method
- Place your skillet over medium heat and add 2 tablespoons of olive oil. Once shimmering, add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Stir in the chopped sun-dried tomatoes and cook for 1-2 minutes until their flavor blooms in the warm oil.
- Add the gnocchi straight into the skillet. Cook for about 5-7 minutes, stirring occasionally, until golden and slightly crispy on the outside while tender inside.
- Add the fresh spinach on top of the gnocchi. Stir gently to combine and cook for another 2-3 minutes until the spinach is tender and bright green.
- Sprinkle in the salt, black pepper, and red pepper flakes if using. Stir to evenly distribute the seasoning. Turn off the heat and sprinkle the grated Parmesan cheese over the top, letting it melt slightly.
- Give it a final gentle toss, then plate and serve immediately for the best texture and flavor.
Notes
- This dish stores well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave to avoid overcooking the gnocchi and add a splash of olive oil or water if dry.
- Substitute Parmesan with plant-based cheese for a vegan version.
- Try swapping spinach for kale or Swiss chard in colder months for a heartier green.
- Add toasted pine nuts or walnuts for crunchy texture contrast.
