One-pan gnocchi with tomato sauce (gluten free)
This gnocchi with tomato sauce recipe is packed with pillowy cauliflower gnocchi tossed in a rich tomato sauce, vibrant spinach, and creamy ricotta cheese. Fresh herbs add the finishing touch, creating a delightful weeknight dinner gnocchi dish that comes together in under 20 minutes. This easy recipe is naturally gluten-free thanks to the cauliflower gnocchi, and it can easily be made low-fat or dairy-free with simple substitutions.
Ingredients
- 1 tablespoon olive oil
- 1 12-ounce package cauliflower gnocchi gluten free
- 1 15-ounce can crushed tomatoes or tomato sauce
- 1/2 cup ricotta cheese or vegan sub
- 4 cups baby spinach roughly chopped
- 1/4 cup freshly grated Parmesan cheese or vegan sub
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the cauliflower gnocchi and cook, stirring occasionally, until golden brown on all sides, about 5-7 minutes.
- Stir in the crushed tomatoes, bringing to a simmer. Reduce heat and simmer for 5 minutes, allowing the flavors to meld.
- Add the spinach to the pan and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste.
- Remove the pan from heat and stir in the ricotta cheese and Parmesan cheese. Gently fold in the cooked gnocchi, ensuring they are coated in the sauce.
- Garnish with fresh basil and parsley before serving.