Why love this recipe
- Quick & Easy : Prepared in just 15 minutes – ideal for hectic days.
- Creamy & Aromatic : Combination of gnocchi, butter, onions, garlic and cream ensures incomparable taste.
- Versatile & Adaptable : Add vegetables as desired, e.g. with mushrooms, peppers or zucchini.
- Family-friendly : Excites both young and old.
- Minimal washing up : Everything prepared in one pan – less hassle in the kitchen.
Ingredients
600 g gnocchi (from the refrigerated section)
200 g cooking cream (15 % fat)
50 g baby spinach
10 small tomatoes
1 red onion
1 clove of garlic
1 tbsp tomato paste
Some freshly grated Parmesan
1 tbsp butter
5 tbsp water
Salt and pepper to taste
(Tip: Full list of ingredients and exact quantities in recipe card below.)
preparation
- Finely dice the onion, peel the garlic and halve the tomatoes.
- Melt the butter in a large pan over medium heat and briefly sauté the onions.
- Add the gnocchi and fry briefly over high heat.
- Reduce heat, press garlic, add tomato paste. Pour in cooking cream, stir well and allow to simmer a little.
- Stir in 5 tablespoons of water as needed to achieve the desired sauce consistency. Simmer on low heat until gnocchi are cooked (approx. 10-15 minutes, depending on the type of gnocchi).
- Season with salt and pepper, stir in baby spinach and tomatoes and heat briefly.
- Sprinkle with freshly grated Parmesan cheese before serving.
portions and preparation time
- Servings : 3–4
- Preparation time : 5 minutes
- Cooking time : 10 minutes
- Total time : 15 minutes
variations
- Vegetables : Add mushrooms, peppers or zucchini.
- Protein : Add fried chicken strips or shrimp.
- Vegan option : Replace cooking cream with a plant-based alternative and Parmesan with nutritional yeast.
storage and warming
- Storage : Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat : Heat in a pan over medium heat with a little water or cream to maintain creaminess.
Frequently Asked Questions
What are gnocchi?
Gnocchi are small Italian dumplings made from potatoes, flour and eggs with a soft consistency.
Do gnocchi need to be pre-cooked?
No, gnocchi from the refrigerated section can be fried directly in a pan.
Can frozen spinach be used?
Yes, defrost frozen leaf spinach beforehand and squeeze out excess water.
Which cream is best?
Cooking cream with 15% fat for light sauce. Cream with higher fat content possible for richer consistency.
Can cream be substituted?
Yes, use plant-based cream alternatives or crème fraîche. The consistency and taste will change accordingly.
How to keep sauce creamy?
Add water or cream as needed to achieve desired consistency.
Is freezing possible?
Not recommended as the consistency of gnocchi and sauce will suffer.
Which side dishes go with it?
Fresh salad or crispy baguette as a perfect addition.
Can other types of pasta be used?
Yes, recipe also works with tortellini or ravioli.
How to intensify flavor?
Season with herbs such as basil, oregano or thyme.
Conclusion
Gnocchi pan with spinach and tomatoes is a quick, easy dish for any occasion. Creamy sauce, fresh vegetables and few ingredients make it perfect for stress-free meals. Ideal for gourmets who don’t want to spend much time in the kitchen.
Print
Gnocchi-Pfanne mit Spinat und Tomaten
- Total Time: 15 Minuten
- Yield: 3–4
- Diet: Vegetarian
Description
Die Gnocchi-Pfanne mit Spinat und Tomaten ist ein schnelles, einfaches und cremiges Gericht, das in nur 15 Minuten zubereitet ist. Zarte Gnocchi treffen auf frischen Babyspinat und saftige Tomaten in einer köstlichen Sahnesoße. Perfekt für stressfreie Mahlzeiten, die Groß und Klein begeistern!
Ingredients
- 600 g Gnocchi (aus dem Kühlregal)
- 200 g Kochsahne (15 % Fett)
- 50 g Babyspinat
- 10 kleine Tomaten
- 1 rote Zwiebel
- 1 Knoblauchzehe
- 1 EL Tomatenmark
- 1 EL Butter
- 5 EL Wasser
- Etwas frisch geriebener Parmesan
- Salz und Pfeffer zum Abschmecken
Instructions
- Zwiebel fein würfeln, Knoblauch schälen, Tomaten halbieren.
- Butter in einer großen Pfanne bei mittlerer Hitze schmelzen, Zwiebeln darin andünsten.
- Gnocchi hinzufügen und bei hoher Hitze kurz anbraten.
- Hitze reduzieren, Knoblauch pressen, mit Tomatenmark in die Pfanne geben.
- Mit Kochsahne aufgießen, gut verrühren und etwas einkochen lassen. Falls nötig, 5 EL Wasser hinzufügen.
- Auf niedriger Stufe köcheln lassen, bis die Gnocchi gar sind (ca. 10–15 Minuten).
- Mit Salz und Pfeffer abschmecken, Babyspinat und Tomaten unterrühren, kurz erwärmen.
- Vor dem Servieren mit frisch geriebenem Parmesan bestreuen.
- Prep Time: 5 Minuten
- Cook Time: 10 Minuten
- Category: Hauptgericht
- Method: Pfanne
- Cuisine: Italienisch
