Gnocchi with Spinach, Tomatoes and Parmesan

Gnocchi with Spinach, Tomatoes and Parmesan

Servings: 4 Preparation: 15 Mins


  • 1 package (20 oz.) Celentano Gnocchi
  • ½ cup cherry tomatoes, sliced in half
  • 2 garlic cloves, minced
  • 2 cups baby spinach
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • ½ cup shaved Parmesan cheese
  • Salt and black pepper to taste


Melt the butter in a large pan, add the thawed gnocchi and cook on high heat for 4 minutes stirring to cook on all sides. In a second large pan over medium- high heat. Add the garlic and cook until fragrant 1-2 minutes.  Add the halved tomatoes and cook for 3-4 minutes until tomatoes wilt. Add the baby spinach, stir and add the gnocchi. Toss to combine and season with salt and black pepper. Divide among serving plates and sprinkle with shaved Parmesan cheese

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