Creamy Gluten-Free Gnocchi: Tomato & Spinach Comfort

Cozy Up with Creamy Tomato & Spinach Gluten-Free Gnocchi

Hey everyone! Okay, so let's be real for a second. Sometimes, weeknight dinners can feel like a total drag, right? Especially when navigating dietary restrictions. I get it. I've been there. The "what should I make that's both delicious AND gluten-free?" question is a familiar struggle. But, let me tell you, things are about to get easier, a whole lot tastier, and frankly, pretty darn comforting. Because today, we're making creamy tomato and spinach gluten-free gnocchi. Trust me, this isn't your average, bland gluten-free meal – this is pure, cozy, *I-want-seconds* kind of deliciousness. This particular recipe came about on a particularly chilly evening when I was craving Italian comfort food but, as usual, wanted to avoid the gluten. After some experimenting (and maybe an emergency call to my Nonna for inspiration), this beauty was born. It's quick, it's easy, and it's the kind of meal that makes your soul happy. Let's dive in, shall we?

What You'll Need: The Ingredients

• 1 (16 ounce) package gluten-free gnocchi: I usually like to use the potato-based ones, they have a wonderful pillowy texture but any variety will work. If you're feeling ambitious, you can even try making your own – I'll sneak a link to a great recipe at the end!
• 1 tablespoon olive oil: For a good sauté base. Extra virgin is my jam, but use whatever you have on hand.
• 2 cloves garlic, minced: Trust me, this is essential. You really want that garlic punch – don't be shy.
• 1/2 teaspoon dried oregano: A classic Italian must-have.
• 1/4 teaspoon red pepper flakes: (Optional, but if you like a little kick, this is your friend!)
• 1 (15 ounce) can diced tomatoes, undrained: The fire-roasted ones will add an amazing depth of flavor, if you can snag them.
• 1/2 cup heavy cream: This is what provides that creamy richness we're looking for. If you're watching the calories, half-and-half or even coconut cream can work fine as a substitute, but the texture will be a bit different.
• 5 ounces fresh spinach, roughly chopped: Feel free to use frozen spinach that has been thawed and drained, just make sure you wring out as much excess liquid as possible!
• 1/4 cup grated Parmesan cheese: A lovely salty finish to the dish. For a dairy-free option you can use nutritional yeast or a similar vegan hard cheese.
• Salt and freshly ground black pepper, to taste: Because, a little seasoning goes a long way, right?

Let's Get Cooking: The Step-by-Step Guide

Okay, deep breath, it's gonna be a breeze. Here we go:

1. Boil the Gnocchi: Bring a large pot of salted water to a rolling boil. Carefully add the gluten-free gnocchi, and cook according to package directions. Usually, they float to the top when they are done, that's your cue to drain them. Don't overcook them, or they'll get mushy! Nobody wants that.
2. Sauté the Aromatics: While the gnocchi is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic, oregano, and red pepper flakes (if using). Sauté for about 30 seconds, or until the garlic is fragrant. You don't want it to burn so keep an eye on it. That's the first step towards amazing smells.
3. Build the Sauce: Pour in the undrained diced tomatoes and their juices. Bring the sauce to a simmer, then reduce the heat to low. Let it cook for about 5 minutes, allowing the flavors to meld beautifully. Stir occasionally, or they might stick to the bottom of the pan.
4. Add the Cream and Spinach: Pour that luscious heavy cream into the sauce, stirring gently to combine. Add in all the chopped spinach. Let this cook for another 2-3 minutes, until the spinach has wilted. This is when your kitchen will start smelling incredible.
5. Toss in the Gnocchi: Add the drained gnocchi to the skillet with the sauce. Gently toss to coat them in all that yummy goodness. Be careful not to break those little pillows!
6. Cheese it Up: Remove the skillet from the heat and sprinkle the grated Parmesan cheese on top. Give it a final gentle toss to distribute the cheese.
7. Serve it Hot: Serve immediately, seasoned with salt and pepper to your taste. I sometimes add a bit of extra parmesan on top too. And if you're feeling fancy, a sprinkle of fresh basil never hurts.

So there you have it! A super cozy, super tasty, and oh-so-satisfying gluten-free gnocchi. I hope you love it as much as I do. This recipe is truly my "go-to" and I love sharing it with friends and family. Now, get cooking, and please let me know how it turns out! Happy eating!