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Easy Creamy Sun-Dried Tomato Gnocchi with Spinach (One Pot Meal!)

This creamy sun-dried tomato gnocchi comes together in one pot and just 15 minutes! Packed with protein and fiber, it’s a quick family dinner win.
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Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp olive oil divided
  • 1 16 oz package shelf-stable gnocchi
  • 5 oz baby spinach or frozen
  • 1 shallot minced
  • 3 Tbsp sun-dried tomatoes chopped (or sun-dried tomato spread)
  • ½ cup red pasta sauce
  • ¼ cup half and half sub coconut milk for vegan
  • 1 can cannellini beans rinsed and drained
  • For finishing: Fresh lemon juice sliced fresh basil, Parmesan cheese (optional)

Method
 

  1. Brown the gnocchi: Heat 1 Tbsp olive oil in a deep skillet over medium heat. Add the gnocchi and sauté, uncovered, for 5–7 minutes until slightly browned and crisp on the outside.
  2. Cook the spinach: Add spinach and continue cooking until wilted, about 2–3 minutes. Transfer gnocchi and spinach to a bowl and set aside.
  3. Build the sauce: In the same pan, heat the remaining olive oil. Sauté the shallot until softened. Stir in sun-dried tomatoes, pasta sauce, and half-and-half (or coconut milk). Let the sauce simmer and thicken for 2–3 minutes.
  4. Add protein: Stir in the cannellini beans, then return the gnocchi and spinach to the pan. Mix well to combine and heat through.
  5. Finish and serve: Add lemon juice and a sprinkle of Parmesan if desired. Serve warm with extra basil, cheese, or a simple side salad.

Notes

  • No sun-dried tomatoes? Swap in a spoonful of pesto for a fresh, herby twist.
  • Make it dairy-free: Use coconut milk or a plant-based creamer in place of half-and-half.
  • Add more veggies: Zucchini, mushrooms, or cherry tomatoes work beautifully.