One-Pan Gnocchi with Cherry Tomatoes, Spinach & Mozzarella: Comfort Food Made Easy

Introduction

Weeknight dinners don’t have to be complicated to be satisfying. Some of the best meals are born from a single pan, a handful of fresh ingredients, and the magic that happens when flavors come together over gentle heat. This One-Pan Gnocchi with Cherry Tomatoes, Spinach & Mozzarella is the perfect example.

It’s quick enough for busy evenings, elegant enough for weekend entertaining, and loaded with flavors that appeal to both adults and kids. Pillowy gnocchi are pan-seared until golden, tossed with sweet cherry tomatoes, fresh spinach, and oozy mozzarella, then finished with a drizzle of olive oil and a sprinkle of herbs. Every bite is soft, cheesy, and full of freshness.

Why One-Pan Meals Are a Game Changer

Cooking everything in one pan isn’t just a trend—it’s a practical approach that saves time, reduces cleanup, and allows flavors to blend seamlessly. Unlike dishes where each component is cooked separately, one-pan recipes encourage layered flavors, meaning the sweetness of the tomatoes, the earthy spinach, and the creamy mozzarella all infuse into the gnocchi as they cook together.

This method also preserves nutrients, keeps the kitchen cooler, and lets you focus on enjoying your meal instead of juggling multiple pots.

What is Gnocchi?

Gnocchi (pronounced NYOH-kee) are small Italian dumplings traditionally made from potatoes, flour, and eggs. They have a soft, slightly chewy texture and are incredibly versatile—delicious boiled, pan-fried, or baked.

For this recipe, shelf-stable or refrigerated gnocchi works best because it can be pan-fried directly without pre-boiling, saving time and giving a golden exterior with a fluffy inside.

Flavor Profile

This dish is built on balance:

• Gnocchi: Soft and comforting with a toasty exterior.

• Cherry Tomatoes: Sweet, juicy bursts of flavor.

• Spinach: Earthy and fresh, adding color and nutrients.

• Mozzarella: Creamy and melty, tying everything together.

• Olive Oil & Garlic: Aromatic foundation for depth and richness.

It’s essentially the Italian countryside in one bite—simple, wholesome, and satisfying.

Choosing the Best Ingredients

Gnocchi

• Refrigerated or shelf-stable gnocchi pan-fry beautifully.

• Avoid frozen gnocchi for this recipe—they release too much water.

Cherry Tomatoes

• Choose ripe, sweet cherry or grape tomatoes for the best burst of flavor.

• In winter, use high-quality canned cherry tomatoes.

Spinach

• Baby spinach is tender and quick-cooking.

• If using mature spinach, remove thicker stems.

Mozzarella

• Fresh mozzarella balls (bocconcini) melt into creamy pockets.

• Shredded mozzarella can be used for a more uniform melt.

Ingredients (Serves 4)

• 1 lb (500g) shelf-stable or refrigerated potato gnocchi

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 2 cups cherry tomatoes, halved

• 4 cups baby spinach, loosely packed

• 8 oz (225g) fresh mozzarella balls, halved

• ½ tsp red pepper flakes (optional)

• Salt and freshly ground black pepper, to taste

• Fresh basil leaves, for garnish

• Grated Parmesan cheese, for serving

Step-by-Step Recipe

Step 1: Pan-Fry the Gnocchi

• Heat olive oil in a large skillet over medium-high heat.

• Add gnocchi in a single layer and cook for 4–5 minutes, stirring occasionally, until golden and crispy on the outside.

Step 2: Add Aromatics

• Push gnocchi to the sides of the pan.

• Add garlic and red pepper flakes (if using) to the center and sauté for 30 seconds until fragrant.

Step 3: Cook the Tomatoes

• Add cherry tomatoes and season with salt and pepper.

• Cook for 3–4 minutes, until they start to soften and release their juices.

Step 4: Wilt the Spinach

• Add spinach to the pan and stir gently until just wilted, about 1–2 minutes.

Step 5: Add the Mozzarella

• Remove the pan from heat.

• Scatter mozzarella balls over the gnocchi mixture.

• Cover the pan for 1–2 minutes to allow the mozzarella to melt slightly.

Step 6: Serve

• Garnish with fresh basil leaves.

• Sprinkle with Parmesan cheese if desired.

• Serve immediately.

Tips for Success

• Don’t overcrowd the gnocchi—they need space to crisp up.

• Season in layers—add a pinch of salt with the tomatoes, then adjust before serving.

• Control the heat—too high and the garlic will burn; too low and the gnocchi won’t brown.

Variations

1. Pesto Gnocchi – Stir in 2 tbsp of basil pesto before adding mozzarella.

2. Creamy Version – Add ¼ cup heavy cream after wilting the spinach for a richer sauce.

3. Protein Boost – Add cooked Italian sausage or grilled chicken strips.

4. Roasted Vegetable Twist – Roast cherry tomatoes and bell peppers separately, then add to the gnocchi.

Nutritional Benefits

• Spinach: High in iron, vitamin K, and antioxidants.

• Tomatoes: Rich in lycopene for heart health.

• Olive Oil: Source of healthy monounsaturated fats.

• Mozzarella: Provides calcium and protein.

This dish is balanced comfort food—indulgent but with plenty of nutrients from the vegetables.

Wine Pairing

• White: Pinot Grigio—light, crisp, and refreshing.

• Red: Chianti—mild tannins to complement the tomato sweetness.

• Rosé: Provençal rosé for a summery touch.

Storage & Reheating

• Store leftovers in an airtight container for up to 2 days.

• Reheat gently in a skillet over low heat with a splash of water or broth.

• Avoid microwaving for too long to prevent the mozzarella from becoming rubbery.

Serving Suggestions

• Pair with a simple green salad dressed with lemon vinaigrette.

• Serve alongside garlic bread for a heartier meal.

• Offer chili oil at the table for spice lovers.

Why You’ll Love This Dish

• Fast: Ready in 20 minutes.

• One-pan cleanup: Less time in the kitchen.

• Customizable: Easy to adapt to different tastes.

• Family-friendly: Loved by kids and adults alike.

One-Pan Gnocchi with Cherry Tomatoes, Spinach & Mozzarella

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• Author: Chef Billy

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Description

A quick and flavorful one-pan dish featuring pillowy gnocchi, sweet cherry tomatoes, fresh spinach, and melted mozzarella.

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Ingredients

Scale 1x2x3x

For the Crust:

• 1 lb potato gnocchi
• 2 cups cherry tomatoes, halved
• 2 cups fresh spinach
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• Salt and black pepper to taste

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Instructions

1. Prepare the Crust:

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Add cherry tomatoes, dried basil, red pepper flakes, salt, and black pepper. Cook for 5 minutes until tomatoes soften.
3. Stir in gnocchi and spinach, cooking for another 5 minutes until spinach wilts and gnocchi is tender. Sprinkle mozzarella on top, cover, and let melt for 2 minutes before serving.

Notes

You can customize the seasonings to taste.

Chef Billy

I’m Billy, a classically trained culinary school graduate from The Culinary Institute of America with over 12 years in the restaurant industry and over 19 years of cooking experience.