Dairy Free One-Pan Gnocchi with Tomatoes
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil, divided
- 1 lb shelf-stable potato gnocchi
Chef's tipCook according to package directions; refrigerated or frozen gnocchi may cook differently. - 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 pint (10–12 oz) cherry tomatoes
- ½ cup water
- ½ tsp kosher salt, plus more to taste
- 3 oz (about 3 packed cups) baby spinach
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ cup fresh basil leaves, torn
- ½ cup freshly grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - black pepper, to taste
Instructions
- 1
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the gnocchi in a single layer and cook, undisturbed, for 3–4 minutes, until the undersides are golden and crisp. Toss and cook 2 minutes more, until golden on a second side, then transfer to a plate.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the skillet. Add the garlic and red pepper flakes and cook, stirring frequently, for 1–2 minutes, until the garlic is fragrant and just beginning to turn golden at the edges — watch closely, as it can brown quickly.
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