If you’re craving comfort food without the chaos, this One-Pan Gnocchi with Cherry Tomatoes, Spinach & Mozzarella is about to become your weeknight obsession. Think pillowy gnocchi, bursting cherry tomatoes, silky wilted spinach, and ooey-gooey mozzarella — all sizzling together in a single skillet. No boiling, no fuss, just pure cheesy, saucy satisfaction in under 30 minutes.

It’s cozy, wholesome, and has that Italian-inspired magic that makes you feel like you’re dining on a cobblestone patio — even if you’re just in your pajamas on the couch. This one-pan wonder is your ticket to dinner bliss.

Why You’ll Love One-Pan Gnocchi with Cherry Tomatoes, Spinach & Mozzarella

• Ready in 25 minutes – Busy weeknight? This recipe says “I got you.”
• No need to pre-boil the gnocchi – Straight to the skillet = less mess, more flavor.
• One pan = easy cleanup – Because who wants to wash dishes after comfort food?
• Loaded with veggies & cheese – Comforting AND colorful.
• Endlessly flexible – Add sausage, mushrooms, or a little spice if that’s your thing.

Chef’s Pro Tips for Perfect Results

• Use shelf-stable or refrigerated gnocchi — not frozen, for the best pan-searing texture.
• Get a good sear — Let those gnocchi brown for flavor and texture before adding liquid.
• Don’t overcook the spinach — It wilts fast! Fold it in gently right at the end.
• Use fresh mozzarella pearls for extra gooey goodness, or cube a ball of mozzarella.
• Deglaze the pan with a splash of white wine or broth to pick up all that tasty caramelized flavor.

Ingredients

1. 1 tablespoon olive oil

2. 1 package (16 oz) shelf-stable potato gnocchi

3. 2 cloves garlic, minced

4. 1 pint cherry tomatoes, halved

5. 2 cups fresh baby spinach

6. 1/3 cup vegetable broth or water

7. Salt and black pepper, to taste

8. Pinch of red pepper flakes (optional, for a kick)

9. 1 cup fresh mozzarella pearls (or cubed mozzarella)

10. Fresh basil, for garnish

11. Grated Parmesan cheese, for serving (optional)

Instructions

1. Heat olive oil in a large nonstick skillet over medium heat.

2. Add gnocchi and cook for 6–8 minutes, stirring occasionally, until golden and lightly crispy.

3. Stir in the garlic and cook for 1 minute until fragrant.

4. Add the cherry tomatoes and broth. Season with salt, pepper, and red pepper flakes if using.

5. Cover and let cook for 4–5 minutes, until tomatoes soften and release their juices.

6. Uncover, stir in spinach, and cook just until wilted.

7. Turn off the heat and gently fold in mozzarella. Let it sit for a minute to get melty.

8. Sprinkle with fresh basil and Parmesan, if desired.

9. Serve hot — and enjoy that oozy, cheesy moment.

Texture & Flavor Secrets

The gnocchi gets a golden crust on the outside and stays soft and pillowy on the inside. The cherry tomatoes burst into a natural, juicy sauce, the spinach brings a pop of freshness, and that mozzarella? Melts into creamy pockets that make each bite a little celebration. It’s rich without being heavy, and simple without being boring.

How to Serve One-Pan Gnocchi

Serve it straight from the skillet — rustic and perfect. Or, try:

• With crusty garlic bread to scoop up the extra sauce
• Topped with a drizzle of pesto for a flavor boost
• With a side salad of arugula, lemon juice, and shaved Parmesan
• On a date night plate with candles and wine — yes, it’s that good

Creative Leftover Transformations

Leftovers? Lucky you. Here’s what to do:

• Make a gnocchi bake – Transfer to a baking dish, top with more cheese, and broil.
• Add to soup – Stir into vegetable or tomato soup for a hearty twist.
• Stuff into a wrap – Yep, cheesy veggie wraps are a thing.
• Turn it into breakfast – Reheat with a fried egg on top and thank me later.

Additional Tips

• Gluten-free? Use gluten-free gnocchi — same method, same deliciousness.
• Want more protein? Add cooked Italian sausage, shredded rotisserie chicken, or canned white beans.
• Spice it up – Toss in a diced jalapeño or a spoon of Calabrian chili paste.
• Cheese swap? Try burrata, goat cheese, or shredded provolone.
• Want it saucier? Add 1/2 cup of marinara or pesto before serving.

Make It a Showstopper (Presentation Ideas)

• Garnish with ribbons of basil or microgreens
• Drizzle with chili oil or balsamic glaze for a restaurant-worthy finish
• Use a cast iron skillet to go straight from stove to table in style
• Serve with individual mini skillets for a cozy dinner party moment

FAQ’s

1. Do I need to boil the gnocchi first?

Nope! Pan-frying straight from the package gives the best crispy-soft texture.

2. Can I use frozen gnocchi?

If you thaw them first and pat dry, yes — but fresh or shelf-stable works best here.

3. What other greens can I use besides spinach?

Try arugula, baby kale, or chopped Swiss chard.

4. Can I make this dairy-free?

Yes! Use dairy-free mozzarella and skip the Parmesan.

5. Is it meal-prep friendly?

Definitely — it reheats well and stays flavorful.

6. Can I use sun-dried tomatoes instead of fresh?

Absolutely. They’ll give it a more intense, tangy punch.

7. What protein goes best with this?

Grilled chicken, shrimp, or sausage are all delicious options.

8. Can I bake this instead of pan-cooking?

You can! Transfer everything to a baking dish after step 5, top with cheese, and bake at 400°F until bubbly.

9. What type of gnocchi works best?

Shelf-stable potato gnocchi (not frozen) gives the perfect crisp-soft result.

10. Can I make this vegan?

Yes! Just use vegan gnocchi and plant-based mozzarella.

Conclusion

This One-Pan Gnocchi with Cherry Tomatoes, Spinach & Mozzarella is proof that fast food doesn’t have to mean boring food. It’s vibrant, cheesy, and bubbling with flavor — and all it takes is one pan, a handful of ingredients, and about 25 minutes. Whether you’re cooking for yourself or a crowd, this dish is a deliciously easy way to impress. Go on, dig in — your skillet’s waiting.

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