Creamy Tuscan Gnocchi Skillet
A creamy, luscious one-skillet side dish.
Ingredients
- 1 Tbsp butter
- 2 Tbsp panko bread crumbs
- 1 garlic clove finely chopped
- ½ package potato gnocchi
- 1 Tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes
- ½ cup low sodium chicken stock
- 1 oz cream cheese cubed and softened
- 1 cup fresh baby spinach roughly chopped
- ¼ cup cherry or grape tomatoes chopped in half or quarters
- 1 Tbsp parmesan cheese shredded
Instructions
- In 12-inch skillet, melt 1 tablespoon of the butter over medium heat. Add bread crumbs and garlic; cook and stir until toasted and crispy, about 3-5 minutes. Pour into small bowl and set aside.
- In same skillet, drizzle olive oil. Add gnocchi, Italian seasoning and pepper flakes; cook 13 to 15 minutes, stirring frequently, until the gnocchi is lightly brown.
- Add chicken stock to the skillet; heat to simmering. Cook 4 to 6 minutes, stirring frequently, until slightly thickened; reduce heat to medium. Stir in cream cheese until melted. Stir in spinach until wilted. Stir in tomatoes. Top with bread crumbs and Parmesan.