Creamy Spinach and Tomato Gnocchi
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 16 oz. Basil Gnocchi
  • 1½ cup grape tomatoes
  • 8 oz. bag fresh spinach (rinsed and chopped)
  • ¾ cup skim milk
  • 2 oz. cream cheese (broken up in small pieces)
  • 2 tbsp. sundried tomato pesto
  • Salt + Pepper (to taste)
  1. Add package of gnocchi to a medium-heated nonstick skillet and allow to crisp for 3-5 minutes until slightly golden brown. Set aside.
  2. Remove pan from heat, allow to cool 1-2 minutes, then add milk, cheese and pesto. Stir to combine.
  3. Add skillet back to heat and pour in spinach and tomatoes. Stir to coat with sauce and cover for 3-5 minutes, until tomatoes begin to burst and blister a bit.
  4. Add gnocchi to skillet, stir to combine and serve.
The tool I use to calculate nutritional counts does not register “1/3 less fat” cream cheese, therefore, calorie count is lower than reflected in nutritional info…so basically, you can have seconds. ;)

Top with fresh basil and shredded mozzarella for added flavor. (optional)
Recipe by Words Like Honeycomb at