Gnocchi Florentine Recipe

Boil water

Fill a large pot with 4–5 quarts of water. Add 1 tablespoon salt and bring to a vigorous boil over high heat.

Cook gnocchi

Add the gnocchi to the boiling water in batches if needed. Cook according to package instructions until they float to the surface (about 2–3 minutes). Using a slotted spoon, transfer cooked gnocchi to a bowl and toss gently with 1 teaspoon olive oil to prevent sticking. Reserve 1/2 cup of the cooking water and set aside.

Sweat aromatics

In a large skillet or sauté pan over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams, add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, being careful not to brown it.

Add tomatoes & paste

Stir in the diced Roma tomatoes and 2 teaspoons tomato paste. Cook, stirring, for 2–3 minutes to break down the tomatoes and deepen the paste flavor.

Build sauce

Add 1 cup crushed tomatoes and 1 cup broth to the pan. Stir in 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, and 1 teaspoon granulated sugar (if using). Bring the mixture to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the sauce slightly reduces and thickens.

Finish with cream & cheese

Reduce heat to low. Stir in 1 cup heavy cream and simmer gently for 2–3 minutes to warm through and slightly thicken. Add 1 cup grated Parmesan cheese and stir until melted and incorporated. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, taste and adjust seasoning as needed.

Add spinach

Add the packed baby spinach to the sauce in batches, stirring each addition until wilted (about 1–2 minutes per batch). If the sauce seems too thick, add up to the reserved 1/2 cup pasta cooking water, 1 tablespoon at a time, to loosen to your desired consistency.

Add the cooked gnocchi to the skillet with the tomato cream and spinach. Gently toss or stir to coat the gnocchi evenly, warming for 1–2 minutes so the gnocchi absorb some sauce. If needed, add a splash more reserved cooking water to reach desired sauciness.

Remove from heat. Stir in a light drizzle (about 1 teaspoon) of extra-virgin olive oil and 1–2 tablespoons additional grated Parmesan if a richer finish is desired.

Divide among 4 warmed bowls. Garnish with sliced fresh basil leaves and extra Parmesan at the table. Serve immediately.