One Pot Creamy Tomato Spinach Gnocchi

The most well known inquiry of all: what's for supper? I GET IT. Indeed, even as a solitary woman, this is an inquiry I wish somebody would respond in due order regarding me 99% of the time. What's more, do I have the response for you! The best kind, as well. The caring that takes under 20 minutes, is made in ONE POT, and even has a few veggies tossed in. Did you get the part where I said one pot? Indeed, ONE skillet to clean. Ain't no body contending with that. 

10 fixings (or less)! All made in one pot? I figure we may have landed at the weeknight supper everything being equal! I wanna talk about it for a moment however, normally.  First of all: the leek. I've been on an outright leek kick for what feels like a year or more (hi, risotto, plunge, galette, and shakshuka). Leeks are a piece of the onion family yet have a milder, increasingly sensitive flavor that sets superbly with velvety dishes. That is to say, liquefy in-your-mouth flawlessness. In addition, they're in season! Spring leeks, child!

INGREDIENTS

• 3 TBSP olive oil
• 1/2 cup halved and sliced leek (~1 large leek)
• 1/2 cup yellow onion, diced
• 3–4 garlic cloves, minced
• 1-pint cherry tomatoes
• 3/4 cup white wine or vegetable stock
• 3 TBSP unsalted butter
• 17 oz. refrigerated fresh gnocchi
• 1/4 cup freshly grated parmesan cheese
• Several handfuls of baby spinach (1-2 cups)
• 1/4 cup half-and-half
• Salt and pepper, to taste

INSTRUCTIONS

1. In a large skillet over medium heat, add olive oil. Once hot, add leek and onion and cook for about 3 minutes. Add a pinch of salt- remember to continue to add it in layers for flavor! Add garlic and cook for another 2-3 minutes until fragrant.
2. Add cherry tomatoes; cook until they begin to blister, about 5 minutes, and then begin to smash them down gently with the back of your spoon. Let the juices cook about 1-2 minutes.
3. Deglaze the pan with white wine or vegetable stock. Bring it back to a simmer and let it cook down for 1-2 minutes. Stir in the butter to melt.
4. Add in the gnocchi, stir to coat and make sure they are in a single layer to cook evenly. Cover the pan (use foil if you don’t have a lid) and cook about 2 minutes longer than the package suggests (since you won’t be boiling them, it may take a little longer). Mine usually cook for about 4-5 minutes total. Be sure to taste test! Stir in parmesan, spinach, and half-and-half. The spinach will wilt with the heat of the gnocchi. Serve immediately with additional parmesan and/or fresh basil as desired.

Based on the recipe from HERE