Recipe Details

Ingredients

• 4 tbsp. 

  butter

• 3 

  cloves garlic, minced

• 2 tbsp. 

  tomato paste

• 2 c. 

  halved cherry tomatoes 

• 1 tsp. 

  dried oregano 

• 2 tbsp. kosher salt, plus more

• Freshly ground black pepper

• Pinch red pepper flakes 

• 4 c. 

  baby spinach 

• 1 c. 

  low-sodium chicken broth

• 1 c. 

  heavy cream 

• 1/2 c. 

  freshly grated Parmesan 

• 1/4 c. 

  freshly chopped herbs (such as basil and parsley), plus more for garnish 

• 2 

  (17.5-oz.) packages gnocchi

• 1 c. 

  shredded mozzarella

Description

1. Step 1Preheat broiler over medium. In a large oven-safe skillet over medium heat, melt butter. Add garlic and tomato paste and cook, stirring constantly, until tomato paste darkens and starts to stick to the bottom of the pan, 2-3 minutes. Add cherry tomatoes and season with oregano, salt to taste, pepper, and a pinch of red pepper flakes. Cook until tomatoes are beginning to burst, then add spinach and cook until beginning to wilt.
2. Step 2Stir in broth, heavy cream, Parmesan, and herbs and bring to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. 
3. Step 3Meanwhile, bring a large pot of water to a boil and stir in 2 tablespoons salt. Add gnocchi and cook, stirring occasionally, until gnocchi floats to the top, about 2 minutes.
4. Step 4Drain gnocchi (discard pasta water) and add gnocchi to sauce, tossing to coat. Top with mozzarella and broil until cheese is melty, 3-5 minutes.  
5. Step 5Garnish with more herbs and serve.