This creamy tomato gnocchi is the ultimate cozy-meets-elevated weeknight meal. Fluffy gnocchi gets tossed in Ciao Pappy’s Garlic & Basil tomato sauce and finished with a silky Panacheeza cream sauce for the perfect balance of rich, savory, and bright. Add a handful of spinach for a fresh touch, then top with extra Panacheeza and basil for a restaurant-worthy finish — ready in minutes and guaranteed to hit the spot.
Serves 5
Ingredients
2 package (16 oz) shelf-stable or fresh gnocchi
1 tablespoon olive oil
2–3 cloves garlic, minced
1 jar Ciao Pappy Marinara Classico- Garlic & Basil Tomato Sauce
½ cup Original Panacheeza
1 cup pasta water
2 large handfuls fresh spinach
Salt + pepper, to taste
Red pepper flakes (optional)
Fresh basil (optional)
Extra Panacheeza for finishing
Directions
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Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1–2 minutes, until fragrant.
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Add the Ciao Pappy Marinara Classico- Garlic & Basil Tomato Sauce to the garlic in the pan and bring to a simmer.
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Boil the gnocchi according to package directions.
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Make the Panacheeza cream sauce by blending the pasta water and Panacheeza with an immersion blender. Add to the saucepan and stir until combined.
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Add the gnocchi and spinach and cook until the spinach is wilted, 1–2 minutes.
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Season with salt, pepper, and red pepper flakes if desired.
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Remove from heat and top with an extra sprinkling of Panacheeza and fresh basil.
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Enjoy!
