Creamy Tomato and Spinach Sauce for Gnocchi or Pasta

Creamy Tomato and Spinach Sauce


3 Tbs Olive Oil; in Dutch oven
1 Cup Onion
3 cloves Garlic, minced
2 teaspoons Italian Seasoning
1 Pint Cherry Tomatoes
3/4 Cup Chicken Stock
3 Tbs Butter
1/4 Cup Heavy Whipping Cream
2 Cups Spinach, fresh
1/4 Cup Parmesan Cheese, grated
Salt & Pepper, to taste

  • Add olive oil to Dutch oven; add diced onion with a dash of salt and pepper. Cook 5 mins.
  • Add in cherry tomatoes and cook until they start to blister approx. 5 mins, mash tomatoes gently with potato masher or fork. 
  • Add in garlic and Italian Seasoning, stirring frequently. Let simmer 1-2 mins.
  • Stir in stock and bring back up to simmer, stir in the butter to melt.*
  • Stir in Cream and add in spinach**, let simmer with lid on pot 4-5 mins.
  • Add in parmesan, if preferred. 

*If cooking fresh gnocchi; add in after melted butter step and cook 1-2 mins longer than on package (lid on pot) taste test for doneness.
​ **If adding in cooked pasta, stir in along with the cream and spinach. 

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