Use homemade gnocchi if you're up to the challenge, but packaged works great for this dish, too!
Course Main Course
1/2cupwhite wine or vegetable stock
salt and pepper
In a large skillet over medium heat, add olive oil. Once hot, add onion and cook for about 3 minutes. Add a pinch of salt and garlic. Cook for another 30 seconds or until fragrant.
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.
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.
Add in the gnocchi, stir to coat and make sure they are in a single layer to cook evenly. Cover the pan and cook about 2 minutes longer than the package suggests. Mine usually cook for about 4-5 minutes. Stir in parmesan, spinach, and milk or half-and-half. The spinach will wilt with the heat of the gnocchi. Squeeze lemon juice over the pan and stir. Serve immediately with additional parmesan.