If you don’t have the time or energy to make your own gnocchi from scratch, use store-bought gnocchi instead, and this meal becomes pretty quick & easy!

Recipe

• 3 large russet potatoes
• 1 egg, beaten
• 3/4 cup all-purpose flour
• 1 bay leaf
• 5 black peppercorns
• 2 sprigs of fresh herbs, such as rosemary, thyme, or sage
• kosher salt
• olive oil
• 1 shallot, chopped
• 2 garlic cloves, thinly sliced
• 2 garlic cloves, finely grated
• 1 pint cherry tomatoes, halved
• 2 Tbsp tomato paste
• 3/4 cup heavy cream
• 4 Tbsp butter, divided
• 1 shallot, chopped
• 1/4 cup white wine
• 2 cups spinach

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1. Preheat the oven to 425 F. Prick potatoes all over with a fork and roast in oven, directly on the rack, for 75 minutes.
2. Remove potatoes from the oven and slice in half. Scoop out flesh into a ricer; press potatoes through ricer and let cool.
3. Spread potatoes onto a floured surface and sprinkle flour on top. Season with salt and drizzle egg over. Knead until a soft dough forms.
4. Roll dough into 1-inch ropes on a floured surface, then cut into 1 inch pieces. Roll each piece with a fork to give the gnocchi grooves.
   

5. Bring a pot of water to a boil and season with salt. Working in batches, cook the gnocchi, 3 minutes per batch. Transfer to a colander and toss with olive oil.
6. Meanwhile, while potatoes are roasting, toss cherry tomatoes with olive oil on a baking sheet; season with salt and pepper. Roast in the oven, tossing occasionally, until soft and blistered, 20-30 minutes. Set aside and let cool.
7. While tomatoes are roasting, cut the top off of 1/4 head of garlic, drizzle with olive oil, and wrap in foil. Roast in the oven for 30 minutes. Remove garlic from the oven and let cool, then squeeze out and mash into a paste.
8. Cook garlic paste and tomato paste in a small saucepan over medium heat for 2 minutes.
9. Stirring continuously, gradually add heavy cream.
10. Add 2 Tbsp butter, one small chunk at a time, stirring constantly.
11. Remove from heat and stir in lemon juice.
12. Meanwhile, melt butter in a large skillet over medium-high heat. Working in batches, cook gnocchi in butter until golden brown and crispy, tossing occasionally. Remove to a plate.
13. In the same skillet, cook the shallot until softened and starting to brown on the edges.
14. Add wine and cook until mostly evaporated, stirring occasionally, about 2 minutes.
15. Add spinach and cook until wilted. Stir in tomatoes and season with salt and pepper.
16. Serve spinach-tomato mixture topped with seared gnocchi and drizzle tomato-cream sauce over.

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