Creamy Gnocchi with Boursin Cheese, Spinach and Tomatoes

Hello friends,

Today, I’m going to share a “good family mother” recipe with you! An easy recipe that you’ll love for those weekday evenings when you don’t have much time or the desire to be in the kitchen… A delicious and inexpensive recipe to boot.

Here are my creamy gnocchi with Boursin and Tomatoes.

The Origin of This Recipe

As is often the case with me, there’s a story, or at least an explanation, behind every recipe. These creamy gnocchi with Boursin and Tomatoes are no exception…

First, the idea sprouted during a stroll on Pinterest, a “place” brimming with creative ideas of all kinds… I got the urge to try a recipe with Boursin! The rest simply came together when I opened my fridge: I had spinach leaves, originally bought for a salad, that were starting to show signs of weakness… The idea came quickly… I rushed to Grand Frais to find tasty cherry tomatoes and gnocchi. And then it was just about getting to work!

The Gnocchi: An Italian Delicacy with Ancient Roots

Gnocchi, those little fluffy bites that melt in your mouth, are now a staple in Italian cuisine, but their history dates back long before modern Italy. Their origin is both ancient and rich, reflecting a culinary know-how passed down through generations.

Etymology

The word gnocchi comes from the Italian word nocchio, meaning “knot in wood,” or from the Lombard knohha, meaning a “bump.” This etymology already refers to the characteristic shape of these small pieces of dough. Even before the introduction of the potato in Europe in the 16th century, Italians – and other Mediterranean peoples – prepared gnocchi made from flour, semolina, or stale bread. In ancient Rome, similar dishes existed, often made from flour and water, sometimes enriched with eggs.

The Modern Version

It wasn’t until the 18th century, with the wider distribution of the potato imported from South America, that potato gnocchi, as we know them today, became popular, especially in northern Italy. This version, softer and fluffier, quickly won over Italian households and became integrated into regional traditions. Each region even has its own recipe: gnocchi alla romana, typical of Lazio, are made with semolina, milk, and parmesan, then baked, while gnocchi di ricotta are popular in some southern regions.

Traditions

Gnocchi are not just a dish: they also carry cultural symbols. In Buenos Aires, Argentina, where Italian immigration has left a strong mark, there’s a tradition to eat gnocchi on the 29th of each month, called ñoquis del 29, slipping a bill under the plate as a wish for prosperity.

An Adaptable Food

Today, gnocchi have conquered tables around the world. Easy to make, they pair well with many sauces: butter and sage, tomato, pesto, or even cream and mushrooms. Their unique texture and fascinating history make them both a humble and noble dish, perfectly embodying the spirit of Italian cuisine: generous, family-oriented, and rich in tradition.

A Product that Deserves More Visibility

So, I’m a bit embarrassed, but I only had one gnocchi recipe here until now. I don’t know why… I’m going to have to fix that!

You can find my creamy gnocchi with spinach and bacon as well as my pasta salad with chicken, soy, and zucchini, which will also work perfectly with gnocchi. Do let me know if you try these recipes.

The Necessary Utensils:

A large pot (to cook the gnocchi),

A sauté pan or skillet (link to my Staub pan here),

A lid,

A cutting board,

And a good paring knife.

That’s all! Are you well-equipped?

Alright, let’s go! Into the kitchen, put on your apron, and let’s make creamy gnocchi with Boursin and Tomatoes!

The recipe, Chef!

Print Recipe

Creamy Gnocchi with Boursin Cheese, Spinach and Tomatoes

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vegetarian – Italian

Serves: 4 Difficulty: Easy Price: $

Prep Time: 10 min – Cooking Time: 20 min

Ingredients

• 500 g of gnocchi
• 2 tablespoons of olive oil
• 1 onion or 1 shallot
• 2 cloves of garlic
• 300 g of cherry tomatoes
• 250 g of Boursin garlic and fine herbs
• 150 g of spinach

Instructions

1

Cook the gnocchi according to the package instructions. Set aside.

2

Heat the oil in a skillet and add the finely chopped onion.

3

Cook for 2 minutes, then add the grated garlic.

4

Add the halved cherry tomatoes. Cook for 7-8 minutes, covered, until the tomatoes reduce into a bit of a puree.

5

Add the Boursin and mix everything together. Season with salt and pepper.

6

Add the spinach, cook for 2 minutes, covered, and finally add the gnocchi.

7

Cook for 1 minute and serve.