Ingredients

4 tbsp. butter
3 cloves garlic, minced
2 tbsp. tomato paste
2 c. halved cherry tomatoes
1 tsp. dried oregano
2 tbsp. kosher salt, plus more
Freshly ground black pepper
Pinch red pepper flakes
4 c. baby spinach
1 c. low-sodium chicken broth
1 c. heavy cream
1/2 c. freshly grated Parmesan
1/4 c. freshly chopped herbs, plus more for garnish
2 (17.5-oz.) packages gnocchi
1 c. shredded mozzarella

Directions:
Step 1
Preheat broiler over medium. In a large oven-safe skillet over medium heat, melt butter. Add garlic and tomato paste and cook, stirring constantly, until tomato paste darkens and starts to stick to the bottom of the pan, 2-3 minutes. Add cherry tomatoes and season with oregano, salt to taste, pepper, and a pinch of red pepper flakes. Cook until tomatoes are beginning to burst, then add spinach and cook until beginning to wilt.
Step 2
Stir in broth, heavy cream, Parmesan, and herbs and bring to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
Step 3
Meanwhile, bring a large pot of water to a boil and stir in 2 tablespoons salt. Add gnocchi and cook, stirring occasionally, until gnocchi floats to the top, about 2 minutes.
Step 4
Drain gnocchi (discard pasta water) and add gnocchi to sauce, tossing to coat. Top with mozzarella and broil until cheese is melty, 3-5 minutes.
Step 5
Garnish with more herbs and serve.

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