Creamy Spinach Gnocchi Recipe

overhead view of a skillet full of gnocchi in creamy spinach sauce with a spoon in it.

This a creamy spinach gnocchi recipe that‘s impossible to resist. A delicious one-pot meal ready in about 15 minutes, the perfect weeknight dish for the family yet fancy enough for guests.

Course Main Course, Pasta Recipes

Cuisine Italian

Keyword gnocchi with spinach sauce, spinach gnocchi, spinach sauce gnocchi

Prep Time 5

Cook Time 15

Servings people

Calories 693kcal

Author Adina

Equipment

High-sided heavy-bottomed pan

Ingredients

2 lbs potato gnocchi 1 kg, Note 1
2 tablespoons pine nuts
2 tablespoons butter divided
1 small onion finely chopped
3 garlic cloves minced
7 - 9 oz fresh baby spinach 200 - 250 g, Note 2
1 cup heavy cream 250 ml
a few gratings of nutmeg
fine sea salt and ground black pepper
2 tablespoons Parmesan freshly grated or to taste

Instructions

Pine nuts: Heat the pan and roast the pine nuts for about 2 minutes until golden and fragrant. Shake the pan often to prevent them from burning. Transfer them to a plate immediately.
2 Tbsp pine nuts
Pan-fry gnocchi: Melt 1 ½ tablespoons of butter in the same pan. Add gnocchi and fry them for about 8 minutes, often stirring, until they are soft, puffed, and slightly crispy on the outside. Remove them from the pan.
1 ½ Tbsp butter + 2 lbs (1 kg) gnocchi
Prepare vegetables: In the meantime, finely chop the onion, mince the garlic cloves, and wash the spinach in a colander.
1 small onion, 3 garlic cloves, 7-9 oz (200-250 g) spinach
Sauté the onion in the remaining butter, add garlic, and stir for about 30 seconds. Add the spinach and let it wilt for 1-2 minutes.
½ Tbsp butter
Add cream, stir to combine, and heat the spinach sauce for about 1 minute. Carefully stir in the fried gnocchi.
1 cup (250 ml) heavy cream
Adjust the taste with salt (½ - ¾ tsp), plenty of ground black pepper, and a few generous grindings of nutmeg.
Serve immediately, sprinkled with freshly grated Parmesan (to taste).

Notes

Refrigerated potato gnocchi (refrigerated pasta aisle of the grocery store). Homemade gnocchi are also great. Alternatively, you can use shelf-stable potato gnocchi.
Spinach: If using mature spinach, remove its stems and roughly chop the leaves.
Frozen spinach: Thaw, drain, and squeeze it with your hands to remove the excess water before adding it to the pan. If using frozen spinach, the dish will look a bit different, but it will still taste delicious.

Nutrition