Creamy Spinach Gnocchi Recipe

close up spinach gnocchi sprinkled with fresh herbs.

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

Prep Time 5

Cook Time 15

Servings people

Calories 693kcal

Author Adina

Equipment

High-sided heavy-bottomed pan

Ingredients

2 lbs potato gnocchi 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 Note 2
1 cup heavy cream
a few gratings of nutmeg
fine sea salt and ground black pepper
2 tablespoons Parmesan freshly grated or to taste

US - EU

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 tablespoons 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 tablespoon butter + 2 lbs potato 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 fresh baby 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 tablespoon butter
Add cream, stir to combine, and heat the spinach sauce for about 1 minute. Carefully stir in the fried gnocchi.
1 cup heavy cream
Adjust the taste with salt (½ - ¾ tsp), plenty of ground black pepper, and a few generous grindings of nutmeg.
fine sea salt and ground black pepper + a few gratings of nutmeg
Serve immediately, sprinkled with freshly grated Parmesan (to taste).
2 tablespoons Parmesan

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