Description
A quick and comforting recipe for creamy spinach gnocchi that comes together in just 20 minutes. Tender potato gnocchi are cooked and tossed in a luscious sauce made from fresh spinach, garlic, heavy cream, and Parmesan cheese. Toasted pine nuts or walnuts add a delightful crunch, making this an easy yet elegant dish perfect for cozy dinners.
Ingredients
Scale
Main Ingredients
- 1 package Potato gnocchi (Use store-bought for speed)
- 4 cups Fresh spinach (Adds vibrant color)
- 2 cloves Garlic (Minced)
- 1 cup Heavy cream (Creates the creamy texture)
- 1/2 cup Parmesan cheese (Grated)
- 2 tablespoons Olive oil (For sautéing)
- to taste Salt
- to taste Pepper
- 1/4 cup Toasted pine nuts or walnuts (For crunch)
- 1/4 cup Extra Parmesan (For extra cheesy finish)
Instructions
- Cook Gnocchi: Bring a large pot of salted water to a rolling boil, then add the potato gnocchi. Cook them until they float to the surface, which should take about 2 minutes. Drain the gnocchi well to remove excess water.
- Sauté Garlic: Heat olive oil in a large skillet over medium heat until it shimmers. Add the minced garlic and cook, stirring constantly, until fragrant but not browned, about 30 seconds.
- Wilt Spinach: Add fresh spinach to the skillet in batches, tossing continuously until the leaves are completely wilted and have turned bright green, approximately 1 to 2 minutes.
- Simmer Cream: Pour in the heavy cream and reduce the heat to medium-low. Let the mixture simmer gently, stirring occasionally, until the cream thickens slightly, about 2 to 3 minutes.
- Add Parmesan: Gradually sprinkle the grated Parmesan cheese into the skillet, stirring continuously to allow the cheese to melt fully and create a silky, cohesive creamy sauce, about 1 minute.
- Toss Gnocchi in Sauce: Return the drained gnocchi to the skillet and gently toss them in the creamy spinach sauce ensuring each piece is evenly coated.
- Season and Serve: Taste the dish and adjust seasoning with salt and pepper as needed. Divide onto warm plates and finish by topping with toasted pine nuts or walnuts and extra Parmesan cheese. Serve immediately for the best texture and flavor.
Notes
- Using store-bought gnocchi saves time and makes this recipe quick and convenient.
- Fresh spinach can be substituted with baby spinach for a tender texture.
- Toast the pine nuts or walnuts in a dry skillet for 2-3 minutes until fragrant for added crunch and flavor.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce may be less rich.
- Leftovers can be refrigerated and gently reheated on the stovetop; add a splash of cream or milk to loosen the sauce if it thickens too much.
