Quick Gnocchi with Creamed Spinach
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Want a quick and tasty dinner? Try gnocchi with creamed spinach! This yummy meal takes just 20 minutes to make. You can cook everything in one pan, which means less cleanup for you.
Gnocchi are small potato dumplings that cook fast. Mix them with a creamy spinach sauce for a comforting dish. You can add extras like mushrooms or sun-dried tomatoes to make it even better. It’s perfect for busy nights when you need something fast and filling.
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make quick gnocchi with creamed spinach:
- 1 pound potato gnocchi
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Don’t have some ingredients? Try these swaps:
- Use frozen spinach instead of fresh
- Swap heavy cream for half-and-half or milk
- Replace Parmesan with Romano or Asiago cheese
For extra flavor, add:
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 1/4 cup chopped onion
Want a lighter version? Use:
- Cauliflower gnocchi
- Low-fat milk instead of cream
- Extra veggies like mushrooms or peas
Remember, you can adjust amounts to your taste. The recipe is flexible, so have fun with it!
Instructions
Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Toss in uncooked gnocchi and stir to coat with oil. Cook for 2-3 minutes, stirring occasionally, until lightly golden.
Pour in chicken broth and heavy cream. Bring the mixture to a gentle boil, then reduce heat and simmer for 5 minutes.
Add fresh spinach and stir until it wilts, about 1-2 minutes. Season with salt, pepper, and Italian herbs to taste.
Let the sauce thicken for another 2-3 minutes, stirring gently. Your creamy spinach gnocchi is ready to serve!
For extra flavor, try these optional add-ins:
- Grated Parmesan cheese
- Sun-dried tomatoes
- Sautéed mushrooms
Enjoy your quick and delicious meal!
Tips, Tricks & Storing
Store leftover gnocchi in an airtight container in the fridge. It will stay fresh for up to 3 days.
To reheat, warm it in a pan over medium heat. Add a splash of milk or cream to bring back the creamy texture.
For extra flavor, try adding some grated Parmesan cheese on top before serving. It gives a nice salty kick.
Don’t overcook the gnocchi. They’re done when they float to the surface of the boiling water.
You can use frozen spinach instead of fresh. Just thaw and squeeze out the excess water before adding it to the dish.
To save time, buy pre-minced garlic. It works just as well and cuts down on prep work.
Experiment with different types of gnocchi. Try potato, sweet potato, or even cauliflower gnocchi for variety.
Make a big batch and freeze some for later. Gnocchi freezes well for up to 3 months.
To prevent the sauce from breaking, avoid high heat when reheating. Gentle warming is key.
For a crispy twist, pan-fry the gnocchi in a little oil before adding the sauce. It creates a nice texture contrast.