Creamy Spinach Gnocchi

 

Ingredients:

• 1 lb (450g) potato gnocchi (store-bought or homemade)

• 2 tablespoons unsalted butter

• 3 cloves garlic, minced

• 1 cup (240ml) heavy cream

• 1/2 cup (120ml) chicken or vegetable broth

• 1/2 teaspoon Italian seasoning

• 1/4 teaspoon crushed red pepper flakes (optional)

• 2 cups fresh baby spinach

• 1/2 cup grated Parmesan cheese, plus extra for garnish

• Salt and freshly cracked black pepper, to taste

 

Instructions:

1. Cook the Gnocchi:

o Bring a large pot of salted water to a boil. Cook the gnocchi according to the package instructions (typically 2-3 minutes until they float). Reserve 1/2 cup of the cooking water, then drain and set aside.

2. Sauté Garlic:

o In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.

3. Make the Sauce:

o Pour in the heavy cream and broth. Stir in the Italian seasoning and crushed red pepper flakes (if using). Bring the mixture to a gentle simmer, cooking for 3-4 minutes until slightly thickened.

4. Add Spinach and Cheese:

o Add the spinach to the skillet and cook until wilted (about 2 minutes). Stir in the Parmesan cheese until melted and incorporated. Season the sauce with salt and black pepper to taste.

5. Combine with Gnocchi:

o Add the cooked gnocchi to the skillet, tossing gently to coat in the creamy sauce. If the sauce is too thick, stir in a bit of the reserved cooking water until it reaches your desired consistency.

6. Serve:

o Divide the gnocchi into bowls and garnish with extra Parmesan cheese and freshly cracked black pepper.