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An overhead shot of creamy Gnocchi with Spinach served in a rustic, speckled bowl with a fork resting inside.
Layla

Creamy Pan-Seared Gnocchi with Spinach

Pillowy, pan-seared gnocchi tossed in a luscious, creamy garlic and spinach sauce. A comforting and elegant meal ready in under 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Calories: 735
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb shelf-stable potato gnocchi approx 500g
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic finely minced
  • 5 oz fresh baby spinach approx 140g
  • 1 cup heavy cream
  • 1/2 cup vegetable broth or chicken broth
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground
  • 1 tbsp fresh lemon juice
  • 1/4 tsp red pepper flakes optional, for a little heat

Equipment

  • Large skillet
  • Slotted spoon
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the gnocchi in a single, even layer (work in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, until golden brown, crispy, and pillowy. Use a slotted spoon to transfer the seared gnocchi to a plate and set aside.
  2. Reduce the heat to medium and add the unsalted butter to the same skillet. Once melted, add the minced garlic and optional red pepper flakes. Sauté for about 30-60 seconds until fragrant, being careful not to burn the garlic.
  3. Add the fresh baby spinach to the skillet, working in batches if needed. Stir gently until all the spinach has wilted, which should take about 2-3 minutes.
  4. Pour in the vegetable broth to deglaze the pan, scraping up any delicious browned bits from the bottom with a wooden spoon. Let it simmer for a minute.
  5. Stir in the heavy cream, grated Parmesan cheese, ground nutmeg, salt, and black pepper. Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until it has slightly thickened.
  6. Return the pan-seared gnocchi to the skillet. Gently toss everything together to coat the gnocchi in the creamy spinach sauce. Let it heat through for about a minute.
  7. Remove the skillet from the heat and stir in the fresh lemon juice. This brightens up all the flavors. Taste and adjust seasoning if necessary. Serve immediately, garnished with extra grated Parmesan cheese.

Notes

  • Gnocchi Tip: Pan-searing the gnocchi without boiling first (if using the shelf-stable kind) gives the best texture – crispy on the outside and soft on the inside. Don't overcrowd the pan!
  • Variations: Feel free to add sautéed mushrooms, sun-dried tomatoes, or cooked chicken for extra protein.
  • Storage: This dish is best enjoyed immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of milk or broth to loosen the sauce.