Ingredients
Scale
- 12 oz (340g) potato gnocchi (store-bought or homemade)
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, thinly sliced
- 2 cups baby spinach
- ¼ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions until they float (about 2–3 minutes). Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add gnocchi in a single layer (work in batches if needed) and cook undisturbed for 3–4 minutes per side until golden and crispy.
- Reduce heat to medium. Add butter and let melt. Stir in garlic and cook 30 seconds until fragrant.
- Add spinach to the skillet and toss until just wilted, about 1–2 minutes.
- Return cooked gnocchi to the skillet, toss to coat in the garlic butter, and season with salt and pepper.
- Transfer to a serving dish, sprinkle with Parmesan and parsley, and serve immediately.
Notes
- For extra protein, add cooked chicken breast orItalian sausage.
- If using frozen spinach, thaw and squeeze dry before adding.
- Don’t overcrowd the pan when searing gnocchi—this ensures Maximum crispiness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 298 Kcal
- Sugar: 2 g
- Sodium: 312 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 25 mg
