Ingredients
Equipment
Method
- Measure the cream and water, chop spinach and grate Parmesan. Check the gnocchi package; this method is for shelf-stable potato gnocchi suitable for cooking in sauce.
- Melt butter in a large skillet over medium heat. Add garlic and stir for 30 seconds without browning.
- Add cream and water, bring to a gentle simmer, then stir in gnocchi. Cover and cook 4–5 minutes, stirring once, or until the dumplings are tender; follow any longer package cooking requirement.
- Uncover, add spinach and stir for 2–3 minutes until wilted. If the sauce is thin, simmer uncovered briefly; if it is too thick before gnocchi soften, add water a tablespoon at a time.
- Take off the heat, fold in Parmesan and pepper, and taste before adding extra salt. Divide into four bowls and serve immediately while the sauce is loose.
Video
Notes
Nutrition is an estimate per one-quarter of the recipe, excluding accompaniments. Calculated from listed edible weights using ANSES Ciqual 2025 and the additional sources noted below. Carbohydrate values are available carbohydrate (excluding fiber); US label and USDA values are adjusted by subtracting fiber for consistency. Trace values and analytical bounds add rounding uncertainty. Uses 30% cream and generic uncooked potato gnocchi. Sugar and cholesterol are omitted where database entries are incomplete. Different cream or gnocchi brands change the result.
Cost is an illustrative USD 10.00 ingredient allowance for four servings, not verified local shelf prices. Contains milk; gnocchi may contain wheat and egg. Choose vegetarian-rennet hard cheese if needed.
Related demonstration includes chili paste and oregano; this written version omits them. Follow this card's quantities. Refrigerate cooked leftovers in shallow containers within 2 hours (1 hour above 90°F), keep at 40°F or below, use within 3–4 days and reheat to 165°F.