Skillet Gnocchi with Spinach

Making Skillet Gnocchi with Spinach

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1. Heat the oil in a large non-stick pan over a medium-high heat. Add the gnocchi in a single layer and cook for 3 minutes without moving. Turn and cook for 3 minutes more.

   Mark done Start 3 min timer

2. Push the gnocchi aside, add the garlic for 30 seconds, then the spinach in handfuls until wilted, about 2 minutes.

   Mark done Start 30 sec timer

3. Pour in the cream, water, nutmeg and salt. Bubble for 2 minutes, tossing, until the sauce coats the gnocchi.

   Mark done Start 2 min timer

4. Off the heat, stir in the parmesan and lemon juice and serve.

   Mark done

Tips for Making Skillet Gnocchi with Spinach

• Cook the gnocchi in two batches if the pan is small.
• Do not boil the gnocchi first.
• Add crumbled goat cheese or bacon for variations.

Changing the Recipe

• In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What Goes With Skillet Gnocchi with Spinach

• Green salad
• Garlic bread
• White wine
• Roasted tomatoes

Leftovers and Storage

Best eaten straight away.

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.