Ingredients
Scale
- 12 oz (340g) store-bought or homemade gnocchi
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 4 cups (120g) baby spinach
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/4 cup (25g) grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large non-stick or cast-iron skillet over medium heat.
- Add gnocchi in a single layer and cook undisturbed for 3–4 minutes, until golden and crispy underneath.
- Flip gnocchi and cook another 2–3 minutes until puffed and crisp on all sides.
- Push gnocchi to one side, add garlic and red pepper flakes (if using), and sauté 30 seconds until fragrant.
- Add spinach in batches, stirring until wilted and combined with gnocchi.
- Season with salt and pepper. Remove from heat.
- Top with Parmesan and parsley before serving.
Notes
- For extra richness, stir in 1–2 tbsp heavy cream or toss with 1 tbsp browned butter before serving.
- Work in batches if your pan is small—crowding prevents crispiness.
- Fresh gnocchi cooks faster than frozen; adjust timing as needed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Pan-frying
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 245 Kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 12 mg
