One-Pan Gnocchi with Spinach and Cream

Fifteen minutes, one pan, and you can eat it holding a baby.

⏱ 15 min · easy · 🍽 serves 4

Ingredients

• 1 lb shelf-stable potato gnocchi
• 2 tbsp butter
• 2 garlic cloves, minced
• 3/4 cup heavy cream
• 5 oz baby spinach
• 1/2 cup grated parmesan
• Kosher salt, black pepper, nutmeg

Steps

1. Melt the butter in a large skillet over medium-high. Add the gnocchi straight from the package, no boiling, and cook 4 minutes until golden in spots.
2. Add the garlic for 30 seconds.
3. Pour in the cream and simmer 2 minutes until it thickens slightly.
4. Add the spinach in handfuls, stirring until it wilts, about 2 minutes.
5. Off the heat, stir in the parmesan. Season with salt, pepper and a scrape of nutmeg.