15-Minute Garlic Butter Gnocchi & Spinach
This 15-Minute Garlic Butter Gnocchi & Spinach is SO EASY! Pillowy gnocchi sautéed in garlic butter with fresh spinach for a quick, flavorful, comforting meal.
Servings: 4 servings
Ingredients
- 1 package gnocchi fresh or refrigerated potato gnocchi
- 2 tablespoons unsalted butter
- 4 cloves garlic minced
- 4 cups fresh spinach baby spinach
- salt to taste
- black pepper freshly ground, to taste
- Parmesan cheese grated, for serving
- red pepper flakes optional, for a little heat
Instructions
- Start by mincing your garlic cloves finely. Rinse the fresh spinach thoroughly to remove any grit, then spin or pat dry. Grate your Parmesan cheese and set aside.
- Heat a large non-stick skillet over medium heat and add the 2 tablespoons of unsalted butter. Once melted and bubbling, add the gnocchi in a single layer. Cook for about 2-3 minutes on each side or until they are golden and slightly crispy.
- Push the gnocchi to the side of the skillet and add the minced garlic. Sauté the garlic for about 30 seconds until fragrant, being careful not to burn it. Then, add the fresh spinach on top of the gnocchi and garlic. Stir gently to combine and cook until the spinach wilts, about 2-3 minutes.
- Season the dish with salt and freshly ground black pepper to taste. If you like a little heat, sprinkle on some red pepper flakes. Remove from heat and transfer to plates. Finish each serving with a generous sprinkle of freshly grated Parmesan cheese.
Equipment
- Large non-stick skillet
- Garlic press or fine knife
- Spatula or wooden spoon
- Grater
- Measuring spoons
Notes
- Use whole wheat or cauliflower gnocchi for a healthier variation.
- Swap butter for olive oil to reduce saturated fat while maintaining rich flavor.
- Cook frozen gnocchi according to package instructions before sautéing.
- Don’t burn the garlic; add it after gnocchi browns and stir constantly.
- Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently in a skillet.