| | | | | | |

Gnocchi Alfredo with Spinach

Pillowy gnocchi in a creamy garlic alfredo sauce loaded with spinach is the ultimate comfort food and it’s ready and on the table within 20 minutes. 

Gnocchi Alfredo with Spinach

I surprised my gnocchi-loving kids with this delicious and decadent gnocchi alfredo with spinach from a recipe I found on Posh Journal. It was so easy to throw together and they both said it tasted fantastic and thought it paired nicely with a green salad with Fran’s vinaigrette.

Gnocchi Alfredo with Spinach

How to Make Gnocchi Alfredo with Spinach

Bring a large pot of water to boil over high heat and season well with sea salt. Add the gnocchi and cook to al dente, per package instructions. Drain the gnocchi, reserving 1/2 cup of the cooking water.

Heat the butter in a large skillet over medium-high heat. Add the minced garlic and cook, stirring constantly for 30 seconds. Whisk in the heavy cream and reduce the heat to medium-low to simmer while the gnocchi is cooking.

Add the drained gnocchi into the simmering cream sauce along with the baby spinach; toss to coat evenly. Add parmesan cheese, reserved cooking water as needed, and season with sea salt and freshly cracked pepper, to taste; stir well until cheese is melted. Allow simmering for a minute or two until the sauce thickens a bit.

Ladle into serving bowls and serve immediately with additional parmesan cheese on the side. Enjoy.

Gnocchi Alfredo with Spinach

Gnocchi Alfredo with Spinach

Gnocchi Alfredo and Spinach

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Main
Cuisine: Italian
Servings: 2 - 3
Author: Adapted by Pam - For the Love of Cooking / Original Posh Journal

Ingredients

  • 1 lb gnocchi, reserving ½ cup of the cooking water
  • 2 tbsp butter
  • 1 large clove of garlic, minced
  • ¾ cup heavy cream
  • cup parmesan cheese, freshly & finely grated
  • 2 cups baby spinach
  • Sea salt and freshly cracked pepper, to taste

Instructions

  • Bring a large pot of water to boil over high heat and season well with sea salt. Add the gnocchi and cook to al dente, per package instructions. Drain the gnocchi, reserving 1/2 cup of the cooking water. 
  • Heat the butter in a large skillet over medium-high heat. Add the minced garlic and cook, stirring constantly for 30 seconds.
  • Whisk in the heavy cream and reduce the heat to medium-low to simmer while the gnocchi is cooking.
  • Add the drained gnocchi into the simmering cream sauce along with the baby spinach; toss to coat evenly.
  • Add parmesan cheese, reserved cooking water as needed, and season with sea salt and freshly cracked pepper, to taste; stir well until cheese is melted. Allow simmering for a minute or two until the sauce thickens a bit.
  • Ladle into serving bowls and serve immediately with additional parmesan cheese on the side. Enjoy. 
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

 

 

Leave a Reply

Your email address will not be published.

Recipe Rating




4 Comments

  1. I like how you turned an alfredo dish into health food by adding spinach 🙂 Thanks to buddy Joe’s gluten issue and the ability to buy flour free gnocchi, we have been eating more of it lately and we’ll try yours soon.