Description
Soft, pillowy gnocchi tossed in a creamy garlic sauce with sweet peas and fresh spinach, finished with grated parmesan for a comforting yet vibrant vegetarian meal that comes together in just 25 minutes.
Ingredients
Units
Scale
- 500 grams potato gnocchi
- 1 cup (150 grams) frozen peas
- 2 cups (60 grams) fresh spinach, packed
- 2 cloves garlic, minced
- 1 cup (240 milliliters) heavy cream
- 1 tablespoon olive oil
- 1/2 cup (50 grams) grated parmesan cheese
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil over medium high heat.
- In a wide skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and let it gently simmer for 3 to 4 minutes until slightly thickened.
- Stir in the frozen peas and fresh spinach. Cook for about 3 minutes until the spinach wilts and the peas are heated through.
- Cook the gnocchi according to package instructions, about 2 to 3 minutes until they float. Reserve 2 tablespoons of pasta water, then drain.
- Add the drained gnocchi to the skillet along with grated parmesan, salt, black pepper, and a splash of reserved pasta water. Toss gently until evenly coated and creamy.
- Serve warm with extra parmesan if desired.
Notes
- Do not overcook the gnocchi, remove them as soon as they float to prevent a gummy texture.
- If the sauce becomes too thick, loosen it with a spoonful of reserved pasta water.
- Freshly grated parmesan melts more smoothly and enhances flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 55mg