Description
Soft potato gnocchi tossed with sweet green peas and tender spinach in a light garlic olive oil sauce, finished with grated parmesan for a simple yet comforting vegetarian meal.
Ingredients
Scale
- 500 grams potato gnocchi
- 1 cup (150 grams) green peas, fresh or frozen
- 3 cups (90 grams) fresh spinach, loosely packed
- 2 tablespoons olive oil
- 3 garlic cloves, finely minced
- 1/3 cup (30 grams) grated parmesan cheese
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add green peas to the skillet and cook for 2 to 3 minutes until tender.
- Stir in fresh spinach and cook for about 2 minutes until wilted.
- Add gnocchi to the boiling water and cook according to package instructions, about 2 to 3 minutes, until they float to the surface.
- Use a slotted spoon to transfer the cooked gnocchi directly into the skillet with the vegetables.
- Add remaining salt, black pepper, and grated parmesan cheese. Toss gently to combine, adding a splash of reserved pasta water if needed for a light coating.
- Serve warm with extra parmesan if desired.
Notes
- Do not overcook the gnocchi, remove them as soon as they float to prevent a mushy texture.
- Add a splash of reserved pasta water to loosen the dish if it feels dry.
- A squeeze of fresh lemon juice can brighten the flavors just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5 grams
- Sodium: 620 milligrams
- Fat: 14 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 62 grams
- Fiber: 5 grams
- Protein: 13 grams
- Cholesterol: 10 milligrams