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- 500g potato gnocchi - 2 cups fresh spinach, chopped - 1 cup heavy cream - 1 cup grated Parmesan cheese - 2 tablespoons olive oil - 3 cloves garlic, minced - Salt and pepper to taste - 1/2 teaspoon nutmeg - Fresh parsley, chopped for garnish Each ingredient in this dish plays a big role in taste. The potato gnocchi gives a soft base. Fresh spinach adds color and nutrients. Heavy cream makes the sauce rich and smooth. Parmesan cheese brings a salty and nutty flavor. Garlic adds warmth, while nutmeg gives a hint of spice. - Salt - Black pepper These pantry staples are simple but important. Salt boosts flavors, while black pepper adds a touch of heat. Always taste your dish as you cook. Adjust seasoning as needed for the best flavor. When choosing fresh spinach, look for bright green leaves. Avoid any yellow or wilting leaves. For garlic, choose firm cloves with no soft spots. Fresh potatoes for gnocchi should feel smooth and firm. Finally, select good-quality Parmesan cheese. It should have a strong aroma and a hard texture. Quality ingredients make a happy dish. To cook the gnocchi, start by filling a large pot with water. Add a good amount of salt to the water. Bring the water to a boil over high heat. When the water boils, add the potato gnocchi. Cook them until they float to the top, which usually takes just a few minutes. This shows they are done. Once they float, drain the gnocchi in a colander. Set them aside while you make the sauce. For the creamy spinach sauce, take a large skillet and add olive oil. Heat it over medium heat. Once the oil is warm, add minced garlic. Sauté the garlic for about one minute until it smells great. Then, add the chopped spinach to the skillet. Cook the spinach until it wilts, which should take about two to three minutes. Next, pour in the heavy cream. Stir it well and let it simmer for around five minutes. This helps the sauce get a bit thick. After that, mix in the grated Parmesan cheese and nutmeg. Season with salt and pepper to taste. Stir until the cheese melts and the sauce becomes creamy. Once the creamy sauce is ready, it’s time to combine everything. Add the cooked gnocchi to the skillet with the sauce. Gently toss the gnocchi so they get coated in the creamy goodness. Cook for an additional two minutes to heat everything through. Remove the skillet from the heat. Now, you can serve your creamy spinach Parmesan gnocchi right away. Garnish with chopped fresh parsley for a nice touch. Enjoy your tasty dish! To get that rich, creamy sauce, use heavy cream. This will give your dish a nice body. When you heat the cream, do it gently. If you cook it too fast, it may curdle. Stir the sauce often to keep it smooth. Adding Parmesan cheese at the right time helps too. Mix it in when the cream is hot but not boiling. This lets the cheese melt perfectly. One mistake is overcooking the gnocchi. Cook them just until they float. If you let them go too long, they will turn mushy. Another mistake is rushing the sauce. Let it simmer for a bit. This helps the flavors blend and thicken. Make sure you season well with salt, pepper, and nutmeg. A little seasoning goes a long way. If you don’t have heavy cream, use half-and-half. It won't be as rich, but it works. For a lighter option, try Greek yogurt. Just add it at the end for creaminess. You can swap out the Parmesan cheese too. Use any hard cheese you like, such as Pecorino. If you need a dairy-free version, almond or coconut cream can do the trick. Just check for taste, as they may change the flavor a bit. {{image_2}} You can add protein to make this dish heartier. Chicken or shrimp work great. Simply cook the protein in the skillet before adding garlic. This adds flavor and richness. For a plant-based option, try tofu or chickpeas. Cook them until golden for a nice texture. This dish is easy to make vegetarian or vegan. For a vegetarian version, use vegetable broth instead of cream. You can also use a plant-based cheese. For a vegan take, swap the heavy cream for coconut milk. This gives a nice creaminess too. Boost the flavor with a few simple add-ins. Add sun-dried tomatoes for a sweet twist. Fresh herbs like basil can brighten the dish. For a spicy kick, sprinkle in some red pepper flakes. You can even add lemon zest for a fresh taste. These small changes can create exciting new flavors. To keep your creamy spinach parmesan gnocchi fresh, place it in an airtight container. Make sure it cools to room temperature first. Store it in the fridge for up to three days. Avoid letting it sit out too long, as this can spoil the dish. If you want to keep it longer, freezing is a great option. When you're ready to enjoy the leftovers, reheat gently. You can use a skillet over low heat. Add a splash of cream or water to help loosen the sauce. Stir often to keep the gnocchi from sticking. Heating in the microwave is quick, but it might dry out the dish. Heat in 30-second bursts, stirring in between, until warm. To freeze your gnocchi dish, let it cool completely. Portion it into freezer-safe bags or containers. Squeeze out as much air as possible before sealing. This helps prevent freezer burn. You can freeze it for up to two months. When ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use different cheeses. Mozzarella gives a nice stretch. Feta adds a tangy flavor. Cheddar gives a sharp taste. You can mix cheeses for more flavor. Just remember to adjust salt as needed. Each cheese will change the sauce's taste. To make this dish gluten-free, choose gluten-free gnocchi. Many brands offer it now. You can make your own gnocchi using gluten-free flour. Check labels for hidden gluten in any sauces or ingredients. This way, you enjoy the dish without worry. Yes, you can prepare this dish ahead. Cook the gnocchi and sauce separately. Store them in the fridge. When ready to eat, combine and heat. This keeps the gnocchi from getting mushy. Just add a splash of cream if it thickens too much. You learned how to make creamy spinach parmesan gnocchi from scratch. We covered key ingredients, step-by-step cooking, and tips for the perfect dish. I shared ways to add protein and make this meal vegetarian or vegan. Storing and reheating your leftovers keeps this dish fresh and delicious. Now, you can impress others with your cooking skills. Enjoy every bite and make this dish your own!

Creamy Spinach Parmesan Gnocchi

Indulge in the creamy goodness of Spinach Parmesan Gnocchi with this delightful recipe! Perfect for a cozy dinner, this dish combines tender potato gnocchi, fresh spinach, and a rich Parmesan cream sauce that will leave you craving more. Ready in just 20 minutes, it’s a flavorful meal that’s sure to impress. Click to explore this easy recipe and start cooking up a storm tonight!
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Ingredients
  

500g potato gnocchi

2 cups fresh spinach, chopped

1 cup heavy cream

1 cup grated Parmesan cheese

2 tablespoons olive oil

3 cloves garlic, minced

Salt and pepper to taste

1/2 teaspoon nutmeg

Fresh parsley, chopped for garnish

Instructions
 

In a large pot, bring salted water to a boil. Cook the potato gnocchi according to package instructions until they float to the top. Drain and set aside.

    In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

      Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.

        Pour in the heavy cream, stirring continuously. Let it simmer for about 5 minutes until slightly thickened.

          Stir in the grated Parmesan cheese, nutmeg, and season with salt and pepper. Mix well until the cheese melts and the sauce is creamy.

            Add the cooked gnocchi to the skillet, gently tossing to coat them in the creamy sauce. Cook for an additional 2 minutes to heat through.

              Remove from heat and serve immediately, garnished with chopped fresh parsley.

                Prep Time: 10 mins | Total Time: 20 mins | Servings: 4