Garlic Butter Gnocchi with Spinach

Shelf-stable gnocchi pan-fried straight from the packet. Ten minutes, one pan, and most small children read it as pasta.

Garlic Butter Gnocchi with Spinach Recipe

Author: TBT Mom Servings: 4 servings Kid Friendly: Yes
Prep Time: 2 minutes Cook Time: 10 minutes
Total Time: 12 minutes
Garlic Butter Gnocchi with Spinach
★★★★★

Shelf-stable gnocchi does not need boiling, which is the whole trick here. Fried straight from the packet it crisps on the outside and stays soft inside, and it takes about the same time as waiting for a pan of water.

Equipment

  • Wide frying pan or skillet
  • Spatula
  • Fine grater (Microplane)

Ingredients

Instructions

  1. Melt the butter in a wide frying pan over medium-high heat until it foams.
  2. Tip in the gnocchi straight from the packet. Spread it into one layer and leave it alone for three minutes so it colours.
  3. Toss, then leave for another two to three minutes until crisp in patches.
  4. Grate in the garlic and cook for one minute, stirring so it does not catch.
  5. Add the spinach and a splash of water. Toss until it wilts, about a minute.
  6. Season, and grate parmesan over at the table.

Notes

  • If green pieces are a problem in your house, chop the spinach finely before it goes in. It disappears into the butter. A squeeze of lemon at the end lifts it for the adults.

Nutrition

Calories: 380kcal Carbohydrates: 54g Protein: 8g Fat: 14g Saturated Fat: 8g Cholesterol: 30mg Sodium: 420mg Potassium: 260mg Fiber: 4g Sugar: 1g

*Nutrition Disclaimer

Course: Dinner Cuisine: Italian