Community recipe
Crispy Gnocchi with Creamy Lemon-Parmesan Spinach
Golden, pan-crisped potato gnocchi tossed with sweet peas and tender spinach in a bright lemon-Parmesan cream sauce. A comforting one-skillet dinner with a fresh, zippy finish.
- Serves
- 4
- Prep
- 12 min
- Cook
- 18 min
- Difficulty
- easy
Get ready
Ingredients
- 1 lemon, zested, 1 tbsp juice squeezed, remainder cut into wedges
- 120 g baby spinaches, washed and dried
- 2 tbsp olive oils
- 500 g shelf-stable potato gnocchi
- 2 garlics, peeled and minced
- 40 g parmesan cheeses, finely grated
- 150 ml heavy creams
- 80 ml waters
- 150 g frozen peas, used straight from frozen
- 0.5 tsp fine salt
- 0.25 tsp freshly ground black pepper
Make it
Instructions
- 01
Prepare the produce and skillet
Wash and dry 1 lemon; finely zest it, squeeze 1 tbsp juice into a small bowl, and cut the remainder into wedges for serving. Wash and thoroughly dry 120 g baby spinach. Set a large nonstick skillet, a spatula, and a plate by the stove; no preheating is needed yet. | Why: Dry leaves keep the sauce from becoming watery, and having everything ready makes the quick skillet cooking easier.
- 02
Crisp the gnocchi
Heat the skillet over medium-high heat for 2 minutes. Add 2 tbsp olive oil, then spread 500 g shelf-stable potato gnocchi in one layer. Cook for 8–10 minutes, turning every 2–3 minutes, until deeply golden in spots and tender in the center. Transfer to the plate and turn the heat to low. | Why: Browning the dumplings before saucing gives them crisp edges that contrast with the creamy coating.
- 03
Make the lemon-Parmesan cream and wilt the spinach
Peel and mince 2 cloves garlic, and finely grate 40 g Parmesan cheese. Add the minced garlic to the skillet and stir over low heat for 30 seconds, just until fragrant, without browning. Pour in 150 ml heavy cream and 80 ml water; stir in 150 g frozen peas, 0.5 tsp fine salt, and 0.25 tsp freshly ground black pepper. Increase heat to medium and simmer gently for 3 minutes, until the peas are hot and the liquid has thickened slightly. Turn the heat to low. Stir in the grated Parmesan and the prepared zest and juice until smooth, then add the prepared spinach in handfuls and stir for 1–2 minutes, until just wilted. Do not let the sauce boil after adding the cheese. | Why: A gentle simmer warms the peas, while low heat melts the cheese smoothly and keeps the greens bright.
- 04
Toss and serve
Return the crisped dumplings to the skillet and toss gently over low heat for 1 minute, until evenly coated and hot throughout. Remove from the heat and let stand for 1 minute so the sauce clings. Divide among 4 shallow bowls and serve immediately with the reserved wedges for squeezing over each portion. | Why: A brief final warm-up coats the crisp edges without cooking away their texture.
