Pan Fried Gnocchi with Spinach and Parmesan

Golden, Tender, and Simply Grounded

There is something quietly satisfying about the moment gnocchi meets a hot pan — the way soft dough transforms into something golden and crisp at the edges, still yielding at the center. It's a small act of alchemy that doesn't require much, only patience and a little heat. This dish moves through its steps slowly and honestly: browned butter, a splash of wine, a handful of greens that wilt gently into the pan. It's the kind of cooking that feels like coming home to yourself.

Ingredients

• 1 package 16oz package Alessi Gnocchi
• 4 tablespoons unsalted butter
• 1/2 tablespoons freshly minced garlic
• 1/2 cups white wine
• 3 ounces fresh baby spinach
• Alessi Sea Salt and Black Peppercorns, to taste
• 1/4 cups freshly grated Parmesan cheese, or more to taste

Instructions

1. Boil gnocchi according to package directions.
2. Remove from water with a slotted spoon when gnocchi floats to the surface.
3. Usually this only takes about 2-3 minutes.
4. I remove to paper toweling to allow to drain.
5. Save the pasta water if using in place of the wine for the sauce.
6. Heat a 10" skillet over mid-high heat and melt 4 tablespoons of butter.
7. Allow the butter to brown slightly and then add the gnocchi.
8. Spread the gnocchi out to a single layer.
9. Allow the gnocchi to sear for about 3 minutes or until the one side is crispy and golden brown.
10. Once seared nicely, reduce the heat to medium and stir the gnocchi.
11. Add 1/2 tablespoon minced garlic and cook, stirring, for about 30 seconds.
12. Pour 1/2 cup white wine (or pasta water) into the skillet and allow to cook for about 30 seconds.
13. It will reduce and mix nicely with the butter creating a delicious sauce for the gnocchi.
14. Add 3 ounces fresh baby spinach and a pinch of salt and pepper. Stir to wilt the spinach.
15. Top with freshly grated Parmesan cheese and serve. Enjoy!