• Prep Time: 10
  • Total Time: 20
  • Yield: 3-4 servings

Ingredients

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

Recipe Prep Tips

  • Prep all of your ingredients first as this recipe moves along quickly. While waiting for the water to boil, get all the ingredients out on the counter, and measure the butter, wine, and mince the garlic too
  • Cook the gnocchi according to the package directions. Be sure to salt the boiling water and remove the gnocchi with a slotted spoon when it pops to the surface. I usually remove it to a towel to drain
  • Once all the gnocchi is cooked, heat a 10" skillet over mid-high heat to melt the butter. Let the butter brown slightly and then add the gnocchi in a single layer. Allow the gnocchi to sear for about 2-3 minutes until one side is golden brown. Don't move it around in the skillet. Just let it sit there and it will get a nice crispy golden crust
  • Once you have a nice golden crust on the one side, reduce the heat to medium, stir the gnocchi, and add 1/2 tablespoon of freshly minced garlic
  • Don't burn the garlic! Allow it to cook for just about 30 seconds and then add 1/2 cup white wine. You can substitute pasta water if you prefer not to use wine. The wine will reduce right away and form a beautiful sauce as it mixes with the butter
  • Then add the spinach and allow it to wilt
  • Season to taste and top with freshly grated Parmesan cheese. That's it! Easy peasy!!
  • For a visual recipe tutorial refer to my how-to photo tutorial below the recipe.

Directions

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

How-To Recipe Photo Tutorial

Boil gnocchi according to package directions.

Remove from water with a slotted spoon when gnocchi floats to the surface. Usually this only takes about 2-3 minutes. I remove to paper toweling to allow to drain. Save the pasta water if using in place of the wine for the sauce.

Heat a 10" skillet over mid-high heat and melt 4 tablespoons of butter. Allow the butter to brown slightly and then add the gnocchi. Spread the gnocchi out to a single layer.

 

Allow the gnocchi to sear for about 3 minutes or until the one side is crispy and golden brown. Once seared nicely, reduce the heat to medium and stir the gnocchi. Add 1/2 tablespoon minced garlic and cook, stirring, for about 30 seconds.

 

Pour 1/2 cup white wine (or pasta water) into the skillet and allow to cook for about 30 seconds.

It will reduce and mix nicely with the butter creating a delicious sauce for the gnocchi.

Add 3 ounces fresh baby spinach and a pinch of salt and pepper. Stir to wilt the spinach.

Top with freshly grated Parmesan cheese and serve. Enjoy!

Featured on: Life Tastes Good