This version is simple and quick enough for a week-night dinner. It would also work well as a side dish with chicken or steak. Shelf-stable gnocchi are readily available in grocery stores in the pasta aisle, vacuum-packed, typically in one pound packages. They are gluten-free by definition, but some versions have added flours or starches that might be problematic for some, so if you’re g-f, check the labels.
We used the cayenne pepper and liked how it complimented the other flavors but if you don’t care for it, leave it out and you’ll still have a nicely balanced flavor profile that will make your mouth happy. We used evaporated milk and it worked well; next time, we’ll try cream, just for fun. Because potatoes, spinach, and cream are always fun, right?
Buon appetito!
Gnocchi With Creamy Spinach Sauce
(adapted from the Washington Post)
2 tablespoons extra-virgin olive oil1 large yellow onion (10 ounces), diced
1 teaspoon garlic powder
1/2 teaspoon fine salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper (optional)
One 16-ounce package frozen chopped spinach, defrosted and drained
One 12-ounce can evaporated milk or 1-1/2 cups heavy cream
1 pound shelf-stable potato gnocchi
Heat the oil in a large saute pan on medium, until the oil shimmers. Add the chopped onion and spices and cook, stirring regularly, until the onions start to soften and turn translucent, about 5 minutes.
Add the spinach and evaporated milk or cream and bring to a simmer. Add the gnocchi. Cover and cook, stirring occasionally, until the gnocchi are soft and tender but not mushy, about 5 minutes. Adjust seasonings. Serve hot.
Serves 4 generously as a main dish; 6 as a side. Refrigerate leftovers for up to 3 days.
Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries, continuing in July 2022 with Peppermint Barked. She's the winner of Agatha Awards in three categories. Death al Dente, the first Food Lovers' Village Mystery, won Best First Novel in 2013, following her 2011 win in Best Nonfiction. Her first historical short story, "All God's Sparrows," won the 2018 Agatha Award for Best Short Story. As Alicia Beckman, she writes standalone suspense, beginning with Bitterroot Lake (2021) and continuing with Blind Faith (October 2022, Crooked Lane Books).
A past president of Sisters in Crime and a current board member of Mystery Writers of America, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.
Swing by her website and subscribe to her seasonal newsletter, for a chat about the writing life, what she's working on, and what she's reading -- and a free short story. And join her on Facebook where she shares book news and giveaways from her writer friends, and talks about food, mysteries, and the things that inspire her.
I adore gnocchi! Thanks for the yummy recipe, Leslie.
ReplyDeleteMy pleasure! What I didn't know when I wrote the post was that the leftovers reheat nicely.
DeleteNever tried gnocchi, but this sounds yummy. Think I'm going to have to give it a try.
ReplyDelete2clowns at arkansas dot net
Oh, do, Kay -- I'm sure you'll like them! The little ridges in them grab the sauce, so they're great for dense sauces like this.
DeleteThis Italian and Irish girl thinks gnocchi is a perfect dish. Nice recipe! I also subscribed to your newsletter. Happy New Year!
ReplyDeleteThank you on both counts, April!
DeleteThis sounds very tasty.
ReplyDelete"Heat the oil in a large saute pan on medium, until the oil shimmers. Add the spices and cook, stirring regularly, until the onions start to soften and turn translucent, about 5 minutes."
Is it just me or does it seem like adding the onions was not listed here?
Ha! You're right. Add them with the spices. Change made above
ReplyDeleteI'm so glad to know that packaged gnocchi is good. I made gnocchi from scratch once, and it was delicious, but so much work! We'll definitely try this recipe. Thanks, Leslie!
ReplyDeleteWe made gnocchi from scratch in our cooking class in Florence in Sept and plan to make it again, but honestly, the packaged dumplings are just fine!
DeleteThanks for the recipe, Leslie. Like Molly, I'm happy to hear that packaged gnocchi is good. Can anyone recommend a good brand?
ReplyDeleteI've tried several and didn't see any real difference. Prices seem to range from about 2.99 to 4.50. Napolean (sp?) is widely available, and the brand World Market carries was good, too. Some have mushrooms or spices added, which would work fine with this recipe.
DeleteThanks for the suggestions. I'll look for those brands.
Delete