Creamy Alfredo Garlic Spinach Gnocchi

Name: Creamy Alfredo Garlic Spinach Gnocchi
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 16oz Potato Gnocchi; 3 tbsp Butter, unsalted; 2 tbsp Olive Oil; 3 cloves of Garlic, sliced; 1 small Onion, chopped; 1 cup Heavy Cream; 3 tbsp Cream Cheese; 1 tsp Paprika; 1 tsp Parsley, dried; 1/2 tsp Cayenne Pepper Powder; 1/2 tsp Oregano, dried; Some Salt, to taste; Some Pepper (Black), to taste; 1 cup Parmesan Cheese, grated; 2 cups Spinach, fresh leaves; Some Red Chili Flakes, for garnish, optional

Silky, indulgent, and comforting, this Creamy Alfredo Garlic Spinach Gnocchi pairs pillowy potato gnocchi with a rich garlic-cream sauce studded with tender spinach and a hit of Parmesan. Quick to make yet elegant enough for guests, the sauce is flavored with aromatic herbs and a touch of heat for depth. Serve immediately for a luxurious weeknight dinner that feels like restaurant-quality comfort food.

Silky, indulgent, and comforting, this Creamy Alfredo Garlic Spinach Gnocchi pairs pillowy potato gnocchi with a rich garlic-cream... Show more

By Farid Kitchen · Original recipe

Health Grade

C+ · Balanced

Rating

4.0

Time

25 min

Price

1,88 €

Calories

803 kcal

vegetarian

low sugar

Method

Prep the veg

Wash the Spinach (fresh leaves) and pat it dry. Peel and thinly slice the Garlic (sliced), then chop the Onion (chopped) into a small, even dice so it softens quickly in the pan.

Boil the gnocchi

Bring a large pot of water to a boil. Add the Potato Gnocchi and cook for 2 minutes, just until the pieces float to the surface and feel tender. Drain them well and set them aside.

Build the sauce

Heat the Butter (unsalted) and Olive Oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until soft and translucent, then stir in the garlic for 30 seconds until fragrant. Pour in the Heavy Cream and add the Cream Cheese, stirring until smooth. Season with Paprika, Parsley, Cayenne Pepper Powder, Oregano, Salt, and Pepper, then let the sauce simmer for 3 minutes to thicken slightly. Stir in the Parmesan Cheese (grated) until the sauce looks glossy and creamy.

Finish and serve

Add the drained gnocchi to the skillet and toss gently until every piece is coated. Fold in the spinach and cook for 1 minute to 2 minutes, just until it wilts and everything is hot. Taste and add a little more salt or pepper if needed, then spoon into bowls and finish with Red Chili Flakes if you want a little heat.