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Gnocchi with Spinach

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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by: Pilar Hernandez
Updated Jul 21, 2017
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  • 2 tablespoons butter
  • 1 box (8 oz.) frozen chopped spinach, thawed
  • 1 bag (16 oz.) potato gnocchi
  • 2 cloves garlic, chopped fine
  • 1/3 cup whipping cream or Mexican table cream Mexican
  • Salt and pepper
  • pepperoncini flakes


  • 1
    Heat one tablespoon of butter in a large skillet over medium-low heat, once melted and the butter is hot, add the gnocchi and cook for 3 minutes in 1 layer. Flip and cook 3 more minutes on the other side. They should be lightly browned. Add salt and pepper.
  • 2
    Move the gnocchi to a dish.
  • 3
    In the same saucepan, melt the remaining tablespoon of butter and add the minced garlic cook for 1 minute.
  • 4
    Add the thawed and dried spinach (dry with a paper towel). Stir the cream and cook for 2-3 minutes until hot.
  • 5
    Return the gnocchi to the pan. Stir and taste. Adjust the seasoning.
  • 6
    Serve hot sprinkled with peperoncini flakes.

Expert Tips

  • tip 1
    You can use other vegetables like asparagus, peas and mushrooms instead of spinach.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Afternoons with my daughters are always pretty busy: pick them up at school, do homework, take them to their activities, return to the house. Many days I only have 30 minutes to make dinner at home so I have always have these quickly prepared alternative at hand. I recommend you plan ahead so you have everything thawed and ready to cook. You will not regret this gnocchi is delicious.
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