Gluten-free creamy gnocchi pan with spinach and Parmigiano

Gluten-free creamy gnocchi pan with spinach and Parmigiano: a quick pan dish with cream, garlic and savoury parmesan for an uncomplicated dinner.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 480 kcal per serving
• Protein: 14 g
• Fat: 18 g
• Carbs: 62 g

Ingredients

• 400g gluten-free gnocchi (from the chiller cabinet)
• 200g fresh spinach
• 150ml cream
• 50ml vegetable stock
• 40g grated parmesan
• 2 cloves of garlic
• 1 tbsp olive oil
• 1 pinch of grated nutmeg
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · grater · wooden spoon

1. Heat the olive oil in a large frying pan and cook the garlic briefly until fragrant. It should soften but not take on any colour.
2. Add the gnocchi straight from the packet to the pan and toss briefly in the oil. That way they take on flavour and get a slightly silky surface.
3. Stir in the vegetable stock and cream, bring everything to the boil and let it simmer gently. The sauce can thicken a little while the gnocchi soften.
4. Add the spinach and let it wilt in the warm sauce. Then stir in the Parmigiano, nutmeg, salt and pepper.
5. Take the pan off the heat for a moment and taste the sauce again. If it seems too thick, a small splash of stock helps.
6. Serve straight away and finish with the rest of the Parmigiano and a little black pepper.

Good to know

A meal like this is on the table quickly and still feels like something special. Creamy, savoury and just right for days when things can be uncomplicated.

Swaps

Cream → crème fraîche from grass-fed milk or cooking cream without additives (depending on your choice, a little more protein or a slightly fuller flavour); Parmigiano → pecorino or aged Alpine cheese (strong flavour, also contains calcium); spinach → chard or finely sliced kale (more texture, naturally contain fibre); gnocchi → gluten-free pasta made from pulses (usually more protein and fibre).

Allergens

Contains milk; only gluten-free with gnocchi labelled as such. Parmigiano Reggiano is made with animal rennet – for a vegetarian version, use vegetarian hard cheese. Season mildly for children; during pregnancy use pasteurised cream and well-washed spinach.