Gnocchi in creamy spinach sauce

Gnocchi in creamy spinach sauce with cream, gorgonzola and olive oil: a quick comfort dish with a tangy note and tender spinach for weeknight dinners.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 550 kcal per serving
• Protein: 18 g
• Fat: 20 g
• Carbs: 70 g

Ingredients

• 400 g potato gnocchi
• 150 g spinach
• 100 ml cream
• 50 g gorgonzola
• 1 tbsp olive oil

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Wash and pick over the spinach thoroughly. Get the gnocchi ready and cut the gorgonzola into small pieces.
2. Heat the olive oil gently in a large frying pan and let the spinach wilt in it briefly.
3. Add the cream to the spinach and stir everything over a gentle heat. Stir in the gorgonzola until the sauce is creamy.
4. Add the gnocchi to the sauce and fold them in carefully. Leave them for a moment so they soak up the sauce.
5. Season with pepper and, if needed, a little salt. Because of the gorgonzola, only season at the end.
6. Serve the gnocchi hot.

Good to know

Sometimes food just needs to be creamy, soft and uncomplicated. This dish is on the table quickly and tastes like honest everyday cooking. Its tangy character makes it especially well-rounded.

Swaps

Gorgonzola → soft goat's cheese (often milder and with a little more protein); cream → homemade blended cashew cream (dairy-free); potato gnocchi → wholemeal pasta (usually more fibre); spinach → chard (also provides folate and potassium).

Allergens

Contains milk (cream, gorgonzola) and, depending on the gnocchi, wheat or egg. It usually suits children if the cheese isn't too strong, and during pregnancy only use gorgonzola made from pasteurised milk and heat it through completely. Contains: gluten.