This is like combining gnocchi with creamed spinach & then adding extra Parmesan! It is so good, I ate it left over for 2 straight days- and I don't usually like left overs!
1 lb Gnocchi
1 1/2 tbsp Butter
1 1/2 tbsp Olive Oil
2-3 Garlic Cloves, minced
10 oz Fresh Spinach
1/2 c Heavy Cream
1 c Parmesan Cheese, shredded
Salt & Pepper
Melt butter with olive oil over medium heat in a chefs pan. (I used a 10" pan.) Add the garlic & cook 1 minute.
Add all the spinach to the pan (it will be over flowing).
Toss the spinach in the garlicky butter & olive oil until it is wilted.
Add in the cream & stir to combine. I added more like 3/4 cup of cream, I wasn't sure how much I would need. I think that 1/2 cup would have been plenty.
Grate the Parmesan Cheese. I put about 3/4 cup in the sauce & then used more for topping.
Cook the creamy spinach for 10-15 min, letting the sauce thicken. Mean while, cook the gnocchi according to the package's directions. Just before the gnocchi is done cooking, add the Parmesan into the creamy spinach & reduce the heat to low (or you can turn it off). Stir to combine.
When the gnocchi is done, drain it with a spider & add to the creamy spinach. (You're should look less saucy than mine, if you only use a 1/2 cup of cream.)
Serve immediately, topped with more Parmesan of course!
This paired perfectly with my Grilled Chicken Breasts with Balsamic Glaze!
This recipe make 4 side servings.