Ingredients
• 1 (16 oz) pkg potato gnocchi (shelf-stable or refrigerated; for keto: use cauliflower gnocchi)
• 2 tbsp olive oil or butter
• 3 cloves garlic, minced
• 1 small shallot or ¼ cup onion, finely diced
• 4 cups fresh baby spinach (or 1 (10 oz) frozen, thawed & squeezed dry)
• 1 cup low-sodium vegetable or chicken broth
• ½ cup heavy cream (or full-fat coconut milk for dairy-free)
• ¾ cup freshly grated Parmesan cheese
• ¼ tsp nutmeg (freshly grated, for depth)
• Salt & black pepper to taste
• Optional: red pepper flakes, lemon zest, or sun-dried tomatoes
Instructions
- Heat oil or butter in a large skillet over medium-high. Add gnocchi; cook 4–5 mins, stirring occasionally, until golden and slightly crisp. Remove and set aside.
- In same skillet, sauté shallot/onion 2–3 mins until soft. Add garlic; cook 30 sec.
- Stir in spinach in batches, wilting down (~2 mins).
- Pour in broth and cream; bring to a gentle simmer.
- Reduce heat to low. Stir in Parmesan and nutmeg until melted and smooth. Season with salt and pepper.
- Return gnocchi to skillet; toss to coat. Simmer 2–3 mins until sauce clings and gnocchi are heated through.
- Finish with a pinch of red pepper flakes or lemon zest. Serve immediately.
PREP TIME & NUTRITION :
Prep Time: 5 mins, Cook Time: 15 mins, Total Time: 20 mins, Servings: 4
Calories: 420, Net Carbs: 38g, Fats: 22g, Protein: 14g
✅ Keto version: Use cauliflower gnocchi + full-fat dairy — net carbs drop to ~8g/serving.