One-Pan Creamy Gnocchi with Greens
When you're tired, this is dinner that feels like more effort than it is.
This is the kind of dinner to make when you want something cozy but do not want to think very hard. It works well on a weeknight when you are tired, already hungry, and need one pan to do most of the work. Store-bought gnocchi cooks right in the skillet, so there is no separate pot of pasta water to manage. The sauce is creamy and comforting, but the greens keep it from feeling too heavy. Expect a low-stress, forgiving dinner that lands somewhere between pasta and a skillet meal. It is not fancy, but it is warm, filling, and reliably good when you need food fast.
Ingredients
- 1 tbsp olive oil
- 2 tbsp butter
- 3 unit garlic cloves — minced
- 16 oz potato gnocchi — shelf-stable or refrigerated
- 1 cup low-sodium vegetable broth
- 1 cup heavy cream
- 5 oz baby spinach
- 4 oz kale — stems removed and chopped
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 tsp crushed red pepper — optional
- 0.5 cup grated Parmesan
- 1 tbsp lemon juice
Method
- 1 Heat the olive oil and butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds, just until fragrant.
- 2 Add the gnocchi, broth, cream, salt, pepper, and red pepper flakes if using. Stir well, bring to a gentle simmer, and cook for 5 to 7 minutes, stirring now and then, until the gnocchi is tender and the sauce has thickened.
- 3 Add the kale first and cook for 2 minutes, then add the spinach and stir until both greens wilt.
- 4 Turn off the heat. Stir in the Parmesan and lemon juice, then taste and add more salt or pepper if needed. Serve hot.
Variations
- Vegetarian swap — Keep it meatless as written, or add white beans for more protein and a heartier bowl.
- Faster swap — Use only spinach instead of spinach plus kale so the greens wilt in under a minute.
- Substitutions — Swap Parmesan for Pecorino Romano, use half-and-half instead of cream for a lighter sauce, or replace spinach with chopped chard.
Notes
If the sauce gets too thick, loosen it with a splash of broth or water. For best texture, serve right away while the gnocchi is soft and the sauce is glossy.
Equipment that helps
- Large skillet with a lid — It gives the gnocchi enough room to cook evenly while keeping the sauce contained.
- Wooden spoon — It helps you stir gently without breaking up the gnocchi too much.
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