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Creamy Lemon and Spinach Gnocchi with Toasted Pine Nuts
Gnocchi tossed in a lemony cream sauce with wilted spinach and toasted pine nuts, finished with Parmesan and black pepper.
- 400 g potato gnocchi
- 150 g fresh spinach
- 2 cloves garlic cloves
- 150 ml double cream
- 1 medium lemon
- 50 ml vegetable stock
- 20 g pine nuts
- 1 tbsp olive oil
- 30 g Parmesan cheese
- salt
- black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Cook the gnocchi according to packet instructions. Drain, reserving about 100ml of the cooking water.
- Step 2
While the gnocchi cooks, heat the olive oil in a large frying pan over medium heat. Add the pine nuts and toast for 2-3 minutes until golden. Remove from the pan and set aside.
- Step 3
Add the minced garlic to the same pan and sauté for 30 seconds until fragrant.
- Step 4
Add the fresh spinach to the pan in batches, allowing it to wilt down. Cook for 2-3 minutes.
- Step 5
Pour in the double cream and vegetable stock. Bring to a gentle simmer.
- Step 6
Zest the lemon into the sauce. Squeeze in the juice of half the lemon (or more to taste).
- Step 7
Stir in the grated Parmesan cheese. Season with salt and pepper.
- Step 8
Add the cooked gnocchi to the sauce. Toss gently to coat. If the sauce is too thick, add a little of the reserved gnocchi cooking water.
- Step 9
Serve immediately, topped with the toasted pine nuts and extra Parmesan if desired.
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