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Creamy Lemon & Spinach Gnocchi
Gnocchi coated in a lemony cream sauce, made by sautéing garlic, wilting spinach, simmering with cream and stock, then tossing with parmesan.
- 500 g potato gnocchi
- 200 g spinach
- 2 cloves garlic cloves
- 150 ml double cream
- 1 whole lemon
- 50 ml vegetable stock
- 50 g parmesan cheese
- 20 g pine nuts
- 1 tbsp olive oil
- 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 a medium heat. Mince the garlic and add it to the pan, cooking for 1 minute until fragrant.
- Step 3
Add the spinach to the pan in batches, allowing it to wilt. Season with salt and pepper.
- Step 4
Pour in the double cream and vegetable stock. Bring to a gentle simmer.
- Step 5
Zest the lemon and then juice half of it. Add the lemon zest and juice to the pan. Stir in the grated parmesan cheese.
- Step 6
Add the cooked gnocchi to the sauce. Toss gently to coat. If the sauce is too thick, add a little of the reserved gnocchi water to loosen it.
- Step 7
Meanwhile, toast the pine nuts in a dry small frying pan over a medium heat for 2-3 minutes until golden. Watch them carefully as they can burn quickly.
- Step 8
Serve the gnocchi immediately, topped with the toasted pine nuts and a final grind of black pepper.
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