30 Minute One Pot Spinach Gnocchi

You'll love this creamy spinach gnocchi dish with crispy prosciutto and fresh basil. Perfect for a quick weeknight dinner, this recipe is sure to become a favourite.

5 from 2 votes

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: Servings

Author: Deborah Rainford

Ingredients

3 slices prosciutto
40 g (3 tablespoon) salted butter
2 tablespoons olive oil
500 g (1 lb) gnocchi
2 cloves garlic, minced
¼ teaspoon Italian herbs
¼ teaspoon pasta seasoning mix
300 ml (1 ¼ cups) single cream
100 ml (¼ cup) water, see notes
1 lemon, zest and juice
150 g (4 ¾ cups) baby spinach, washed
25 g (¼ cups) parmesan, grated
½ bunch fresh basil, chopped

Instructions

Crisp the Prosciutto:

Heat a dry frying pan over medium heat. Fry the prosciutto until crispy, about 4 minutes. Remove and set aside on a plate.

Cook the Gnocchi:

In the same pan, melt the butter and add olive oil. Once the butter bubbles, add the gnocchi. Cook for about 5 minutes, tossing to ensure all sides are golden. Use a slotted spoon to remove the gnocchi, leaving the butter in the pan.

Prepare the Sauce:

Add the minced garlic to the pan and sauté for 3-4 minutes until softened and fragrant. Add the cream and bring to a simmer. Adjust seasoning with salt and pepper. If the sauce is too thick, add water a tablespoon at a time until the desired consistency is reached.

Combine Ingredients:

Grate the lemon zest and add both the zest and juice to the sauce along with Italian herbs. Whisk well, then add the spinach and gnocchi back to the pan. Cook for about 2 minutes until the spinach is wilted and the gnocchi is fully cooked.

Serve:

Divide the gnocchi into bowls. Top with grated parmesan, chopped basil, and crumble the crispy prosciutto over the top.

Notes

If the sauce is too thick, add water a tablespoon at a time until the desired consistency is reached.
Any dried shelf-stable gnocchi will work in this recipe. Sweet potato or pumpkin gnocchi are great alternatives.
This dish is not suitable for freezing as the sauce may split, and the gnocchi can become rubbery when reheated.
For leftovers, gently reheat on the stove for about 5 minutes, adding extra water if the sauce has thickened too much.

Nutrition

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