Gnocchi With Creamy Spinach Sauce


  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion (10 ounces), diced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fine salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • One (12- or 16-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 cup heavy cream
  • 1 pound shelf-stable potato gnocchi


  1. In a large saute pan or pot over medium-high heat, heat the oil until it shimmers. Add the onion, garlic powder, salt, black pepper, nutmeg and cayenne pepper and cook, stirring regularly, until the onions start to soften and turn translucent, about 5 minutes.
  2. Add the spinach and heavy cream and bring to a simmer. Add the gnocchi, cover and cook, stirring occasionally, until the gnocchi are soft and tender but not mushy, about 5 minutes. Divide among bowls and serve hot.

Source: Washington Post Gnocchi With Creamy Spinach Sauce