This gnocchi alfredo combines one of my favorite pasta, with one of my favorite pasta sauces. It’s creamy, rich, and delicious. The spinach is a nice touch to a traditional alfredo dish. It gives it a fresh element and provides the meal with beneficial nutrients.
Not only is it delicious but this recipe is easy and won’t leave you with a huge mess to clean up! It can be made in under 30 minutes, using just one pot. Give it a try and let me know what you think!
- 16 oz of potato gnocchi
- 2 Tbs unsalted butter
- 1–2 cloves minced garlic
- 2 Tbs flour
- 1 1/4 cups of whole milk milk
- 3 heaping cups fresh spinach, roughly chopped
- salt and pepper to taste
- 1 cup shredded parmesan cheese
How To Prepare
- Follow the package directions and cook the gnocchi. When it’s finished drain and set it aside. You can use the same pot to cook the sauce.
- Melt your butter over medium heat, add garlic, and sauté it for 1 minute until the garlic smells fragrant.
- Add the flour and whisk it. Cook it for 30 seconds to get rid of the raw flour taste.
- Gradually add milk, whisk it constantly to get rid of the lumps. Cook for about 3-4 minutes, you will see the sauce begin to thicken.
- Chopped the spinach and add it to the sauce. Let it cook for 3-4 minutes while stirring occasionally. Add a little salt and pepper to taste.
- Turn the heat off and still in the parmesan cheese.
- Finally, add the cooked gnocchi to the sauce and enjoy!