Less-Than-15-Minute Spinach and Gnocchi with Garlic Chips

Less-Than-15-Minute Spinach and Gnocchi with Garlic Chips
  • Prep Time
  • 4Servings


  • Salt and pepper
  • 2 10 ounce packages gnocchi
  • 4 large cloves garlic, peeled and thinly sliced
  • 1/4 cup extra-virgin olive oil (EVOO)
  • 1 pound baby spinach, stems discarded
  • Ground nutmeg
  • 1/3 cup pecorino-romano cheese (a generous handful), plus more to pass around the table


Bring a large pot of water to a boil, salt it, add the gnocchi and cook until they float to the top, 3 minutes. Drain, reserving a ladleful of the pasta cooking water.

In a large skillet, cook the garlic in the EVOO over medium heat until crisp, about 5 minutes. Transfer to paper towels to drain.

Add the spinach to the oil in the skillet and cook until wilted, about 1 minute. Season with salt, pepper and nutmeg. Stir in the reserved pasta water. Stir in the gnocchi and cheese. Serve in shallow bowls; top with the garlic chips. Pass more cheese around the table.