Gnocchi with Spinach Cream Sauce

This is something I make when I'm running on fumes. For those times I'm feeling depleted, wanting something rich and soothing, yet have very little to give in terms of energy or effort. Using a few simple ingredients I always have around, I can go from a lackluster state of existence to entirely content in minutes--bundled in a blanket on the couch with a warm bowl of spinach gnocchi cradled in my hand. This could be done with fresh spinach and homemade gnocchi of course, which I do not discourage at all if you're up for it. There's something about how quickly this comes together using frozen spinach and store bought gnocchi though that makes it feel a bit like magic, and I don't feel that the quality suffers.

INGREDIENTS

16oz potato gnocchi

150g frozen spinach

250ml heavy cream

30g butter

1 clove garlic, minced

1/4 cup grated parmesan

salt and pepper to taste

METHOD

Melt the butter over medium low heat in a pot or saucepan. Add the minced garlic and allow to gently warm through, releasing the fragrant aroma but without browning. Add the cream. Too much heat can scald the delicate milk proteins and cause it to boil over onto your stovetop. Keep it low and steady, stirring occasionally while you prepare the spinach and gnocchi.

In another pot, bring salted water to a boil. Add the frozen spinach and cook for a minute or two until relaxed and vibrant. Remove and refresh under cold water. Squeeze the spinach like a stress ball in your hands, ringing out as much moisture as you can. Then do the same using a kitchen or paper towel until very dry. Give it a rough chop, then add to the cream sauce. Toss the gnocchi into the same pot of boiling water you used for the spinach. Don't worry if there are a few remaining pieces of spinach or if the water has a green tinge to it. It won't affect the gnocchi and spares you having to clean more dishes than necessary.

Gnocchi only takes 2-3 minutes to cook through. You will know they are done when they begin to float to the surface. I like to use a spider strainer to pull them in batches as they rise, while allowing those submerged to remain for further cooking. You could also use a slotted spoon, or simply wait until they are all done, then empty the pot into a colander. Whatever you choose, add the still hot gnocchi to the spinach cream sauce and stir to coat. Season to taste with salt and pepper, and serve.

Williams Sonoma Signature Stainless Steel Spider Strainer, Small

DeLallo Potato Gnocchi, 16oz