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5) Lemon-Ricotta Gnocchi with Wilted Spinach

Bright, tangy, and surprisingly light for something that still feels like real dinner. This is what I make when I'm craving something fresh but I have zero interest in babysitting a complicated sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 1 lb potato gnocchi store-bought
  • 1 cup ricotta cheese
  • 1 lemon zested and juiced
  • 2 cups baby spinach or 1 cup frozen, thawed and squeezed dry
  • 2 tbsp olive oil
  • 1 garlic clove minced
  • 1/4 cup grated Parmesan
  • Salt and pepper to taste

Method
 

  1. Boil gnocchi per package until they float, about 2–3 minutes; drain and reserve 1/4 cup pasta water.
  2. Heat olive oil in a skillet over medium, add garlic and cook 30 seconds.
  3. Add spinach and cook until wilted; if using frozen, just warm it through.
  4. Stir in ricotta, lemon zest, and juice, thinning with reserved water to loosen into a sauce.
  5. Toss gnocchi into the skillet, add Parmesan, season with salt and pepper, and serve right away.