Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 150 g baby spinach or frozen leaf spinach
- 100 ml vegetable stock
- 200 ml cream
- 150 g Goronzola
- 1 squirt lemon juice
- salt and pepper
- 500 g nocchi, homemade or from the coolin shelf
Print Recipe
Pin Recipe Instructions
- Cook the gnocchi in salted water according to the instructions on the packet. In the meantime, steam the spinach in a little water until it collapses, prepare frozen spinach according to the instructions on the packet.
- Deglaze the spinach with the vegetable stock and add the cream. Bring everything to the boil, then add the Gorgonzola and wait for it to bond with the sauce.
- Place on low heat, add salt and pepper - try again and again - and season with lemon juice. Add the gnocchi to the sauce immediately after pouring it off so they don`t stick to each other.
- Mix everything and serve.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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