Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 packs gnocchi from the refrigerated shelf (500 g each)
- 300 g spinach leaves, fresh or frozen
- Salt water
- 0.5 ½ cup cream or Cremefine
- 50 g pine nuts
- 1 pinch (s) salt and pepper
- 1 pinch (s) nutmeg
- 1 pinch (s) sugar
- 1 clove garlic
- 20 g butter
Print Recipe
Pin Recipe Instructions
- Boil the gnocchi with salted water. Blanch the spinach in salted water. Briefly toast the pine nuts in a dry pan until golden brown and remove from the pan.
- Drain the gnocchi and fry in melted butter. Deglaze with whipped cream or creme fine. Roughly chop the spinach and add. Squeeze the garlic clove and add. Season to taste with salt, pepper, nutmeg and sugar.
- Arrange on a plate and sprinkle with pine nuts.
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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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