15-Minute One-Pot Gnocchi with Spinach Magic

Oh my gosh, you’re going to love this one-pot gnocchi with spinach recipe! It’s my go-to when I need something quick, delicious, and with practically no cleanup. I swear, some nights I don’t have the energy to wash a sink full of pots – that’s when this lifesaver comes in. The pillowy gnocchi, fresh spinach, and savory Parmesan come together so perfectly in just one pot. It’s become my family’s favorite weeknight dinner, and I bet it’ll be yours too!

Why You’ll Love This One-Pot Gnocchi with Spinach

Listen, I’m not exaggerating when I say this dish checks ALL the boxes:

• 15 minutes flat – dinner’s ready before you can say “takeout”
• One pot wonder – because who has time for dishes?
• Pillowy perfection – those little gnocchi soak up all the delicious flavors
• Sneaky greens – spinach wilts down so perfectly, even picky eaters won’t notice
• Cheesy goodness – that Parmesan finish makes it taste like restaurant quality

Seriously, this recipe is my weeknight superhero – fast, easy, and always satisfying!

Ingredients for One-Pot Gnocchi with Spinach

Here’s everything you’ll need to make this ridiculously easy dish – I promise it’s all simple stuff you might already have:

• 500g potato gnocchi (fresh is best if you can find it – it’s so pillowy!)
• 2 cups fresh spinach (just roughly torn – no need for perfect chopping)
• 2 cloves garlic, minced (or more if you’re like me and love garlic)
• 1 small onion, diced (yellow or white both work great)
• 1 tbsp olive oil (the good stuff – it really makes a difference)
• 1 cup vegetable broth (low-sodium is my preference for better control)
• ½ cup grated Parmesan (freshly grated melts SO much better)
• Salt and pepper to taste (I always under-salt at first and adjust later)

See? Nothing fancy – just good, simple ingredients that come together magically in one pot!

How to Make One-Pot Gnocchi with Spinach

Okay friends, here’s the magical part where everything comes together in one pot – no fancy skills required! I’ve broken it down so even my teenager could follow along (and believe me, she does!).

Step 1: Sauté Aromatics

Grab your favorite deep skillet or pot and heat that olive oil over medium. Toss in your diced onion first – let it get just translucent (about 2 minutes). Now add the garlic and stir like crazy for 30 seconds until fragrant. Don’t walk away here – burnt garlic is the worst!

Step 2: Cook Gnocchi

Dump in your gnocchi and pour the vegetable broth over everything. Give it a good stir, cover with a lid, and let it simmer happily for 5 minutes. Peek halfway to stir – those little potato pillows love to stick if ignored! They’re done when they float to the top.

Step 3: Wilt Spinach

Now the fun part – take off the lid and toss in all that fresh spinach! It’ll look like way too much at first, but trust me, it wilts down to nothing. Stir gently until it’s just softened (about 1 minute). We want vibrant green, not army green!

Step 4: Finish with Cheese

Take the pot completely off the heat – this is crucial! Sprinkle that glorious Parmesan over everything and stir gently until it melts into a creamy sauce. Taste and add salt and pepper if needed. Now try not to eat it straight from the pot!

Tips for Perfect One-Pot Gnocchi with Spinach

After making this dish more times than I can count, here are my foolproof tips to take it from good to “wow!”:

• Fresh gnocchi is game-changing – that pillowy texture makes all the difference (find it in the refrigerated section)
• Don’t overcook the spinach – just 60 seconds of wilting keeps it bright and fresh
• A pinch of red pepper flakes adds the perfect subtle heat if you like a kick
• Resist stirring too much after adding cheese – gentle folds keep the sauce creamy
• Let it sit 2 minutes off heat before serving – the sauce thickens perfectly

Trust me, these little tricks make this already-easy dish absolutely restaurant-worthy!

Variations for One-Pot Gnocchi with Spinach

Oh, the possibilities! This recipe is like my favorite little black dress – so easy to dress up however you’re feeling:

• Swap spinach for kale (just massage it first to soften those tough leaves)
• Use chicken broth if you want a heartier flavor
• Toss in cherry tomatoes with the spinach for a pop of sweetness
• Add cooked sausage or bacon for meat lovers (I do this for my husband!)
• Try different cheeses – asiago or pecorino make fabulous substitutes

See? One recipe, endless ways to make it your own. That’s my kind of cooking!

Serving Suggestions

This one-pot gnocchi shines all on its own, but if you’re feeling fancy, try it with garlic bread to soak up that delicious sauce! For lighter meals, a simple arugula salad with lemon dressing balances the richness perfectly. Honestly though? I often just grab a fork and eat it straight from the pot – no judgment here!

Storage & Reheating

Now here’s the best part – this gnocchi tastes almost as good the next day! Just pop any leftovers in an airtight container (I’m obsessed with my glass ones) and they’ll keep in the fridge for about 2 days. When reheating, add a tiny splash of broth or water to loosen things up – microwave in 30-second bursts, stirring between. The gnocchi might soften a touch, but all that cheesy, spinachy goodness stays just as delicious. (Confession: I’ve been known to eat it cold straight from the fridge – don’t knock it till you try it!)

Nutritional Information

Here’s the scoop on what you’re getting in each delicious serving (but remember – these are estimates that can vary based on your exact ingredients):

• 320 calories – not bad for such a satisfying meal!
• 50g carbs – those pillowy gnocchi do their thing
• 10g protein – thank you, spinach and cheese!
• 8g fat – just enough for that rich, comforting taste
• 4g fiber – leafy greens for the win

Remember, using low-sodium broth or less cheese will change these numbers. But honestly? I don’t count when I’m eating something this good!

FAQ

Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out ALL the excess water first (I wrap it in a clean towel and press). Frozen works in a pinch, though fresh gives that lovely bright green color and texture.

How do I keep my gnocchi from getting mushy?
The trick is to stop cooking the second they float and stay covered in broth – usually right at 5 minutes. And resist stirring too much once they’re in! Fresh gnocchi holds up better than shelf-stable too.

Is there a gluten-free version?
Yes! Just swap regular gnocchi for gluten-free potato gnocchi (many stores carry it now). The rest of the ingredients are naturally GF. I’ve made it this way for my niece and she couldn’t tell the difference!

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