Imagine pillowy gnocchi golden crisped in garlicky butter, tossed with vibrant summer veggies and wilted spinach, all swimming in a light, Parmesan-kissed sauce. This one pan wonder delivers restaurant-worthy flavour with zero fuss: no boiling, no draining, just 15 minutes of active magic. Perfect for busy weeknights, it’s veggie packed, endlessly adaptable, and leaves you with one dish to wash. Ready to transform pantry staples into a creamy, comforting feast? Let’s get sizzling!

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

• 1 lb (500g) potato gnocchi
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 4 garlic cloves, minced
• ½ tsp red pepper flakes (optional)
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• ¼ cup vegetable broth
• 1 cup baby spinach
• ⅓ cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh basil or parsley, chopped (garnish)

Instructions

1. Sauté Aromatics:
   • Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
   • Add garlic and red pepper flakes (if using). Sauté 30 seconds until fragrant.
2. Cook Vegetables:
   • Add zucchini and bell pepper. Cook 5–6 minutes until slightly tender.
   • Stir in cherry tomatoes and cook 2 minutes more. Push veggies to one side.
3. Brown Gnocchi:
   • Add the remaining 2 tbsp butter to the empty space.
   • Add gnocchi in a single layer. Cook 3–4 minutes per side until golden.
4. Combine and Simmer:
   • Mix gnocchi with vegetables. Pour in vegetable broth, scraping the pan.
   • Reduce heat to medium-low. Cover and simmer 3–4 minutes.
5. Finish and Serve:
   • Uncover, add baby spinach, and toss until wilted (1 minute).
   • Remove from heat. Stir in Parmesan, salt, and pepper.
   • Garnish with fresh herbs and extra Parmesan.

Tips:

1. Gnocchi Texture is Crucial:
   Use shelf-stable (not frozen) gnocchi and pat it dry if moist. Moisture prevents crisping and causes sticking. Frying directly in butter without boiling creates a caramelised exterior while keeping the interiors pillowy.
2. Veggie Layering Order:
   Start with firmer veggies (zucchini, peppers) that need longer cooking. Add delicate items (tomatoes, spinach) at the end. Overcrowding steams instead of sears—cook veggies in batches if your pan is small.
3. Butter Temperature Control:
   Melt butter over medium-high heat, but reduce if it browns too fast. Burnt butter turns bitter. Adding it in two stages (aromatics first, gnocchi second) ensures even flavour distribution without scorching.
4. Single-Layer Gnocchi Sear:
   Don’t stir gnocchi for 3–4 minutes after adding to the butter! Spreading in one layer with space between pieces maximises crispy edges. Flip only when golden-brown underneath.
5. Broth for Sauce & Scraping:
   Pour broth/wine into the hot pan immediately after browning the gnocchi. It deglazes caramelised bits (fond), creating a flavorful base. Simmer covered just until gnocchi is tenderovercooking makes them mushy.
6. Spinach at the Very End:
   Add spinach after removing the pan from the heat. Residual heat wilts it perfectly in 60 seconds. Adding earlier turns it slimy and dulls its colour.
7. Reviving Leftovers:
   Reheat gently with 1–2 tbsp broth or milk. Gnocchi absorbs sauce as it sits, and adding liquid restores creaminess. Avoid microwaving aggressively to prevent toughness.

Frequently Asked Questions:

1. Can I use frozen gnocchi?
   Not recommended. Frozen gnocchi releases excess water, preventing searing and making the dish gummy. Shelf-stable or fresh gnocchi (pat-dried if moist) is essential for crispy edges.
2. Can I make this vegan?
   Absolutely! Swap butter for vegan butter or olive oil, omit Parmesan, and stir in 2 tbsp nutritional yeast at the end for a cheesy flavour. Add protein like white beans or tofu.
3. What if I don’t have vegetable broth?
   Substitute with white wine (adds acidity) or water + ½ tsp bouillon paste. Avoid heavy stocks (chicken/beef)—they overpower the garlic butter sauce.
4. Can I add protein? How?
   Pre-cook proteins separately! Fold in cooked shrimp, chicken, or sausage with the spinach to warm through. Raw meat will waterlog the dish.
5. Can I freeze this dish?
   Not recommended. Gnocchi becomes mealy upon thawing. Store leftovers in the fridge ≤3 days and reheat as above.