Pan-Fried Gnocchi in Cream Sauce

• servings: 2 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

1 package of gnocchi

1/2 cup chicken broth

1 cup of heavy cream

1 cup baby spinach

To Taste:

Red Pepper Flakes

Pepper

Salt

Onion Powder

Garlic Powder

Oregano

Basil

Directions

In a little bit of oil put your gnocchi directly into a medium-low pan. Pan fry for about 7-10 minutes until golden crispy. (Or your desired level of crispiness. They will soften back up in the sauce.)

After your gnocchi is crispy remove from pan. Wipe pan clean.

On medium heat add desired amount of red pepper flakes to pan. (Usually a few shakes). Let them toast for only a minute or so (they will burn quick).

Add 1/2 cup of chicken broth. Add all your other spices (salt, pepper, onion powder, garlic powder, oregano, basil). Stir them together briefly. Add 1 cup of heavy cream. Let this mixture come to a low boil (turn up heat if needed). Let it boil for 30 seconds to a minute then turn down low.

Directly add your cup of baby spinach (or more) to wilt. Add back in your gnocchi. Let this all sit together for about 8 minutes, occasionally stirring, until the sauce is at a desired thickness.

Service with any meat!

Notes

Add any other vegetables in that you’d like such as: sautéed mushrooms, shallot, cherry tomatoes, etc.