Description
Indulge in a comforting bowl of creamy Boursin gnocchi, featuring tender gnocchi in a rich garlic and herb cheese sauce with fresh spinach.
Ingredients
Scale
- 16 ounces potato gnocchi
- 5.2 ounces Boursin cheese (garlic and herb flavor)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 cups baby spinach
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Crushed red pepper flakes for garnish (optional)
Instructions
- Boil the Gnocchi: Bring a large pot of salted water to a rolling boil. Carefully add the gnocchi, cooking according to the package instructions (usually around 2-3 minutes). Once they float to the surface, drain and set aside.
- Sauté the Garlic: In a large skillet, melt the unsalted butter over medium heat. Add minced garlic and sauté for about one minute until fragrant.
- Create the Cream Sauce: Reduce heat to low and pour in the heavy cream, gently stirring to combine. Warm for 1-2 minutes.
- Incorporate the Boursin Cheese: Add Boursin cheese, breaking it apart and letting it melt into the cream until smooth.
- Add Flavor: Stir in grated Parmesan cheese until fully incorporated, seasoning with salt and pepper to taste.
- Toss in the Gnocchi: Fold the drained gnocchi into the creamy sauce, coating evenly.
- Finish with Spinach: Toss in fresh baby spinach, stirring until wilted (1-2 minutes).
- Serve Up: Present immediately, garnishing with parsley and crushed red pepper flakes if desired.
Notes
For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative. Make the sauce ahead of time and store it for easy reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 70mg