Potato gnocchetti with spinach and Philadelphia, a creamy first course that will delight your palate.
I love gnocchi: they are tasty and, above all, they cook in only 2 minutes. They are the perfect first course for when you come home hungry and don’t want to wait for pasta cooking times. That’s why I always keep a spare bag in the fridge.
Of course, they would be even better if homemade, but in that case preparation takes a bit more time.
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Cooking time: 12 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lb potato gnocchetti
- 8.8 oz spinach (about 8 cups, loosely packed)
- 1 clove onion
- 5.3 oz cream cheese (Philadelphia (about 2/3 cup))
- black pepper
- salt
- extra virgin olive oil
Preparation
To prepare the potato gnocchetti with spinach and Philadelphia, start by cleaning the spinach. Remove any damaged leaves and separate them one by one, then wash them in plenty of water.
Take a pan, add a drizzle of extra virgin olive oil and add one clove of chopped onion. As soon as it starts to sizzle, add the spinach leaves. Add a pinch of salt, stir and cover with a lid. Lower the heat and let cook for about 10 minutes, stirring from time to time.
Meanwhile, bring the water to a boil to cook the gnocchetti. After the time has passed, add the cream cheese to the spinach and a couple of tablespoons of boiling water. Stir until you obtain a cream.
Cook the gnocchetti in salted boiling water and, as soon as they float to the surface (about 2 minutes), scoop them out with a slotted spoon and transfer them to the pan with the sauce. Stir to combine everything well.
Sprinkle with a pinch of black pepper and serve hot.
Tips
If you use frozen spinach the procedure is the same: add the spinach directly to the pan with a drizzle of oil and the onion. Cooking times may increase due to initial thawing.
If you don’t have gnocchetti, also called “chicche di patate,” you can use regular gnocchi.
