A delicious vegetarian meal done in just fifteen minutes with buttery sweet potato gnocchi, earthy sage, and bright garlicky spinach.
- 1 pound sweet potato gnocchi
- 1/2 stick butter
- 1 sprig fresh sage (about 10 leaves), leaves roughly chopped
- 5 ounces baby spinach leaves
- 1/2 teaspoon crushed red pepper flakes
- 3 cloves garlic, minced
- salt, as needed
- Fill a small pot or deep skillet with at least 4 inches of water and some salt. Bring the water to a boil for the gnocchi. Meanwhile, preheat a separate skillet to medium heat with a drizzle of olive oil for the spinach.
- When the water boils, add the gnocchi and boil per the package directions just until the gnocchi floats, usually 2-4 minutes. Add the spinach, garlic, and crushed red pepper to the other skillet and sauté for 2 minutes just until the spinach wilts. Sprinkle with salt and turn the skillet off. Drain the gnocchi.
- Return the gnocchi pot/pan to medium-high heat. Add the butter and sage leaves. Stir to melt and brown the butter while crisping the sage just slightly. When brown bits appear on the bottom of the skillet, turn the heat off and add the (still-hot) gnocchi to the butter mixture. Toss to coat.
- Taste the spinach and gnocchi; add pinches of salt to each until they are both very flavorful. Serve with extra herbs, crushed red pepper, flaky salt, or parmesan. Enjoy!
You can use any kind of gnocchi or greens you like for this, or could even sub ravioli for a different feel with similar easy prep!
- Category: Main Dish
- Cuisine: Italian
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