Gnocchi With Creamy Spinach Sauce

20 minutes 4 servings

This pantry-friendly recipe turns a classic side dish into the main attraction. Each bowl is full of comfort and can be on the table in 20 minutes.

Storage notes: Refrigerate leftovers for up to 3 days.

Note: You can add the spinach while still frozen if you want to save an extra step. Just note that the sauce will be thinner. For a richer sauce, replace the evaporated milk with 11⁄2 cups of heavy cream.

2 tablespoons extra-virgin olive oil

1 large yellow onion (10 ounces), diced 1 teaspoon garlic powder

1/2 teaspoon fine salt, plus more to taste 1/4 teaspoon freshly ground black pepper,

plus more to taste

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon cayenne pepper

One (12- or 16-ounce) package frozen chopped spinach, thawed and squeezed dry (see Note)

One (12-ounce) can evaporated milk (see

Note)

1 pound shelf-stable potato gnocchi

In a large saute pan or pot over mediumhigh heat, heat the oil until it shimmers. Add the onion, garlic powder, salt, black pepper, nutmeg and cayenne pepper and cook, stirring regularly, until the onions start to soften and turn translucent, about 5 minutes.

Add the spinach and evaporated milk and bring to a simmer. Add the gnocchi, cover and cook, stirring occasionally, until the gnocchi are soft and tender but not mushy, about 5 minutes. Divide among bowls and serve hot.

Nutrition information per serving (11⁄2 cups) | Calories: 441; Total Fat: 15 g; Saturated Fat: 5 g; Cholesterol: 27 mg; Sodium: 867 mg; Carbohydrates: 58 g; Dietary Fiber: 8 g; Sugar: 13 g; Protein: 15 g

SCOTT SUCHMAN For The Washington Post For a less watery sauce, thaw the spinach and remove excess moisture by squeezing it in a dish towel or pressing it with a spoon or spatula in a mesh strainer.