Dish is a bit of a splurge, as recipe adds calories and fat, but it wins raves for taste Le Veneziane’s highly rated, gluten-free gnocchi is tossed with spinach and peas in a lemony cream sauce.

To make it, you’ll mix together the ricotta, spinach, parmesan, eggs, and yolks with the spices, seasonings and flour to form the balls (gnudi). You’ll then coat the gnudi in flour and boil ’em.

This pantry-friendly recipe inspired by creamed spinach turns the classic steakhouse side dish into the main attraction for a bowl of quick comfort.

Creamy Spinach and Chicken Gnocchi Being diabetic doesn’t mean people can never enjoy creamy dishes – just that smart substitutes need to be used.

Once the sauce is assembled, toss in the gnocchi to let them simmer. After just 20 minutes, this one-pot recipe is ready. When serving, you can add toasted breadcrumbs for texture or top with ...

1.1-pound (500 grams) package of gnocchi (I used Gnocchi Italiani from Trader Joe’s) 1, 10-ounce (284 grams) container of fresh baby spinach leaves 1 red onion, on the largish side 4 plum tomatoes ...

Pour 1/3 cup water into a 12-inch skillet. Top it with the spinach, then set over high heat. Cook, covered and stirring occasionally, until the spinach is wilted, about 5 minutes.

Stir in the salt, pepper, nutmeg and reserved spinach. Heat the oven to 425 degrees. Bring a large pot of salted water to a boil. Lightly butter a 9-by-9-inch shallow baking dish or gratin dish.

Gnocchi, chicken, pine nuts make a fast yet elegant meal Published: Feb. 25, 2009, 4:01 a.m. By Katherine Miller, The Oregonian ...