Crispy Gnocchi with Creamy Spinach-White Bean Sauce and Labneh

Serves: 2
Total Time: 20–25 minutes

Ingredients

For the Sauce

• 1 cup frozen spinach

• 1 (15 oz) can white beans, drained (mostly)

• Juice of 1 lemon

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• Water, reserved bean liquid, or a knob of butter (as needed, to thin and enrich sauce)

For the Gnocchi

• 1 (16 oz) package store-bought gnocchi (I used Mama Emma)

• 2 tablespoons extra-virgin olive oil

• 3 garlic cloves, thinly sliced

• 1 teaspoon Calabrian chili paste (or to taste)

• Kosher salt and freshly ground black pepper, to taste

For Garnish

• 2 tablespoons labneh (or full-fat Greek yogurt)

• Additional Calabrian chili paste, for drizzling

• Cracked black pepper

• Flaky sea salt (I used Maldon)

• Fresh lemon zest

Instructions

Make the Sauce

1. In a blender or food processor, combine the frozen spinach, white beans, lemon juice, salt, and pepper.

2. Blend until smooth and creamy. Add a tablespoon or two of water, reserved bean liquid, and/or a small knob of butter to achieve a pourable consistency. Taste and adjust seasoning as needed. Set aside.

Cook the Gnocchi

1. In a large nonstick or cast iron skillet, heat olive oil over medium heat.

2. Add sliced garlic and sauté until fragrant, about 30–60 seconds. Do not let the garlic brown.

3. Stir in Calabrian chili paste.

4. Add gnocchi in a single layer and let cook undisturbed for 2–3 minutes per side, or until golden and crispy. Flip as needed to brown evenly.

5. Pour in the prepared spinach-bean sauce and toss gently to coat. Cook for an additional 1–2 minutes until heated through.

Assemble and Serve

1. Divide the gnocchi onto plates or shallow bowls.

2. Top each serving with a spoonful of labneh, a drizzle of Calabrian chili paste, cracked black pepper, flaky salt, and a sprinkle of lemon zest.

3. Serve immediately.