Nothing like fried gnocchi- add some Italian classic like mascarpone cheese and lemon, and add some healthy greens such as spinach, and you have an A+ meal.
3 ounces mascarpone
3/4 ounces Parmesan
18 ounces gnocchi
3 ounces baby spinach
garlic, salt, pepper, olive oil.
Into a medium bowl, finely grate 1⁄2 teaspoon lemon zest and 1⁄2 teaspoon garlic. Squeeze in 1 teaspoon lemon juice . Whisk in all of the mascarpone, 1⁄3 cup water, and a pinch each of salt and pepper until combined.
Finely grate Parmesan.
Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Gently break apart any gnocchi stuck together, then add to skillet in an even layer. Cook, without stirring, until well browned and crisp on the bottom.
Add spinach to skillet with gnocchi; cook, stirring, until just wilted.
Reduce heat to low and stir in mascarpone sauce, tossing to coat gnocchi. Add half of the grated Parmesan in large pinches to avoid clumping. If sauce seems too thick, stir in 1 tablespoon water at a time, as needed. Season to taste with salt and pepper.
Serve fried gnocchi topped with remaining Parmesan. Enjoy!