Afredo sauce is a pasta dressing derived from fettuccine Alfredo, a dish created in Rome by chef Alfredo di Lelio. The original Fettuccine Alfredo – called fettuccine al burro in Italy – was a simple pasta dish consisting of fettuccine tossed with lots of butter and parmesan. In this recipe garlic, spinach, and gnocchi meet creamy “Alfredo sauce”, it’s a flavour explosion in every bite.
INGREDIENTS
450 potato gnocchi
3 tablespoons unsalted butter
2 tablespoons olive oil
3 cloves garlic,sliced
1 small onion chopped
250ml double cream
3 tablespoons cream cheese
1 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon cayenne pepper powder
1/2 teaspoon dried oregano
Salt and black pepper to taste
250g grated Parmesan cheese
500g fresh spinach leaves
Red chili flakes (for garnish, optional)
METHOD
Cook the potato gnocchi according to the package instructions until they float to the surface. Drain and set them aside.
In a large frying pan, melt the butter over medium heat. Add the olive oil. Now add the garlic and sauté for about 30 seconds before adding the chopped onion. Sauté for about 10 minutes until translucent.
Pour in the double cream and bring it to a simmer. Add the cream cheese and mix well, then add the paprika, dried parsley, dried oregano, cayenne pepper, salt and pepper. Add the grated Parmesan cheese, stirring continuously until the sauce is smooth and creamy. Now stir in the fresh spinach leaves and cook for a few minutes.
Finally add the cooked potato gnocchi to the pan and toss them in the creamy Alfredo sauce until they are well coated.
Serve your Creamy Alfredo Garlic Spinach Gnocchi and enjoy!
Original Recipe The secrets of Liya
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