Crispy Gnocchi with Greens and Cheese | CookOS

Crispy Gnocchi with Greens and Cheese

Name: Crispy Gnocchi with Greens and Cheese
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb shelf stable gnocchi; 2 tbsp olive oil, divided; 12 oz frozen spinach, thawed and squeezed dry; 5 oz shredded monterey jack or mild cheddar; 4 cups arugula; 2 oz grated Parmesan cheese; ½ tsp salt

This crispy gnocchi bake combines roasted shelf-stable gnocchi with tender spinach and melted cheese for a dish that's both decadent and vegetable-forward. The key is pan-roasting the gnocchi in olive oil to develop a golden, crispy exterior while keeping the inside soft.

🌍Italian 🥗Vegetarian 🏷️Gnocchi 🏷️Cheese 🏷️Spinach Arugula

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🏷️Monterey jack

Total

55 min

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb shelf stable gnocchi
2 tbsp olive oil, divided
12 oz frozen spinach, thawed and squeezed dry
5 oz shredded monterey jack or mild cheddar
4 cups arugula
2 oz grated Parmesan cheese
½ tsp salt

7 Ingredients

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Instructions

1
Divide 1 lb gnocchi between two Suvie pans and drizzle each pan with 1 tbsp olive oil. Place pans in Suvie. Input settings and cook now. Bottom Zone: Roast at 400°F for 35 minutes. Top Zone: Roast at 400°F for 35 minutes.
2
While the gnocchi roast, stir together 12 oz drained spinach, 5 oz monterey jack, ½ tsp salt, and 4 cups arugula in a large bowl.
3
After cooking, remove pans from Suvie and transfer gnocchi to the bowl with the spinach cheese mixture, stirring to combine. Transfer mixture to an empty Suvie pan and return to the bottom of Suvie. Input settings and cook now. Bottom Zone: Roast at 400°F for 10 minutes. Top Zone: None.
4
Remove pan from Suvie, divide gnocchi and greens between plates and garnish with 2 oz grated Parmesan cheese.

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Tips & Notes

Pro tips

Divide the olive oil: use 1 tbsp to roast the gnocchi until golden, then drizzle the remaining 1 tbsp over finished dish to keep arugula fresh and bright.
Squeeze the thawed spinach very dry—excess moisture will prevent the gnocchi from crisping and make the dish watery.
Roast the gnocchi in a single layer on a sheet pan or large skillet so each piece touches the hot surface; crowding steams instead of crisps.
Add the fresh arugula at the very end, off heat, so it wilts gently from residual warmth without turning bitter.

Substitutions

Frozen spinach → fresh baby spinach (use 4 cups raw, reduce salt slightly as fresh spinach releases water)
Monterey jack or mild cheddar → Gruyère or fontina (adds more depth; use same amount)
Arugula → fresh basil or peppery greens like mustard greens (maintains brightness and contrast)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days; reheat in a 350°F oven for 8–10 minutes until warmed through. Best eaten fresh; the arugula will soften upon storage.

Common Questions

Can I use fresh gnocchi instead of shelf-stable?

Fresh gnocchi will cook faster and become softer; reduce roasting time by 5–8 minutes and watch closely to avoid mushiness. Shelf-stable gnocchi holds its shape better during roasting.

What's the best way to squeeze dry the frozen spinach?

Thaw spinach completely, then place in a fine-mesh strainer and press with the back of a spoon or your hands until no liquid drips out. A clean kitchen towel also works well.