Skillet Gnocchi with Spinach and Lemon

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• 16 oz shelf-stable potato gnocchi
• 4 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 4 garlic clove, sliced
• 6 cup baby spinachpacked
• 1 lemon, for zest and juice
• 8 tbsp grated Parmesan
• Kosher salt and black pepperto taste

Instructions

Amounts and pan sizes below are written for 4 servings and update with your serving size. Tap a step to keep your place — the rest gently fades back.

1. 01Step 1 — Crisp the gnocchiHeat 2 tbsp olive oil and 2 tbsp butter in a large nonstick skillet over medium-high heat (about 375°F). Add 16 oz gnocchi in one layer and cook 5 to 6 minutes, turning once, until golden and puffed.
2. 02Step 2 — Add the garlic butterPush the gnocchi to one side, add the remaining 2 tbsp butter and 4 sliced garlic clove, and cook 45 seconds until fragrant.
3. 03Step 3 — Wilt the spinachAdd 6 cup baby spinach with 2 tbsp water and 1 tsp salt. Toss 1 to 2 minutes until just collapsed.
4. 04Step 4 — Finish brightOff the heat, add the zest and juice of 1 lemon and ½ cup grated Parmesan. Toss, season with black pepper and serve straight from the pan.