Lemon Garlic Gnocchi with Spinach and Ricotta | Quick Dinner

Bring a generous amount of salted water to a boil in a pot and cook the gnocchi according to the package instructions (approx. 2-3 minutes, until they float to the surface). Drain, but set aside about half a cup of the cooking water.

In a large skillet, heat the olive oil and butter over medium heat. Add the finely minced fresh garlic and sauté for about 1 minute until fragrant (be careful not to burn it).

Stir in the ricotta, grated lemon zest, and 1-2 tablespoons of freshly squeezed lemon juice. Pour in a little of the reserved cooking water and stir until a silky, creamy sauce forms.