Foodanddrink

The 4-ingredient dinner I make whenever I need comfort food fast

Simply Recipes · Jul 17, 2026 16:02 · 4 min read

It only takes 15 minutes.

Until recently, I never encountered a jarred Alfredo sauce I liked. Jarred sauces often have a gluey texture and taste overly processed to me. If I’m craving something as rich and comforting as Alfredo, I’d rather take the extra time to make it from scratch. But when I tried Rao’s for the first time, I realized I’d found a shortcut that was finally worth taking.

With such a flavorful sauce as the starting point, it becomes an easy backbone for a wonderful dinner. One of my favorites is this creamed spinach gnocchi. Tossed with crisp-edged gnocchi and a whole bag of wilted spinach, it turns into a satisfying meal with very little effort. It takes 15 minutes, uses one pan, and—for the picky-eater parents out there—when I made it for my kids and my neighbor’s kids recently, every bowl came back empty.

Since learning to cook gnocchi on a sheet pan, I’ve never gone back to boiling. Similarly, searing it in a hot pan gives each piece lightly crisp, golden edges while keeping the centers soft and pillowy. The finished dish feels more sophisticated—like the adult version of mac and cheese.

Ingredients for creamed spinach gnocchi including fresh spinach potato gnocchi a jar of Raos Alfredo sauce and a wedge of Parmesan cheese — Credit: Simply Recipes / Kris Osborne

Grocery Shortcuts That Make It Work

This meal is built on a few easy-to-find grocery shortcuts. First up is the shelf-stable potato gnocchi. I usually grab Gia Russa or DeLallo, since both are easy to find and crisp up beautifully. A store-brand version from my local grocer worked just as well, so don’t stress if you can’t find these exact ones.

Rao’s Homemade Alfredo is the star of the show. I used to be an Alfredo snob, but this version tastes surprisingly fresh and has a genuinely good Parmesan flavor without the processed aftertaste. It’s the best on the market and is also easy to find nationwide, including at Aldi, Target, Costco, and Walmart.

For the greens, I use a standard 5-ounce clamshell of baby spinach. This recipe uses a whole bag, so no annoying leftover bits are wilting in the fridge later.

Finally, the cheese is optional, but a sprinkle on top adds a salty nuance. Pre-grated Parmesan is fine; freshly grated Parmigiano-Reggiano is worth the extra thirty seconds. Use whichever you have.

Tips and Tricks

Make sure to let the pan cool for a couple of minutes before adding the Alfredo sauce, so it warms gently instead of breaking.
This recipe doubles easily. Just cook the gnocchi in two batches, so each piece has room to crisp up.
The leftover half-jar of sauce keeps in the fridge for 3 to 4 days, and is the perfect amount to make it again.

A skillet of cooked gnocchi with cream sauce and spinach being stirred with a red spatula — Credit: Simply Recipes / Kris Osborne

How to Make My 4-Ingredient Creamed Spinach Gnocchi

To make two generous servings or four servings as a side, you’ll need:

Prep Time: 2 minutes

Cook Time: 13 minutes

Total Time: 15 minutes

2 teaspoons plus 1 tablespoon olive oil, divided
1 (5-ounce) package baby spinach
Salt and freshly ground black pepper, to taste
1 (16-ounce) package shelf-stable potato gnocchi, broken into individual pieces
Half a (7.5-ounce) jar Rao’s Homemade Alfredo sauce
Freshly grated Parmigiano Reggiano or parmesan cheese for serving, optional

Heat a 12-inch skillet over medium heat and add 2 teaspoons of the olive oil. When shimmering, add the spinach and season with salt and pepper to taste. Stir constantly until the spinach is tender and wilted but still retains a gentle bite, about 2 minutes. Transfer the spinach to a bowl and set aside.

Increase the heat to medium-high and add the remaining 1 tablespoon of olive oil. When shimmering, add the gnocchi to the pan in an even layer with no overlap and season generously with salt and pepper. Cook, undisturbed, until lightly golden brown, 2 to 3 minutes. Then flip each piece and spread them out evenly again, cooking until golden brown on both sides and soft in the center, for another 2 to 3 minutes. Turn off the heat and remove the pan from the burner for a few minutes to cool slightly.

Place the pan back on the heat and turn the burner on low. Add the Alfredo sauce and stir constantly until warm, about 1 minute. Drain off any liquid collected in the bowl of spinach, then stir the drained spinach into the mixture. Serve immediately with your choice of cheese, if using.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a tiny splash of water or milk to loosen the sauce, if necessary.

Easy Upgrades

Crunch: Toasted panko adds a welcome crunch on top. Toast it in a dry pan with a drizzle of olive oil before starting the spinach.
Protein: Stir in shredded rotisserie chicken, garlicky shrimp, or precooked chicken sausage with the spinach.
Herbs: A tablespoon of chopped parsley or chives adds color and brightness.
Greens: Chopped baby kale also works well, though it’ll need an extra minute or two to soften in the pan. Alternatively, peas, sautéed broccoli florets, or blanched broccoli rabe all make great partners to the creamy gnocchi.