Skillet Gnocchi with Spinach and Pepper Jelly Glaze

Pan-fried potato gnocchi take on a crisp surface before a small amount of pepper jelly, lemon and water creates a light glaze. Spinach folds in at the end, so this is a skillet supper rather than a bowl of dumplings swimming in sweet sauce.

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Prep: 10 minutes. Cook: about 15 minutes. Yield: 3 main-dish servings.

Start with Grandma Jones' Traditional Pepper Jelly. Use a modest amount first; heat preference and perceived sweetness vary.

Ingredients

• 1 pound shelf-stable potato gnocchi, cooked according to its package and drained well
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 5 ounces baby spinach
• 2 tablespoons Traditional Pepper Jelly
• 1 tablespoon lemon juice
• 2 tablespoons water, plus more as needed
• 1/4 teaspoon fine salt, or to taste
• 1/4 teaspoon black pepper
• 2 tablespoons grated Parmesan, optional

Method

1. Cook the gnocchi according to its package. Drain thoroughly and spread on a plate for 2–3 minutes so surface moisture can escape. Do not rinse.
2. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the drained gnocchi in a single layer, working in two batches if crowded. Cook for 4–6 minutes, turning occasionally, until several surfaces are golden. Reduce the heat if the pan smokes.
3. Reduce the heat to medium-low. Add butter and spinach. Toss for 1–2 minutes until the spinach wilts.
4. Whisk the pepper jelly, lemon juice and water in a small bowl. Add to the skillet and toss for 30–60 seconds until the glaze clings lightly. Add water a teaspoon at a time if sticky. Season with salt and pepper.
5. Serve promptly with optional Parmesan. The gnocchi should remain tender inside with some browned edges; the glaze should coat rather than pool.

Technique and troubleshooting

Package directions matter: refrigerated, frozen and shelf-stable gnocchi have different requirements. This method starts with cooked, well-drained gnocchi. A crowded pan traps steam, so use batches rather than raising the heat. Add the jelly only after browning; its sugar can burn during a long sear.

Flavor choices and substitutions

For a sharper finish, add extra lemon juice a teaspoon at a time. Jalapeño Pepper Jelly provides the medium heat option. Check gnocchi and cheese labels for eggs, wheat and dairy; this recipe is not automatically vegan or gluten-free.

Serving ideas

Serve with a green salad or roasted vegetables. For another soft-starch supper with a separate finishing glaze, try our creamy polenta recipe. See the related recipe for its full quantities and method, or browse more cooking ideas.

Storage and reheating

Refrigerate leftovers in a shallow covered container within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use within 3–4 days. Reheat leftovers to 165°F. Add a little water if the glaze has thickened; reheating may soften browned surfaces.

See FoodSafety.gov storage guidance for perishable leftovers. This is a refrigerated meal recipe, not a canning or shelf-stable preservation formula.

Before you cook

This is an editorially developed recipe and has not been kitchen-tested by the Jones family. Times are estimates; follow the texture and temperature checks above. The image is an AI-generated serving illustration.

Choose your preferred heat level from the Grandma Jones' Pepper Jelly collection, then begin with the measured quantity above.