Creamy Garlic Gnocchi with Spinach

There was a Tuesday night when I had fifteen minutes before book club and nothing but gnocchi in the pantry. I tossed butter into a pan, minced garlic with abandon, and splashed in cream without measuring. What came out was this silky, indulgent sauce that clung to every pillow of gnocchi. Everyone asked for the recipe before we even opened the novel.

I started making this for my sister when she moved into her first apartment and called me panicking about what to cook for a date. She served it by candlelight with a bottle of cheap wine and he proposed six months later. I am not saying the gnocchi did it, but I am not not saying it either.

Ingredients

• Potato gnocchi (500 g): The pillowy base that soaks up all that creamy goodness, store bought works perfectly and saves you an hour of rolling dough.
• Unsalted butter (2 tablespoons): The foundation of the sauce, it toasts the garlic without burning and adds a richness cream alone cannot achieve.
• Garlic (4 cloves, minced): The soul of this dish, use fresh cloves and mince them fine so they melt into the sauce instead of clumping.
• Heavy cream (1 cup): This is what makes the sauce cling and coat, do not skimp or substitute with milk or it will split.
• Parmesan cheese (1/2 cup, grated): Freshly grated melts smoother and tastes sharper, the pre shredded kind has anti caking agents that make the sauce grainy.
• Salt (1/2 teaspoon): Builds the flavor from the inside out, taste as you go since Parmesan is already salty.
• Black pepper (1/4 teaspoon): Adds a subtle warmth that balances the cream, freshly cracked is best.
• Ground nutmeg (pinch, optional): A secret weapon that adds mysterious depth without tasting obvious, just a tiny grating makes all the difference.
• Fresh baby spinach (100 g): Wilts down to almost nothing but adds color and a hint of earthiness, no need to chop it.
• Extra Parmesan and black pepper for garnish: A final flourish that makes it look restaurant ready and adds one more hit of flavor.

Instructions

Boil the gnocchi:

Bring a large pot of salted water to a rolling boil and drop in the gnocchi. They will sink then bob to the surface in about two to three minutes, that is when they are done.

Toast the garlic:

Melt butter in a large skillet over medium heat and add the minced garlic, stirring constantly for one to two minutes until it smells like heaven but has not turned brown. Burnt garlic is bitter so keep your eyes on it.

Build the cream sauce:

Pour in the heavy cream and let it come to a gentle simmer, then stir in the Parmesan, salt, pepper, and nutmeg if using. Let it bubble softly for two to three minutes until it thickens just enough to coat the back of a spoon.

Toss it all together:

Add the drained gnocchi and fresh spinach to the skillet and toss gently so everything gets coated in that glossy sauce. The spinach will wilt in a minute or two and the gnocchi will soak up all the flavor.

Serve hot:

Plate it immediately while the sauce is still silky, then shower it with extra Parmesan and a few cranks of black pepper. Serve with crusty bread to mop up every drop.

Save to Pinterest

One night I made this after a long shift and ate it straight from the skillet standing at the stove. My husband walked in, grabbed a fork, and joined me. We finished the whole pan without saying a word, just smiling at each other between bites. That is when I knew this recipe was a keeper.

Making It Your Own

This recipe is a blank canvas for whatever you have in the fridge. I have stirred in sautéed mushrooms for earthiness, sun dried tomatoes for a pop of tang, and even crispy pancetta when I wanted something heartier. A handful of peas or roasted red peppers works beautifully too. Just add them when you toss in the gnocchi so everything heats through together.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though the gnocchi will soak up some of the sauce as it sits. When you reheat it, add a splash of milk or cream to a skillet over low heat and stir gently until it loosens up again. The microwave works in a pinch but the stovetop keeps the texture silky. I have never had leftovers last long enough to freeze, but I imagine it would work if you are meal prepping.

Pairing and Serving Ideas

This dish shines on its own but a simple arugula salad with lemon vinaigrette cuts through the richness perfectly. Garlic bread feels redundant since there is already so much garlic, but a crusty baguette for dipping is essential. If you want to make it a full Italian feast, start with a Caprese salad and finish with panna cotta or tiramisu.

• Serve with a crisp Italian Pinot Grigio or sparkling water with lemon to balance the cream.
• For a lighter version, swap half the heavy cream for half and half, though the sauce will be thinner.
• Double the spinach if you want more greens, it wilts down so much you can hardly overdo it.

Save to Pinterest

This creamy garlic gnocchi has saved more weeknights than I can count and impressed more dinner guests than I deserve credit for. It is proof that the simplest recipes, made with good ingredients and a little love, are the ones that stick around.

Recipe FAQs

→ Can I use fresh gnocchi instead of store-bought?

Absolutely. Homemade gnocchi works wonderfully in this dish. If using fresh gnocchi, reduce cooking time to 1-2 minutes after they float to the surface, as they cook faster than frozen varieties.

→ What can I substitute for heavy cream?

Half-and-half creates a lighter sauce with similar results. For a dairy-free option, try cashew cream or oat cream, though the flavor will differ slightly. Adjust seasoning as needed since dairy alternatives vary in richness.

→ How do I prevent the spinach from becoming mushy?

Add spinach at the very end, right before serving. The residual heat from the gnocchi and sauce will wilt it gently in just 1-2 minutes, preserving its bright color and tender texture.

→ Can I make this ahead and reheat it?

Yes, but serve soon after cooking for best texture. Store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of cream or pasta water to restore sauce consistency.

→ What wine pairs best with this dish?

A crisp Italian Pinot Grigio complements the garlic and cream beautifully. Alternatively, a light Vermentino or sparkling prosecco works well. For non-alcoholic pairing, sparkling water with fresh lemon provides refreshing balance.

→ How can I add more flavor and texture?

Sauté mushrooms, add sun-dried tomatoes, or include crispy pancetta for depth. A squeeze of fresh lemon juice brightens the sauce, while toasted breadcrumbs scattered on top add pleasant crunch.