Creamy Garlic Gnocchi with Spinach (Printable)

Tender potato gnocchi in a rich garlic cream sauce with fresh spinach. Restaurant-quality comfort food made simple.

# What You'll Need:

→ Gnocchi

01 - 1 lb potato gnocchi, store-bought or homemade

→ Sauce

02 - 2 tablespoons unsalted butter
03 - 4 cloves garlic, minced
04 - 1 cup heavy cream
05 - 1/2 cup grated Parmesan cheese
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - Pinch of ground nutmeg

→ Vegetables

09 - 3.5 oz fresh baby spinach

→ Garnish

10 - Extra Parmesan cheese for serving
11 - Freshly ground black pepper

# How-To:

01 - Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions until they float to the surface, approximately 2 to 3 minutes. Drain using a colander and set aside.
02 - Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant, ensuring it does not brown.
03 - Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, salt, pepper, and nutmeg. Cook for 2 to 3 minutes until the sauce reaches a slightly thickened consistency.
04 - Add the cooked gnocchi and fresh spinach to the skillet. Toss gently to coat, cooking for 1 to 2 minutes until the spinach wilts and the gnocchi are evenly coated in sauce.
05 - Transfer to serving dishes immediately and garnish with extra Parmesan cheese and freshly ground black pepper.

# Expert Advice:

01 -
  • It feels like a splurge but comes together faster than ordering takeout.
  • The garlic cream sauce is so velvety you will want to eat it with a spoon.
  • Spinach wilts right into the pan so you get comfort and greens in one bite.
  • Leftovers reheat beautifully with a splash of milk to loosen the sauce.
02 -
  • Do not overcook the gnocchi or they turn gummy, pull them the second they float.
  • If your sauce looks thin do not panic, it thickens as it cools and the Parmesan melts in.
  • Reserve a cup of the gnocchi cooking water before draining, it is starchy gold for loosening the sauce if it gets too thick.
03 -
  • Use a skillet large enough to toss everything without crowding or the gnocchi will steam instead of getting coated in sauce.
  • Grate your own Parmesan from a block, the flavor is sharper and it melts into the cream without clumping.
  • If you want a hint of brightness, add a squeeze of lemon juice at the very end to cut through the richness.
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