Creamy Garlic Gnocchi with Spinach (Printable Version)

Tender gnocchi bathed in a rich garlic cream sauce with fresh spinach for an easy, comforting Italian dinner.

# What You 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

# Directions:

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 2-3 minutes. Drain and set aside.
02 - Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown it.
03 - Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan, salt, pepper, and nutmeg. Cook for 2-3 minutes until the sauce slightly thickens.
04 - Add the cooked gnocchi and fresh spinach to the skillet. Toss gently to coat all components evenly, cooking for 1-2 minutes until the spinach wilts and gnocchi are fully coated in sauce.
05 - Serve immediately while hot, garnished with extra Parmesan cheese and freshly ground black pepper.

# Expert Tips:

01 -
  • It comes together in under half an hour but tastes like you labored over it for hours.
  • The creamy garlic sauce clings to each gnocchi pillow in the most satisfying way.
  • You can dress it up with extras or keep it simple and it still feels indulgent.
  • Leftovers reheat beautifully with a splash of cream or pasta water.
02 -
  • Don't overcook the gnocchi or they turn gummy, as soon as they float they're ready to come out.
  • Use freshly grated Parmesan instead of the pre-shredded kind, it melts into the cream instead of clumping into grainy bits.
  • If the sauce gets too thick, splash in a little pasta water or extra cream and stir until it loosens up.
03 -
  • Reserve a cup of the gnocchi cooking water before draining, it's starchy and perfect for thinning the sauce if needed.
  • Taste the sauce before adding the gnocchi and adjust the salt and pepper then, it's easier to fix before everything is combined.
  • If you want a golden crust on your gnocchi, pan-fry them in a little butter after boiling and before adding to the sauce.
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