Creamy Garlic Gnocchi with Spinach (Printable)

Tender gnocchi bathed in silky garlic cream sauce with wilted spinach. A quick, elegant Italian comfort dish for any weeknight.

# 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 2-3 minutes. Drain through a colander 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 but not browned.
03 - Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, salt, pepper, and nutmeg. Cook for 2-3 minutes until the sauce achieves a light thickening consistency.
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 the gnocchi are thoroughly coated with sauce.
05 - Transfer to serving dishes immediately. Garnish with extra Parmesan cheese and freshly ground black pepper.

# Expert Hints:

01 -
  • It tastes like you spent hours in the kitchen but comes together faster than delivery arrives.
  • The cream sauce clings to every pillow-soft gnocchi like it was born to be there.
  • You probably have most of the ingredients already, which means fewer decisions and more eating.
  • Leftovers reheat beautifully with just a splash of cream or pasta water.
02 -
  • Don't overcook the gnocchi or they'll turn gummy and dense instead of tender, they're done the second they float.
  • Keep the heat on medium when making the sauce because high heat will cause the cream to separate into a grainy mess.
  • If the sauce gets too thick, a splash of the gnocchi cooking water will bring it back to life without diluting the flavor.
03 -
  • Reserve a cup of gnocchi cooking water before draining, that starchy liquid is gold for adjusting sauce consistency.
  • Grate your Parmesan fresh and add it off the heat to prevent it from clumping into greasy strings.
  • Use a skillet large enough that the gnocchi can spread out in one layer, crowding them makes everything steam instead of getting coated properly.
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