Creamy Garlic Gnocchi with Spinach (Printable)

Tender potato gnocchi bathed in a rich garlic cream sauce with fresh spinach for a comforting, restaurant-worthy meal.

# 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

# 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 to 3 minutes. Drain thoroughly 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, avoiding browning.
03 - Pour the heavy cream into the skillet and bring to a gentle simmer. Stir in the Parmesan cheese, salt, pepper, and nutmeg. Cook for 2 to 3 minutes until the sauce achieves a slight thickening.
04 - Add the cooked gnocchi and fresh spinach to the skillet. Toss gently to ensure even coating with sauce, cooking for 1 to 2 minutes until the spinach wilts completely.
05 - Transfer to serving dishes immediately. Garnish with additional Parmesan cheese and freshly ground black pepper.

# Expert Tips:

01 -
  • It comes together in under half an hour, which means you can have something that tastes indulgent without the usual commitment.
  • The creamy garlic sauce clings to every pillow soft gnocchi like it was always meant to be there.
  • It feels fancy enough for company but forgiving enough for a weeknight when you just need comfort in a bowl.
02 -
  • Dont let the garlic brown or it will taste bitter and ruin the whole sauce, keep the heat at medium and stir constantly.
  • The sauce will thicken as it sits, so if you have leftovers add a splash of cream or pasta water when reheating to bring it back to life.
  • Fresh spinach wilts down to almost nothing, so dont be shy about the handful you add it will look like too much at first but it wont be.
03 -
  • Reserve a cup of the gnocchi cooking water before draining, the starchy water is perfect for thinning the sauce if it gets too thick.
  • Use freshly grated Parmesan instead of the pre shredded kind, it melts smoother and tastes infinitely better.
  • If your skillet isn't big enough to toss everything together comfortably, return the gnocchi to the empty pot and pour the sauce over, then fold gently.
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