Creamy Garlic Gnocchi with Spinach (Printable)

Tender potato gnocchi bathed in rich garlic cream sauce with fresh spinach for an elegant comfort meal.

# 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, optional

→ 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 gnocchi and cook according to package directions until they float to the surface, approximately 2-3 minutes. Drain and set aside.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, ensuring it does not brown.
03 - Pour heavy cream into the skillet and bring to a gentle simmer. Stir in Parmesan cheese, salt, pepper, and nutmeg if using. Cook for 2-3 minutes until the sauce achieves a slight thickening.
04 - Add cooked gnocchi and fresh spinach to the skillet. Toss gently to coat all components evenly, cooking for 1-2 minutes until spinach wilts and gnocchi absorb the sauce.
05 - Transfer to serving dishes immediately while hot. Garnish generously with extra Parmesan cheese and freshly ground black pepper.

# Top Tips:

01 -
  • It tastes like a dish you'd order at a cozy Italian bistro, but takes less time than waiting for delivery.
  • The sauce clings to every pillowy gnocchi pocket, creating little bites of pure comfort.
  • You probably have most of these ingredients already, and the ones you don't are worth keeping around.
  • It's impressive enough for guests but easy enough for a solo weeknight dinner in your softest sweatpants.
02 -
  • Don't overcook the gnocchi or they'll turn gummy, as soon as they float, they're done.
  • Keep the heat at medium when making the sauce, high heat will cause the cream to break and look grainy.
  • Add the spinach at the very end so it wilts but doesn't turn into mush or lose its bright green color.
03 -
  • Reserve a cup of the gnocchi cooking water before draining, a splash can help loosen the sauce if it gets too thick.
  • Use freshly grated Parmesan instead of pre-grated, it melts smoother and tastes infinitely better.
  • Taste the sauce before adding the gnocchi and adjust the salt, it's easier to fix before everything is combined.
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