Creamy Garlic Gnocchi with Spinach (Printable Version)

Tender gnocchi bathed in silky garlic cream sauce with fresh spinach. Restaurant-quality comfort in 25 minutes.

# 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 Make It:

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 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, salt, pepper, and nutmeg. Cook for 2 to 3 minutes until slightly thickened.
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, garnishing with extra Parmesan and fresh black pepper.

# Expert Tips:

01 -
  • It feels like a splurge but uses ingredients you probably already have tucked in your fridge.
  • The creamy garlic sauce clings to every pillow-soft gnocchi like it was born to be there.
  • You can have this on the table in less time than it takes to watch a sitcom episode.
  • It's fancy enough for company but forgiving enough for a weeknight scramble.
02 -
  • Don't skip salting the pasta water, it's your only chance to season the gnocchi from the inside out.
  • Keep the heat medium when you add the cream or it'll break and turn grainy instead of silky.
  • Fresh spinach wilts down to almost nothing, so don't be shy about the amount, it'll look like a mountain and shrink to a handful.
  • Toss the gnocchi gently or they'll break apart and turn mushy, they're tender little clouds and deserve respect.
03 -
  • Reserve a cup of the gnocchi cooking water before you drain, a splash of it can rescue a sauce that's too thick.
  • Grate your own Parmesan instead of using the pre-grated stuff, it melts smoother and tastes infinitely better.
  • Taste the sauce before you add the gnocchi, it's your last chance to adjust the salt and pepper before everything comes together.
  • Serve this in shallow bowls instead of plates, it keeps the sauce from running everywhere and looks more intentional.
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