Creamy Garlic Gnocchi with Spinach (Printable)

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

# 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 2-3 minutes. Drain using 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, ensuring it does not brown.
03 - Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, salt, black pepper, and nutmeg. Cook for 2-3 minutes until the sauce reaches a slightly thickened consistency.
04 - Add the cooked gnocchi and fresh baby spinach to the skillet. Toss gently to coat all ingredients evenly, cooking for 1-2 minutes until the spinach wilts and the gnocchi absorbs the sauce.
05 - Transfer to serving dishes immediately while hot. Garnish each portion with extra Parmesan cheese and freshly ground black pepper.

# Expert Advice:

01 -
  • It tricks everyone into thinking you spent hours in the kitchen when you barely spent twenty minutes.
  • The cream sauce clings to every pillow of gnocchi like it was designed just for this moment.
  • You can make it with whatever greens are about to go bad in your crisper drawer.
  • It feels fancy enough for guests but easy enough for a weeknight when youre too tired to think.
02 -
  • Dont let the garlic brown or it will turn bitter and ruin the whole sauce, keep the heat medium and stir constantly.
  • Fresh gnocchi cooks faster than dried, so check the package instructions or you will end up with mush.
  • If the sauce gets too thick, add a splash of the gnocchi cooking water to loosen it up, the starch helps it cling even better.
03 -
  • Reserve a cup of the gnocchi cooking water before draining, the starch in it is magic for adjusting sauce consistency.
  • Use freshly grated Parmesan instead of the pre shredded stuff, it melts smoother and tastes infinitely better.
  • Toss the gnocchi gently, they are tender and will fall apart if you stir too aggressively.
Go Back