Creamy Garlic Gnocchi with Spinach (Print)

Tender potato gnocchi bathed in a rich garlic cream sauce with fresh spinach for a comforting 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 2-3 minutes. Drain and set aside.
02 - Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 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 2-3 minutes until slightly thickened.
04 - Add the cooked gnocchi and fresh spinach to the skillet. Toss gently to coat, cooking for 1-2 minutes until the spinach wilts and all ingredients are evenly coated in sauce.
05 - Transfer to serving dishes immediately. Garnish with extra Parmesan cheese and freshly ground black pepper.

# Expert Advice:

01 -
  • It feels like a special occasion dinner but comes together faster than ordering takeout.
  • The creamy garlic sauce clings to every pillow of gnocchi, making each bite ridiculously satisfying.
  • You probably already have most of these ingredients sitting in your fridge right now.
  • It's one of those dishes that impresses guests without stressing you out in the kitchen.
02 -
  • Don't overcook the gnocchi in the boiling water, they'll finish in the sauce and you don't want them turning mushy.
  • Keep the heat at medium when making the sauce or the cream can break and turn grainy instead of silky.
  • Fresh spinach wilts down to almost nothing, so don't be alarmed by how much you start with.
  • Taste the sauce before adding the gnocchi, it's your last chance to adjust salt and pepper.
03 -
  • Grate your own Parmesan from a block, the pre-grated stuff doesn't melt as smoothly and can make the sauce grainy.
  • If your sauce gets too thick, a tablespoon or two of the gnocchi cooking water will bring it back to life.
  • Use a wide skillet instead of a deep pan so the gnocchi can spread out and get evenly coated without crowding.
  • Don't skip the nutmeg, that tiny pinch adds a warmth you can't quite name but will definitely notice.
Go back