Creamy Garlic Gnocchi with Spinach (Printable)

Tender gnocchi bathed in a rich garlic cream sauce with fresh spinach. An easy, comforting Italian meal ready in 25 minutes.

# Ingredient list:

→ 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

# Step-by-Step Guide:

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 the heavy cream into the skillet and bring to a gentle simmer. Stir in the Parmesan cheese, salt, pepper, and nutmeg if using. Cook for 2-3 minutes until the sauce thickens slightly.
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 the gnocchi 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 fancy but comes together faster than ordering takeout, using ingredients you probably already have.
  • The garlicky cream clings to every pillow of gnocchi in a way that makes each bite ridiculously satisfying.
  • It's the kind of meal that turns a weeknight into something worth sitting down for, no fuss required.
02 -
  • Don't overcook the gnocchi in the boiling water, they turn gummy fast, so pull them the second they float.
  • If your sauce looks too thin, let it simmer a bit longer before adding the gnocchi, it'll thicken as the Parmesan melts in.
  • Use a big enough skillet so you can toss everything without the gnocchi breaking apart, a crowded pan makes them stick and tear.
03 -
  • Reserve a cup of the gnocchi cooking water before draining, a splash of that starchy water can rescue a sauce that's too thick.
  • Add the spinach in handfuls, it seems like a lot at first but wilts down fast, and you want those bright green ribbons throughout.
  • Serve this in warm bowls if you can, it keeps the sauce from cooling too fast and makes every bite feel a little more special.
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