Creamy Garlic Gnocchi with Spinach (Printable)

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

# 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 thoroughly 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 cheese, salt, pepper, and nutmeg. Cook for 2 to 3 minutes until the sauce reaches a slightly thickened consistency.
04 - Add the cooked gnocchi and fresh spinach to the skillet. Toss gently to coat all pieces evenly, cooking for 1 to 2 minutes until the spinach wilts and the gnocchi are thoroughly coated in sauce.
05 - Transfer to serving dishes immediately and garnish generously with extra Parmesan cheese and freshly ground black pepper.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen, but you will be eating in under half an hour.
  • The creamy garlic sauce clings to every pillow soft gnocchi without feeling heavy or overdone.
  • You can toss in whatever vegetables or herbs you have on hand and it still turns out gorgeous.
  • It is the kind of comfort food that works for a quiet weeknight or when you want to impress someone without the stress.
02 -
  • Do not overcook the gnocchi or they will turn gummy, as soon as they float, get them out of the water.
  • If your sauce looks too thick, add a few spoonfuls of the gnocchi cooking water to loosen it, the starch helps it cling better.
  • Always use freshly grated Parmesan, the pre shredded stuff has anti caking agents that can make your sauce grainy or separated.
  • Add the spinach at the very end so it wilts but stays bright green, cooking it too long turns it drab and bitter.
03 -
  • Reserve a cup of the gnocchi cooking water before draining, the starchy water is perfect for loosening the sauce if it gets too thick.
  • Use a large skillet so you have plenty of room to toss the gnocchi without breaking them apart.
  • Taste the sauce before adding the gnocchi and adjust the salt, Parmesan can vary in saltiness and you want it just right.
  • If you want a golden, crispy edge on your gnocchi, pan fry them in a little butter after boiling before adding them to the sauce.
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