Creamy Garlic Gnocchi with Spinach (Printable)

Tender gnocchi bathed in rich garlic cream sauce with fresh spinach. A comforting, restaurant-worthy Italian main dish.

# 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

# Steps:

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 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 to 2 minutes until fragrant, taking care not to 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. Garnish with extra Parmesan cheese and freshly ground black pepper.

# Expert Tips:

01 -
  • It tastes like something you'd order at a cozy Italian bistro, but you can make it in less time than it takes to decide on takeout.
  • The cream sauce clings to every pillowy gnocchi, delivering comfort in every bite without any fuss or fancy technique.
  • You can toss in whatever vegetables or extras you have on hand and it still turns out luscious and satisfying.
02 -
  • Don't let the garlic brown or it will turn bitter and overpower the delicate cream sauce, keep the heat gentle and stir constantly.
  • Fresh gnocchi cooks faster than dried, so if you're using homemade or refrigerated gnocchi, watch the pot closely or they'll turn mushy.
  • The sauce will thicken as it sits, so if you're reheating leftovers, add a splash of cream or pasta water to bring it back to life.
03 -
  • Reserve a cup of the gnocchi cooking water before draining, a splash of that starchy water can help loosen the sauce if it gets too thick.
  • Grate your own Parmesan from a block, the pre-shredded kind contains anti-caking agents that can make the sauce grainy instead of smooth.
  • Taste the sauce before adding the gnocchi and adjust the salt, Parmesan is salty on its own, so you might need less than you think.
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