Creamy Garlic Gnocchi with Spinach (Printable Version)

Tender potato gnocchi bathed in rich garlic cream sauce with fresh spinach for an elegant, 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, being careful not to brown it.
03 - Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, salt, pepper, and nutmeg. 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 all components in sauce, cooking for 1-2 minutes until the spinach wilts and the gnocchi are evenly coated.
05 - Transfer to serving bowls immediately. 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're really done in 25 minutes flat.
  • The creamy garlic sauce clings to every pillow soft gnocchi without feeling heavy or greasy.
  • You can throw it together on a weeknight with ingredients you probably already have.
  • It's impressive enough to serve guests but forgiving enough for beginners.
02 -
  • Don't overcook the gnocchi or they'll turn gummy, pull them out as soon as they float.
  • If your sauce gets too thick, add a splash of the pasta cooking water to loosen it up, the starch helps it cling better anyway.
  • Use a large enough skillet so you can toss everything without making a mess, a 12 inch pan is perfect.
03 -
  • Reserve a cup of the gnocchi cooking water before draining, it's liquid gold for adjusting sauce consistency.
  • Grate your own Parmesan from a block, the texture is smoother and the flavor is sharper than the pre grated stuff.
  • If you want a little heat, add a pinch of red pepper flakes when you sauté the garlic.
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