Creamy Garlic Gnocchi with Spinach (Print Version)

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

# What You 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 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 2-3 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, but not browned.
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 the gnocchi are evenly coated in sauce.
05 - Plate immediately and garnish with extra Parmesan cheese and fresh black pepper.

# Expert Hints:

01 -
  • It tastes like you spent an hour at the stove but only takes twenty-five minutes start to finish.
  • The garlic cream sauce clings to every pillow-soft gnocchi like it was meant to be there.
  • You can dress it up for guests or eat it straight from the pan on a weeknight.
  • Fresh spinach wilts right into the sauce, giving you vegetables without any extra effort.
02 -
  • Don't skip salting your pasta water, it's the only chance to season the gnocchi themselves.
  • Keep the heat at medium when making the sauce or the cream can break and turn grainy.
  • If your sauce gets too thick, a splash of the gnocchi cooking water will loosen it up beautifully.
03 -
  • Reserve a cup of the gnocchi cooking water before draining, the starch helps the sauce cling better if you need to adjust consistency.
  • Grate your Parmesan fresh from a block, pre-grated cheese has anti-caking agents that can make your sauce gritty.
  • If you want a little heat, add a pinch of red pepper flakes when you sauté the garlic.
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