Creamy Garlic Gnocchi with Spinach (Printable)

Tender gnocchi bathed in garlic cream sauce with fresh spinach. A simple, elegant comfort dish ready in just 25 minutes.

# 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 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 2-3 minutes. Drain thoroughly and set aside.
02 - Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, avoiding browning.
03 - Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, salt, black pepper, and nutmeg. Cook for 2-3 minutes until the sauce slightly thickens.
04 - Add the cooked gnocchi and fresh spinach to the skillet. Toss gently to coat all ingredients with sauce, cooking for 1-2 minutes until the spinach wilts and the gnocchi are evenly coated.
05 - Transfer immediately to serving plates. Garnish with additional Parmesan cheese and freshly ground black pepper.

# Expert Advice:

01 -
  • It tastes like something from a cozy Italian trattoria but comes together in under half an hour.
  • The creamy garlic sauce clings to every pillowy gnocchi, making each bite ridiculously satisfying.
  • You can customize it with whatever vegetables or proteins you have on hand without losing the soul of the dish.
  • It feels indulgent but uses simple, accessible ingredients you probably already have.
02 -
  • Don't overcook the gnocchi or they'll turn gummy, once they float, they're done.
  • Keep the heat at medium when adding the cream so it doesn't break or curdle.
  • Toss the gnocchi gently in the sauce, rough handling can make them fall apart.
  • If the sauce feels too thick, add a splash of the pasta water you saved before draining.
03 -
  • Use freshly grated Parmesan instead of pre-grated, it melts smoother and tastes so much better.
  • Save a cup of the gnocchi cooking water before draining, it's perfect for thinning the sauce if needed.
  • Add the spinach at the very end so it stays vibrant green and doesn't overcook into mush.
  • Taste the sauce before adding the gnocchi, it's your last chance to adjust salt and pepper.
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