Creamy Garlic Gnocchi with Spinach (Printable)

Tender gnocchi bathed in garlic cream with wilted spinach. A quick, elegant Italian comfort dish perfect for weeknight dinners.

# 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, optional

→ Vegetables

09 - 3.5 oz fresh baby spinach

→ Garnish

10 - Extra Parmesan cheese for serving
11 - Freshly ground black pepper

# How-To:

01 - Bring a large pot of salted water to a boil. Add gnocchi and cook according to package directions until they float to the surface, approximately 2-3 minutes. Drain and set aside.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, ensuring it does not brown.
03 - Pour heavy cream into the skillet and bring to a gentle simmer. Stir in Parmesan, salt, pepper, and nutmeg if using. Cook for 2-3 minutes until slightly thickened.
04 - Add cooked gnocchi and fresh spinach to the skillet. Toss gently to coat, cooking for 1-2 minutes until spinach wilts and gnocchi are evenly coated with sauce.
05 - Transfer to serving dishes immediately and garnish with additional Parmesan and freshly ground black pepper.

# Expert Advice:

01 -
  • It tastes like you spent an hour at the stove but youre done in twenty five minutes.
  • The cream sauce clings to every pillowy gnocchi like it was meant to be there.
  • You can toss in whatever vegetables or extras you have and it still works beautifully.
02 -
  • Do not overcook the gnocchi or they turn gummy, pull them the second they float.
  • If your sauce looks too thick add a splash of the gnocchi cooking water to loosen it up.
  • Use a large skillet so you have room to toss everything without the sauce spilling over the sides.
03 -
  • Reserve half a cup of gnocchi cooking water before draining, the starch helps the sauce cling better if you need to adjust consistency.
  • Toast the garlic just until it turns golden at the edges for deeper flavor without bitterness.
  • Toss the gnocchi in the pan instead of stirring to keep them from breaking apart and turning mushy.
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