Creamy Garlic Gnocchi with Spinach (Printable Version)

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

# 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 to 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 to 2 minutes until fragrant, avoiding browning.
03 - Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, salt, pepper, and nutmeg. Cook for 2 to 3 minutes until the sauce reaches a slight thickened consistency.
04 - Add the cooked gnocchi and fresh spinach to the skillet. Toss gently to coat all components evenly with the sauce, cooking for 1 to 2 minutes until the spinach wilts completely.
05 - Transfer to serving plates immediately while hot. Garnish with additional Parmesan cheese and freshly ground black pepper.

# Expert Advice:

01 -
  • It tastes like a splurge but comes together faster than most pasta dishes, perfect when you want comfort without the wait.
  • The sauce clings to every gnocchi pillow in a way that makes each forkful feel indulgent and complete.
  • You can dress it up with extras or keep it simple, and it still feels like a warm hug on a plate.
02 -
  • Watch the garlic like a hawk, it goes from perfect to burnt in seconds and bitter garlic will ruin the whole sauce.
  • Don't overcook the gnocchi in the boiling water, they'll finish cooking in the sauce and you want them tender, not mushy.
  • Add the spinach at the very end so it wilts but keeps its bright color and doesn't turn into a soggy mess.
03 -
  • Use freshly grated Parmesan instead of the pre-grated stuff, it melts smoother and tastes infinitely better.
  • Reserve a little pasta water before draining the gnocchi, a splash can help loosen the sauce if it gets too thick.
  • Warm your serving bowls in the oven for a minute before plating, it keeps everything hot longer and feels restaurant-fancy.
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