Creamy Garlic Gnocchi with Spinach (Printable)

Tender gnocchi bathed in silky garlic cream sauce with wilted spinach for an elegant, effortless Italian comfort meal.

# 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

# Step-by-Step Guide:

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, being careful not to brown.
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 reaches a slightly thickened consistency.
04 - Add the cooked gnocchi and fresh spinach to the skillet. Gently toss to coat all components evenly in the sauce, cooking for 1-2 minutes until the spinach wilts and the gnocchi are fully integrated.
05 - Transfer to serving dishes immediately while hot. Garnish each portion with extra Parmesan cheese and freshly ground black pepper.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout but tastes like you spent hours in the kitchen.
  • The creamy garlic sauce clings to every tender gnocchi pillow, making each bite impossibly comforting.
  • You can customize it endlessly with mushrooms, sun dried tomatoes, or whatever vegetables you have on hand.
02 -
  • Do not let the garlic brown or it will turn bitter and ruin the delicate flavor of the sauce.
  • Add the spinach at the very end so it wilts but stays bright green and tender, not dull or mushy.
  • Use freshly grated Parmesan instead of pre shredded, it melts smoother and tastes infinitely better.
03 -
  • Reserve a ladleful of the gnocchi cooking water before draining, it can help loosen the sauce if it gets too thick.
  • Use a large skillet so the gnocchi can spread out and get evenly coated without crowding.
  • Finish with a tiny drizzle of good olive oil for extra richness and a silky sheen.
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