Creamy Garlic Gnocchi with Spinach (Printable)

Tender gnocchi bathed in rich garlic cream with fresh spinach. Restaurant-quality comfort food in just 25 minutes.

# Ingredient list:

→ 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 in a colander 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, 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 to 3 minutes until the sauce reaches a slightly thickened consistency.
04 - Add the cooked gnocchi and fresh spinach to the skillet. Toss gently to coat all components in the sauce, cooking for 1 to 2 minutes until the spinach wilts and the gnocchi absorbs the flavors.
05 - Transfer to serving bowls immediately while the dish is hot. Top with additional Parmesan cheese and freshly ground black pepper.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen, but you'll be done before your favorite show ends.
  • The creamy garlic sauce clings to every pillow of gnocchi in the most satisfying way.
  • You can throw it together with pantry staples and still impress anyone who sits down at your table.
  • Fresh spinach wilts right into the sauce, so you get your greens without any extra effort.
02 -
  • Don't overcook the garlic or it will turn bitter and ruin the whole sauce, keep the heat medium and your eyes on the pan.
  • Salt your pasta water generously, it's the only chance you get to season the gnocchi from the inside out.
  • If the sauce gets too thick, add a splash of the pasta cooking water to loosen it up without breaking the creaminess.
  • Fresh spinach wilts down to almost nothing, so don't be shy about adding the whole handful even if it looks like too much at first.
03 -
  • Use freshly grated Parmesan instead of the pre-shredded stuff, it melts smoother and tastes so much better.
  • A tiny pinch of nutmeg might seem odd, but it adds a warmth that makes people ask what your secret is.
  • Don't skip salting the pasta water, bland gnocchi will drag down even the best sauce.
  • If you want a little color and bite, toss in a handful of cherry tomatoes at the end and let them burst in the heat.
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