Creamy Garlic Gnocchi with Spinach (Printable Version)

Tender gnocchi bathed in silky garlic cream with wilted spinach. A comforting Italian dish ready in just 25 minutes.

# 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

# Directions:

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 butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown.
03 - Pour heavy cream into the skillet and bring to a gentle simmer. Stir in Parmesan cheese, salt, black pepper, and nutmeg if desired. Cook for 2-3 minutes until the sauce thickens slightly.
04 - Add cooked gnocchi and fresh spinach to the skillet. Gently toss to coat all ingredients evenly with sauce, cooking for 1-2 minutes until spinach wilts and gnocchi are thoroughly coated.
05 - Divide between serving bowls immediately. Top each portion with extra Parmesan cheese and freshly ground black pepper.

# Expert Advice:

01 -
  • It feels fancy but uses ingredients you probably already have tucked in the fridge.
  • The gnocchi soak up the garlic cream like little flavor sponges, and every bite is satisfyingly soft and rich.
02 -
  • Don't overcook the gnocchi or they'll turn gummy. As soon as they float, get them out.
  • If your sauce looks too thick, splash in a few tablespoons of the gnocchi cooking water to loosen it up without losing flavor.
03 -
  • Use a skillet big enough to toss everything without crowding, or the gnocchi will steam instead of getting coated.
  • Grate your Parmesan fresh and add it off the heat so it melts smoothly into the sauce without clumping or turning grainy.
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