Creamy Garlic Gnocchi with Spinach (Printable format)

Tender gnocchi bathed in a rich garlic cream sauce with fresh spinach. A comforting, restaurant-worthy vegetarian meal.

# 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 gnocchi and cook according to package directions until they float to the surface, approximately 2 to 3 minutes. Drain and set aside.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant, avoiding browning.
03 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan, salt, pepper, and nutmeg if using. Cook for 2 to 3 minutes until slightly thickened.
04 - Add cooked gnocchi and fresh spinach to the skillet. Toss gently to coat, cooking for 1 to 2 minutes until spinach wilts and gnocchi are evenly coated.
05 - Transfer to serving plates immediately. Garnish with extra Parmesan and freshly ground black pepper.

# Expert Advice:

01 -
  • It feels fancy but comes together faster than most pasta dishes, perfect for nights when you want comfort without the wait.
  • The garlic cream sauce clings to every pillow soft gnocchi, and each bite feels like a warm hug from the inside out.
02 -
  • Don't overcook the gnocchi or they turn gummy, pull them the second they float and trust the timing.
  • Let the cream simmer gently, not boil hard, or it can break and turn grainy instead of silky.
03 -
  • Reserve a little pasta water before draining the gnocchi, a splash helps loosen the sauce if it thickens too much.
  • Use a wooden spoon to toss the gnocchi so you don't break them apart, they're tender and deserve gentle handling.
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