Creamy Garlic Gnocchi with Spinach (Print out)

Tender potato gnocchi bathed in a rich garlic cream sauce with fresh spinach for a comforting, restaurant-worthy 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

→ Vegetables

09 - 3.5 ounces 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 2-3 minutes. Drain 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, taking care not to brown.
03 - Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan, salt, pepper, and nutmeg. Cook for 2-3 minutes until the sauce achieves a light thickening consistency.
04 - Add the cooked gnocchi and fresh spinach to the skillet. Toss gently to coat all components evenly with sauce, cooking for 1-2 minutes until the spinach wilts completely.
05 - Transfer to serving bowls immediately. Garnish with additional Parmesan cheese and freshly ground black pepper.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen but comes together faster than ordering takeout.
  • The garlic cream sauce clings to every pillowy gnocchi like a warm hug on a plate.
  • You can toss in whatever vegetables or herbs you have lying around and it still works beautifully.
  • It feels fancy enough for guests but forgiving enough for a weeknight when you're too tired to think.
02 -
  • Don't overcook the gnocchi or they'll turn mushy and fall apart when you toss them in the sauce.
  • If your sauce looks too thick, add a splash of the gnocchi cooking water to loosen it up, the starch helps it cling better anyway.
  • Let the cream simmer gently, not boil hard, or it can break and turn grainy instead of silky.
03 -
  • Reserve a cup of the gnocchi cooking water before draining, the starchy water is a secret weapon for adjusting sauce consistency.
  • Use a wooden spoon to toss the gnocchi so you don't accidentally smash them, they're delicate little clouds and deserve gentle handling.
  • Taste the sauce before adding the gnocchi and adjust the salt and pepper then, it's much easier to fix seasoning before everything is mixed together.
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