Creamy Garlic Gnocchi with Spinach (Printable)

Tender potato gnocchi bathed in rich garlic cream sauce with fresh spinach. Comforting and restaurant-worthy.

# 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, optional

→ Vegetables

09 - 3.5 oz fresh baby spinach

→ Garnish

10 - Extra Parmesan cheese for serving
11 - Freshly ground black pepper

# How-To:

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, but not browned.
03 - Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan, salt, pepper, and nutmeg if using. Cook for 2-3 minutes until slightly thickened.
04 - Add the cooked gnocchi and fresh spinach to the skillet. Toss gently to coat, cooking for 1-2 minutes until the spinach wilts and the gnocchi are evenly coated in sauce.
05 - Serve immediately, garnished with extra Parmesan and fresh black pepper.

# Insider Tips:

01 -
  • It comes together faster than takeout arrives, but tastes like you spent an hour in the kitchen.
  • The creamy garlic sauce clings to every pillow soft gnocchi in the most satisfying way.
  • You can customize it endlessly with whatever vegetables or proteins you have on hand.
  • It uses mostly pantry staples, so it's perfect for those nights when you haven't been to the store.
02 -
  • Don't overcook the gnocchi or they'll turn gummy. As soon as they float, they're done.
  • Keep the heat at medium when making the sauce. High heat can cause the cream to break or the garlic to burn.
  • Toss gently. Gnocchi are delicate and can fall apart if you're too aggressive with the stirring.
03 -
  • Use a large skillet so you have room to toss the gnocchi without crowding. Crowding makes it harder to coat everything evenly.
  • Grate your own Parmesan. Pre shredded cheese contains anti caking agents that prevent it from melting smoothly into the sauce.
  • Taste the sauce before adding the gnocchi. It should be well seasoned on its own since the gnocchi will dilute it slightly.
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