Creamy Garlic Gnocchi with Spinach (Printable)

Tender potato gnocchi bathed in rich garlic cream sauce with fresh spinach. Comforting, elegant, and restaurant-worthy in 25 minutes.

# 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 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 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 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 to 3 minutes until slightly thickened.
04 - Add the cooked gnocchi and fresh spinach to the skillet. Toss gently to coat, cooking for 1 to 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.

# Helpful Hints:

01 -
  • It feels like a fancy restaurant dish but comes together in under half an hour with ingredients you probably already have.
  • The creamy garlic sauce clings to every piece of gnocchi, making each bite rich and satisfying without being heavy.
  • You can toss in whatever vegetables or extras you have on hand and it still turns out delicious every single time.
02 -
  • Don't overcook the gnocchi or they'll turn mushy, as soon as they float to the surface they're done and ready to drain.
  • Use freshly grated Parmesan instead of the pre-shredded kind, it melts smoother and tastes so much better in the sauce.
  • If the sauce looks too thick, add a splash of the gnocchi cooking water to loosen it up and help everything come together.
03 -
  • Toast the gnocchi in the skillet for a minute before adding the sauce if you want a slightly crispy exterior with a soft center.
  • Always taste the sauce before adding the gnocchi, it's easier to adjust seasoning when it's still liquid.
  • Keep a little pasta water on hand, the starch helps the sauce cling to the gnocchi and creates a silkier finish.
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