Creamy Garlic Gnocchi with Spinach (Print Version)

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

# Components:

→ 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 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, 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 if using. Cook for 2 to 3 minutes until the sauce reaches a slightly thickened consistency.
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 - Transfer to serving dishes immediately and garnish with extra Parmesan cheese and freshly ground black pepper.

# Expert Advice:

01 -
  • It tastes like something you'd order at a cozy Italian trattoria, but you can make it in your pajamas on a weeknight.
  • The garlic cream sauce clings to every pillow-soft gnocchi, creating little pockets of comfort in every bite.
  • Fresh spinach wilts right into the sauce, so you get your greens without any extra effort or dishes.
  • It comes together faster than most takeout orders, and you control the garlic level.
02 -
  • Don't overcook the gnocchi in the boiling water, they turn gummy fast, so pull them the moment they float.
  • Use freshly grated Parmesan, the pre-shredded kind has anti-caking agents that make the sauce grainy instead of smooth.
  • If your sauce looks too thick, add a splash of the gnocchi cooking water before you drain it, that starchy water helps the sauce cling.
03 -
  • Reserve a cup of the gnocchi cooking water before draining, that starchy liquid is magic for thinning the sauce without losing flavor.
  • Toast the garlic just until you can smell it from across the kitchen, that's the sweet spot before it burns.
  • Toss the gnocchi gently, they're tender and can break apart if you stir too hard.
Return