Creamy Garlic Gnocchi with Spinach (Printable Version)

Tender potato gnocchi bathed in silky garlic cream sauce with wilted spinach. Restaurant-worthy comfort in 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

# Step-by-Step:

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, being careful 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 2-3 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.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen but takes less time than ordering delivery.
  • The creamy garlic sauce clings to every soft pillow of gnocchi in the most satisfying way.
  • You can have it on the table in 25 minutes, perfect for weeknight dinners or unexpected guests.
  • It feels indulgent and restaurant-worthy without any complicated techniques or hard-to-find ingredients.
02 -
  • Do not overcook the gnocchi or they will turn gummy; as soon as they float, they are done.
  • Keep the heat at medium when simmering the cream so it does not break or curdle.
  • Toss the gnocchi gently; they are delicate and can fall apart if you stir too aggressively.
  • If the sauce seems too thick, add a splash of the gnocchi cooking water to loosen it up.
03 -
  • Toast the cooked gnocchi in a little butter before adding the sauce for a golden, crispy exterior that adds texture contrast.
  • Use a microplane to grate the Parmesan finely so it melts seamlessly into the sauce without clumping.
  • If you want a lighter version, swap half the heavy cream for half-and-half, though the sauce will be a bit thinner.
  • Fresh nutmeg makes a noticeable difference; if you have a whole nutmeg and a grater, use it.
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