Creamy Gnocchi with Spinach (Printable)
Tender gnocchi in rich garlic cream sauce with wilted spinach and Parmesan, ready in 25 minutes.
# What You Need:
→ Gnocchi
01 - 1 lb potato gnocchi, fresh or store-bought
→ Sauce
02 - 2 tbsp unsalted butter
03 - 2 cloves garlic, minced
04 - ¾ cup plus 1 tbsp heavy cream
05 - ¼ cup whole milk
06 - ½ cup grated Parmesan cheese
07 - 3½ oz fresh baby spinach
08 - Salt and freshly ground black pepper, to taste
09 - Pinch of ground nutmeg
→ Garnish
10 - Extra grated Parmesan cheese
11 - Freshly cracked black pepper
# How To Cook:
01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface, about 2–3 minutes. Drain and set aside.
02 - While the gnocchi cook, melt the butter in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
03 - Pour in the heavy cream and milk; bring to a gentle simmer. Stir in the Parmesan cheese until smooth and melted.
04 - Add the spinach and cook for 2–3 minutes, stirring, until wilted.
05 - Season the sauce with salt, pepper, and nutmeg.
06 - Add the cooked gnocchi to the skillet and toss gently to coat in the sauce. Let everything heat through for 1–2 minutes.
07 - Serve immediately, garnished with extra Parmesan and freshly cracked black pepper.
# Expert Tips:
01 -
- Everything comes together in under 30 minutes but tastes like it simmered all afternoon
- The sauce clings to every pillow of gnocchi instead of pooling at the bottom of the bowl
- It adapts easily to whatever you have in your fridge
02 -
- Do not overcook the gnocchi or they will turn gummy and absorb too much water
- The sauce continues thickening off the heat so pull it slightly earlier than you think
- Reserve a splash of pasta water just in case the sauce needs loosening
03 -
- Room temperature cream incorporates more smoothly than cold from the fridge
- A micrograted Parmesan melts into the sauce instead of leaving stringy bits