Creamy Gnocchi with Spinach (Printable)
Tender potato gnocchi tossed in a garlicky cream sauce with fresh spinach and Parmesan—a comforting, quick weeknight dinner.
# What You Need:
→ Gnocchi
01 - 1 lb potato gnocchi (fresh or shelf-stable)
→ Vegetables
02 - 5 oz fresh baby spinach, washed
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
→ Dairy
05 - 3/4 cup + 2 tbsp heavy cream
06 - 1/2 cup freshly grated Parmesan cheese
07 - 1 tbsp unsalted butter
→ Seasonings
08 - 1/2 tsp salt (plus more for gnocchi water)
09 - 1/4 tsp freshly ground black pepper
10 - Pinch of nutmeg (optional)
→ Garnish
11 - Extra Parmesan cheese
12 - Freshly ground black pepper
# Steps:
01 - Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually about 2–3 minutes, until they float. Drain and set aside.
02 - Meanwhile, in a large skillet over medium heat, melt the butter. Add the chopped onion and sauté for 2–3 minutes until translucent.
03 - Add the minced garlic and cook for 30 seconds, stirring so it doesn't burn.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in the salt, pepper, and nutmeg (if using).
05 - Add the spinach and cook, stirring, until wilted (about 1–2 minutes).
06 - Stir in the grated Parmesan until melted and the sauce is smooth.
07 - Add the cooked gnocchi to the skillet and toss gently to coat in the sauce. Warm through for 1–2 minutes.
08 - Taste and adjust seasoning if needed. Serve immediately, garnished with extra Parmesan and black pepper.
# Expert Advice:
01 -
- The sauce comes together in exactly the time it takes for water to boil and gnocchi to cook, making it feel like culinary magic on busy weeknights.
- Those pillow-soft gnocchi swimming in a garlicky cream sauce create this incredible texture contrast that somehow makes everything in life seem momentarily manageable.
02 -
- The sauce might look too thin at first, but it thickens considerably as the cheese melts and the gnocchi release some of their starch into the mixture.
- I learned after several gummy disasters that gnocchi should never be rinsed after cooking, as the starchy exterior is crucial for the sauce to adhere properly.
03 -
- Reserve about half a cup of the starchy gnocchi cooking water before draining, then add a splash to your sauce if it ever looks like it's becoming too thick or starting to separate.
- For an incredible flavor boost, infuse your cream by adding a sprig of fresh thyme or rosemary to the pan while the cream simmers, removing it before adding the cheese.