Creamy Gnocchi with Spinach (Printable)

Tender potato gnocchi coated in rich, garlicky cream sauce with fresh spinach and Parmesan. A comforting Italian-style meal ready in 25 minutes.

# What You'll Need:

→ Gnocchi

01 - 1 lb potato gnocchi, fresh or store-bought

→ Sauce

02 - 2 tbsp unsalted butter
03 - 2 cloves garlic, minced
04 - 3/4 cup plus 1 tbsp heavy cream
05 - 1/4 cup whole milk
06 - 1/2 cup grated Parmesan cheese
07 - 3.5 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 Make It:

01 - Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package directions until they float to the surface, approximately 2-3 minutes. Drain thoroughly in a colander and set aside.
02 - While the gnocchi cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.
03 - Pour in the heavy cream and milk, bringing the mixture to a gentle simmer. Gradually whisk in the grated Parmesan cheese, stirring continuously until completely melted and the sauce becomes smooth and velvety.
04 - Add the fresh baby spinach to the simmering sauce. Cook for 2-3 minutes while stirring constantly until the spinach is completely wilted and incorporated into the sauce.
05 - Add salt, freshly ground black pepper, and nutmeg to taste. Stir well to distribute the seasonings evenly throughout the sauce.
06 - Add the cooked, drained gnocchi to the skillet. Gently toss to coat each piece thoroughly in the creamy sauce. Allow everything to heat through for 1-2 minutes. Serve immediately, garnished with additional grated Parmesan and freshly cracked black pepper.

# Expert Advice:

01 -
  • The sauce comes together so quickly youll feel like you cheated somehow
  • Leftovers actually taste better the next day, if you somehow manage to have any
02 -
  • Overcooking gnocchi turns them into dense little pillows that soak up all your sauce and become heavy
  • The sauce thickens quickly off heat, so remove from heat a minute before you think its ready
03 -
  • Reserve a splash of gnocchi cooking water to thin the sauce if it gets too thick
  • Grate your Parmesan from a wedge, the pre shredded stuff never melts smoothly

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