Creamy Garlic Gnocchi (Print View)

Tender potato gnocchi in a luxurious garlic cream sauce with fresh spinach. An elegant, comforting Italian main 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 ounces fresh baby spinach

→ Garnish

10 - Extra Parmesan cheese for serving
11 - Freshly ground black pepper

# Method:

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, ensuring it does not 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 slightly thickened.
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 - Serve immediately, garnished with extra Parmesan and fresh black pepper.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but you'll be done before the pasta water even cools.
  • The garlic cream clings to every pillowy gnocchi like it was designed for this moment.
  • You probably have most of these ingredients already, which makes it perfect for those nights when takeout feels too lazy and cooking feels too hard.
  • Spinach wilts right into the sauce, so you get your greens without even trying.
02 -
  • Don't overcook the gnocchi or they'll turn gummy and sad. As soon as they float, they're done.
  • If your sauce looks too thick, splash in a little pasta water or extra cream to loosen it up.
  • Always use freshly grated Parmesan. The pre-shredded kind has anti-caking agents that make the sauce grainy instead of smooth.
03 -
  • Salt your pasta water generously. It should taste like the sea, and it's your only chance to season the gnocchi from the inside out.
  • Don't walk away from the garlic while it sautés. It goes from fragrant to burnt in seconds, and burnt garlic will ruin the whole dish.
  • If you want a little brightness, finish with a squeeze of lemon juice or a handful of fresh basil right before serving.
Return