Creamy Gnocchi Spinach (Printable version)

Tender potato gnocchi coated in a rich, garlicky cream sauce with sautéed spinach and Parmesan.

# 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 - 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 Make It:

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 thoroughly 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 1 minute until fragrant, being careful not to burn it.
03 - Pour in the heavy cream and whole milk. Bring to a gentle simmer, then stir in the grated Parmesan cheese until completely smooth and melted.
04 - Add the fresh baby spinach to the sauce and cook for 2–3 minutes, stirring constantly, until the leaves are fully wilted and incorporated.
05 - Season the sauce generously with salt, freshly ground black pepper, and a pinch of ground nutmeg. Taste and adjust as needed.
06 - Add the cooked gnocchi to the skillet and toss gently to coat evenly in the sauce. Let everything heat through for 1–2 minutes. Serve immediately, garnished with extra Parmesan and freshly cracked black pepper.

# Expert tips:

01 -
  • This comes together in barely 25 minutes but tastes like something you simmered all afternoon
  • The sauce clings to every nook and cranny of the gnocchi so you get flavor in every single bite
  • Its the kind of meal that makes people pause and say wow after the first forkful
02 -
  • Reserve about 1/4 cup of the gnocchi cooking water before draining—it is magic for loosening the sauce if it gets too thick
  • The sauce thickens rapidly off the heat, so if it looks too thin while cooking, give it another minute before adding more liquid
  • Gnocchi absorbs sauce quickly, so serve this immediately rather than letting it sit while you set a fancy table
03 -
  • Grate your Parmesan from a wedge if possible—pre-grated cheese has cellulose that prevents smooth melting
  • Do not overcrowd the skillet when tossing everything together or the gnocchi will break apart

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