Creamy Gnocchi with Spinach (Print View)
Tender gnocchi in rich garlicky cream sauce with 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 (optional)
→ 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, approximately 2 to 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 brown it.
03 - Pour in the heavy cream and milk. Bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese continuously until fully melted and the sauce becomes smooth and creamy.
04 - Add the fresh baby spinach to the skillet. Cook for 2 to 3 minutes, stirring frequently, until the spinach is completely wilted and incorporated into the sauce.
05 - Season the cream sauce generously with salt and freshly ground black pepper. Add the pinch of ground nutmeg if using to enhance the flavor depth.
06 - Add the cooked and drained gnocchi to the skillet. Toss gently to coat each piece evenly with the creamy spinach sauce. Let everything heat through for 1 to 2 minutes. Serve immediately, garnished with extra grated Parmesan and freshly cracked black pepper.
# Expert Tips:
01 -
- The sauce coats every single piece perfectly and clings like a hug
- It transforms basic ingredients into restaurant quality comfort food
02 -
- Do not rinse the cooked gnocchi or the sauce will slide right off instead of sticking
- The sauce thickens quickly off heat so have everything ready before you start
03 -
- Grate your own Parmesan because pre-grated resists melting smoothly
- Keep the heat at medium or the cream might separate and break on you