Creamy Garlic Gnocchi (Print)

Tender gnocchi bathed in silky garlic cream sauce with fresh spinach. A comforting, restaurant-worthy 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

→ Vegetables

09 - 3.5 oz 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 2-3 minutes. Drain using a colander and set aside.
02 - Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 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. Cook for 2-3 minutes until the sauce achieves a slightly thickened consistency.
04 - Add the cooked gnocchi and fresh spinach to the skillet. Toss gently to coat all pieces evenly in the sauce, cooking for 1-2 minutes until the spinach wilts completely.
05 - Transfer to serving plates immediately. Garnish with additional Parmesan cheese and fresh cracked black pepper.

# Expert Advice:

01 -
  • It tastes like you spent an hour in the kitchen, but you'll be sitting down to eat in twenty-five minutes.
  • The garlic cream sauce clings to every pillowy gnocchi like it was meant to be there.
  • You can toss in whatever greens or vegetables you have wilting in the fridge and it still works beautifully.
  • It feels fancy enough for guests but forgiving enough for a tired Tuesday.
02 -
  • Don't let the garlic brown or it will turn bitter and ruin the whole sauce.
  • Use freshly grated Parmesan, not the pre-shredded kind, it melts smoother and tastes infinitely better.
  • If your sauce gets too thick, add a splash of the gnocchi cooking water to loosen it up.
03 -
  • Reserve a cup of the gnocchi cooking water before draining, it's starchy and perfect for adjusting sauce consistency.
  • If you want a little brightness, add a squeeze of lemon juice or a handful of fresh basil just before serving.
  • Use a large skillet so the gnocchi can spread out and get coated evenly without crowding.
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