Creamy Gnocchi Spinach Cream (Printable)
Tender potato gnocchi in a garlicky cream sauce with fresh spinach and Parmesan cheese.
# What You Need:
→ Gnocchi
01 - 1 lb potato gnocchi (store-bought or homemade)
→ Vegetables
02 - 5 oz baby spinach
03 - 2 cloves garlic, finely minced
04 - 1 small yellow onion, finely chopped
→ Dairy
05 - ¾ cup plus 1 tbsp heavy cream
06 - ½ cup grated Parmesan cheese
07 - 1 tbsp unsalted butter
→ Seasonings
08 - ¼ tsp freshly grated nutmeg
09 - Salt, to taste
10 - Black pepper, to taste
11 - 1 tbsp olive oil
# How To Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook until they float to the surface, approximately 2 to 3 minutes. Drain well and set aside.
02 - Heat olive oil and butter in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until translucent.
03 - Incorporate the minced garlic into the skillet and cook for 30 seconds until fragrant.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in the nutmeg, salt, and black pepper.
05 - Add the baby spinach and cook for 2 to 3 minutes, stirring occasionally, until wilted.
06 - Add the drained gnocchi to the skillet and gently toss to coat evenly. Sprinkle with Parmesan cheese and stir until the cheese melts and the sauce thickens slightly.
07 - Adjust seasoning as needed and serve immediately, optionally garnished with extra Parmesan cheese.
# Expert Suggestions:
01 -
- Gnocchi cooks in minutes, making this feel restaurant-quality but totally doable on a weeknight.
- The cream sauce is forgiving—it comes together while your pasta drains, no complicated timing required.
- Spinach sneaks into every bite, so you're eating something nourishing that tastes purely indulgent.
02 -
- Don't let the cream boil hard or it can separate and turn grainy—keep the heat at medium and listen for gentle bubbles, not a rolling boil.
- Freshly grated Parmesan is non-negotiable; the pre-shredded versions have additives that prevent them from melting smoothly into the sauce.
- Taste before serving; salt and pepper levels matter more here than in recipes where there are more competing flavors.
03 -
- Keep the gnocchi water at a rolling boil and have your colander ready—the moment they float, they're done, and leaving them in the water any longer makes them waterlogged and mushy.
- Grate your Parmesan fresh from a block just before you need it; the difference between that and pre-shredded is the difference between a sauce that silks together and one that stays slightly grainy.