Creamy Gnocchi with Spinach

I made this on a Tuesday when the fridge was almost empty and I needed something warm fast. The gnocchi had been sitting in the pantry for weeks, and I grabbed the last handful of spinach from the crisper drawer. Twenty minutes later, I was scraping the pan clean, wondering why I ever bothered with complicated dinners.

My neighbor knocked on the door one evening just as I plated this, so I split it into two bowls and we ate standing at the counter. She asked for the recipe three times before leaving, and now she makes it more than I do.

Ingredients

• Potato gnocchi: Fresh ones cook faster and taste cloudlike, but the shelf stable kind works beautifully and keeps forever in your pantry.
• Fresh baby spinach: It wilts down to almost nothing, so dont be shy with the handful you toss in.
• Onion: Finely chopped so it melts into the sauce and sweetens everything without fighting for attention.
• Garlic: Two cloves minced fine, because garlic and cream were always supposed to meet like this.
• Heavy cream: This is what makes the sauce wrap around each gnocchi like a soft blanket.
• Parmesan cheese: Grate it fresh if you can, the stuff in the green can just doesnt melt the same way.
• Butter and olive oil: Together they build a base that tastes richer than either one alone.
• Nutmeg: Just a pinch, but it wakes up the cream in a way you cant quite name.
• Salt and black pepper: Taste as you go, the Parmesan adds salt too so go easy at first.

Instructions

Boil the gnocchi:

Bring a big pot of salted water to a rolling boil, drop in the gnocchi, and watch them bob to the surface in two or three minutes. Drain them gently so they dont bruise.

Start the sauce base:

While the water heats, melt butter and olive oil together in a wide skillet over medium heat. Add the onion and let it soften and turn translucent, about three minutes of stirring now and then.

Add the garlic:

Toss in the minced garlic and stir for just thirty seconds until the kitchen smells like warmth. Dont let it brown or itll taste sharp.

Wilt the spinach:

Drop in the spinach and stir until it collapses into the pan, one or two minutes at most. It shrinks so fast youll think you added too little.

Build the cream sauce:

Turn the heat down low, pour in the cream, and sprinkle in the nutmeg. Stir gently and let it simmer for two or three minutes until it thickens just enough to coat the back of a spoon.

Melt in the Parmesan:

Stir in the grated Parmesan until it disappears into the sauce and everything turns silky. Season with salt and pepper, tasting as you go.

Toss the gnocchi:

Add the drained gnocchi to the skillet and fold them into the sauce gently so they dont break. Let everything warm through together for a minute or two.

Serve:

Spoon into bowls while its still steaming, then top with extra Parmesan and a few cracks of black pepper.

Save

The first time I made this for my family, my brother looked up from his bowl and said it tasted like the kind of restaurant we could never afford. I told him it cost less than takeout pizza, and he just shook his head and went back for seconds.

What to Do with Leftovers

Reheat gently in a skillet with a splash of cream or milk, because the microwave can make the gnocchi rubbery. I once stirred leftover gnocchi into beaten eggs and baked it like a frittata, and it disappeared faster than the original dinner.

How to Make It Your Own

Toss in sun dried tomatoes for a sweet tangy bite, or sauteed mushrooms if you want something earthy. Swap the cream for half and half if you want it lighter, or use plant based cream and vegan Parmesan to keep it dairy free without losing the richness.

Pairing and Serving Ideas

A cold glass of Pinot Grigio cuts through the cream beautifully, but honestly a simple green salad and some crusty bread is all you need. Sometimes I serve this in shallow bowls so everyone can see the sauce pooling at the bottom.

• Sprinkle red pepper flakes on top if you want a little heat.
• Add a squeeze of lemon juice at the end to brighten everything up.
• Serve it family style in the skillet if youre feeling cozy.

Save

This is the kind of recipe that makes you feel capable on a hard day. I hope it does the same for you.

Recipe FAQs

→ What type of gnocchi works best for this dish?

Fresh or shelf-stable potato gnocchi both work well. Fresh gnocchi offer a softer texture while shelf-stable options provide convenience.

→ Can I substitute heavy cream in the sauce?

Yes, half-and-half can be used for a lighter sauce, and plant-based creams with vegan Parmesan provide a dairy-free alternative.

→ How do I know when gnocchi are cooked properly?

Cook gnocchi in boiling salted water until they float to the surface, usually after 2–3 minutes.

→ What is the purpose of nutmeg in the sauce?

A small amount of ground nutmeg adds warmth and depth that complements the creamy sauce without overpowering it.

→ Can additional ingredients be added for more flavor?

Yes, stirring in sun-dried tomatoes or sautéed mushrooms adds extra flavor and texture.