Creamy Gnocchi with Spinach (Printer-friendly)

Tender potato gnocchi in a rich sauce with fresh spinach and garlic for quick, comforting dining.

# What You Need:

→ Gnocchi

01 - 1 lb potato gnocchi (fresh or shelf-stable)

→ Vegetables

02 - 5 oz fresh baby spinach, washed
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Sauce

05 - ¾ cup plus 1 tbsp heavy cream
06 - ½ cup grated Parmesan cheese
07 - 1 tbsp unsalted butter
08 - 1 tbsp olive oil
09 - ¼ tsp ground nutmeg
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - Extra grated Parmesan
12 - Freshly cracked black pepper

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float, about 2–3 minutes. Drain and set aside.
02 - Heat the butter and olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
03 - Stir in the minced garlic and cook for 30 seconds until fragrant.
04 - Add the fresh spinach and sauté until just wilted, 1–2 minutes.
05 - Reduce heat to low. Pour in the heavy cream, add ground nutmeg, and stir. Cook gently for 2–3 minutes until the sauce thickens slightly.
06 - Stir in the grated Parmesan until melted and smooth. Season with salt and freshly ground black pepper to taste.
07 - Add the drained gnocchi to the sauce and toss gently to coat evenly. Warm through for 1–2 minutes.
08 - Plate immediately and garnish with extra grated Parmesan and freshly cracked black pepper.

# Expert Tips:

01 -
  • It tastes like you spent an hour in the kitchen, but youre done before the pasta water even boils twice.
  • The sauce clings to every pillow soft gnocchi like it was meant to be there.
  • You can double it without thinking, and somehow it still feels special enough for company.
02 -
  • Dont rinse the gnocchi after draining, that starchy coating helps the sauce grab on.
  • If the sauce gets too thick, splash in a spoonful of the gnocchi cooking water to loosen it back up.
  • Use low heat once the cream goes in, high heat can make it break and turn grainy.
03 -
  • Grate your own Parmesan fresh, the pre grated stuff has anti caking agents that keep it from melting smooth.
  • Keep a ladle of pasta water nearby before you drain, it saves the sauce if it tightens up too much.
  • Taste the sauce before adding the gnocchi, its easier to fix the seasoning when the pan isnt crowded.

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