Creamy Gnocchi with Spinach (Printable)
Tender gnocchi coated in creamy sauce with fresh spinach, Parmesan, and a touch of garlic for easy comfort.
# What You'll Need:
→ Gnocchi
01 - 1 lb (500 g) potato gnocchi (fresh or shelf-stable)
→ Vegetables
02 - 5 oz (150 g) fresh baby spinach, washed
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Sauce
05 - ¾ cup plus 1 tbsp (200 ml) heavy cream
06 - ½ cup (60 g) 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 - While gnocchi cooks, heat butter and olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, approximately 3 minutes.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add fresh spinach to the skillet and sauté until just wilted, about 1–2 minutes.
05 - Reduce heat to low. Pour in heavy cream, add ground nutmeg, and stir. Cook gently for 2–3 minutes until the cream thickens slightly.
06 - Incorporate grated Parmesan cheese until smooth and melted. Season with salt and freshly ground black pepper to taste.
07 - Add drained gnocchi to the sauce and toss gently to coat. Warm through for 1–2 minutes.
08 - Plate the gnocchi and garnish with extra Parmesan and freshly cracked black pepper. Serve immediately.
# Tips from dashanddishes:
01 -
- It feels indulgent but comes together in 25 minutes, making weeknight cooking feel less like a chore and more like self-care.
- The nutmeg is the secret weapon—just enough to make people pause and ask what that incredible flavor is.
- Gnocchi has this cloud-like texture that cradles the sauce perfectly, turning a simple combination into something restaurant-worthy.
02 -
- If your cream breaks or becomes grainy, it's usually because the heat was too high—keep that flame low and gentle, treating the cream like something precious.
- Don't skip tasting and seasoning at the end because Parmesan adds saltiness that builds gradually, and you need to adjust based on what you're actually tasting, not what the recipe says.
03 -
- Cook your gnocchi separately and drain them well, because water clinging to them can dilute your beautiful sauce.
- Taste the spinach raw before you use it—if it tastes bitter, give it an extra rinse, because that bitterness magnifies in the cream.