Creamy Gnocchi Spinach Cream Sauce (Printable)
Tender gnocchi in a rich cream sauce with spinach and parmesan. Ready in 25 minutes.
# What You'll Need:
→ Gnocchi
01 - 1.1 lb potato gnocchi (fresh or store-bought)
→ Vegetables
02 - 7 oz fresh baby spinach, washed
03 - 2 cloves garlic, minced
04 - 1 small shallot, finely chopped
→ Cream Sauce
05 - 3/4 cup plus 1 tbsp heavy cream
06 - 2 oz freshly grated Parmesan cheese, plus extra for serving
07 - 1 tbsp unsalted butter
08 - 1 tbsp olive oil
09 - 1/4 tsp freshly grated nutmeg
10 - Salt and freshly ground black pepper, to taste
→ Optional Garnish
11 - Fresh basil leaves
12 - Cracked black pepper
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface, about 2 to 3 minutes. Drain and set aside.
02 - In a large skillet over medium heat, melt butter with olive oil. Add shallot and sauté until translucent, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds.
03 - Add spinach to the skillet and cook, stirring, until wilted, approximately 2 minutes.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in nutmeg, salt, and pepper.
05 - Add cooked gnocchi to the skillet and toss to coat thoroughly. Stir in Parmesan cheese and cook for 1 to 2 minutes until the sauce thickens and gnocchi are heated through.
06 - Taste and adjust seasoning if necessary. Serve immediately, garnished with extra Parmesan, fresh basil leaves, and cracked black pepper if desired.
# Expert Advice:
01 -
- It tastes restaurant-quality but asks almost nothing of you—no complicated techniques, just good ingredients in a pan.
- That moment when the cream hits the warm gnocchi and everything becomes golden and tender is pure kitchen magic.
- Spinach hides in there so gracefully that even people who claim to hate greens end up eating every bite.
02 -
- Don't skip salting the pasta water generously—it's your only chance to season the gnocchi itself, and undersalted water means bland bites no amount of sauce can fix.
- The cream will break or become grainy if it gets too hot or if you're rough with the stirring; low to medium heat and gentle folding keep everything velvety and smooth.
03 -
- Have all your ingredients prepped and within arm's reach before you start cooking—this dish moves quickly and there's no time to chop garlic while cream is simmering.
- If your sauce breaks and becomes grainy, whisk in a tablespoon of cold cream off heat to bring it back together, or start fresh with a new splash of cream stirred in gently.