Creamy Garlic Gnocchi with Spinach

The smell of garlic hitting hot butter always reminds me of late weeknights when I needed something quick but satisfying. I picked up gnocchi on a whim one evening, not knowing what to do with it, and started building this cream sauce from what I had in the fridge. The pillowy dumplings soaked up the sauce so perfectly that I forgot I was too tired to cook. It became my go-to comfort dish without even trying.

I made this for a friend who swore she didn't like gnocchi because it was always too heavy. She watched me toss the tender dumplings in that silky sauce, and by the time the spinach wilted in, she was already reaching for a fork. She finished her plate before I even sat down. Sometimes the simplest dishes are the ones that change minds.

Ingredients

• Potato gnocchi: The star of the dish, these soft dumplings cook in minutes and soak up sauce like little sponges, choose fresh or frozen depending on what your store carries.
• Unsalted butter: The base of the sauce that carries the garlic flavor without burning, and lets you control the salt level perfectly.
• Garlic cloves: Freshly minced garlic blooms in the butter and fills your kitchen with that unmistakable aroma, don't skip this step or use jarred.
• Heavy cream: This creates the luscious, velvety sauce that coats every piece of gnocchi, and it thickens beautifully as it simmers.
• Parmesan cheese: Freshly grated melts into the cream and adds a nutty, salty depth that makes the sauce taste expensive.
• Salt, black pepper, nutmeg: Simple seasonings that balance the richness, the nutmeg is optional but adds a subtle warmth I always notice when it's missing.
• Fresh baby spinach: Wilts right into the sauce in seconds, adding color, texture, and a little nutritional redemption to all that cream.
• Extra Parmesan and black pepper: For finishing, because a little extra cheese and a crack of pepper on top makes it feel complete.

Instructions

Boil the gnocchi:

Bring a large pot of salted water to a rolling boil, then add the gnocchi and watch them float to the surface after a couple of minutes, that's your signal they're ready. Drain them gently and set aside, they'll finish cooking in the sauce.

Sauté the garlic:

Melt the butter in a large skillet over medium heat, then add the minced garlic and stir constantly for a minute or two until it smells amazing but hasn't turned brown. This step fills your kitchen with the kind of smell that makes everyone wander in asking what's for dinner.

Build the cream sauce:

Pour in the heavy cream and let it come to a gentle simmer, then stir in the Parmesan, salt, pepper, and nutmeg if you're using it. Let it cook for a few minutes until it thickens just enough to coat the back of a spoon.

Combine everything:

Add the cooked gnocchi and fresh spinach to the skillet, tossing gently so every dumpling gets coated in that creamy sauce. The spinach will wilt almost immediately, and the gnocchi will soak up all those flavors as you stir.

Serve hot:

Plate it up right away while it's still steaming, then finish with a generous sprinkle of extra Parmesan and a few grinds of black pepper. It's best eaten immediately, straight from the skillet if no one's watching.

Save

There was a night I made this after a long day and didn't bother plating it fancy, just served it straight from the pan with a hunk of bread on the side. My partner looked up after the first bite and said it tasted like the kind of meal you'd pay too much for at a cozy restaurant. That's when I realized this recipe had earned its place in the weekly rotation.

Making It Your Own

This dish is incredibly flexible once you nail the basic technique. I've stirred in sautéed mushrooms when I had them, tossed in sun-dried tomatoes for a tangy kick, and even added a handful of peas for sweetness and color. Sometimes I'll use kale instead of spinach if that's what's in the fridge, it just needs an extra minute to wilt. The cream sauce is forgiving and welcomes whatever vegetables or proteins you want to sneak in.

Pairing and Serving

I usually serve this with a simple arugula salad dressed in lemon and olive oil to cut through the richness. A crisp white wine like Pinot Grigio works beautifully, but honestly, sparkling water with a twist of lemon is just as good if you're keeping it casual. If you want to stretch the meal, add some crusty bread to soak up every last bit of sauce, nobody ever complains about that move.

Storage and Reheating

Leftovers keep in the fridge for up to two days, though the gnocchi will absorb more sauce as it sits and the texture changes a bit. When reheating, add a splash of cream or milk to the pan and warm it gently over low heat, stirring frequently so it doesn't break. It won't be quite as perfect as fresh, but it's still a satisfying lunch the next day.

• Store in an airtight container and reheat within 48 hours for best texture.
• Add a little extra Parmesan when reheating to freshen up the flavor.
• Avoid microwaving if possible, stovetop reheating keeps the sauce from separating.

Save

This creamy garlic gnocchi has become one of those recipes I make without thinking, the kind that feels like a warm hug after a long day. I hope it finds a spot in your regular rotation too.

Recipe FAQs

→ Can I use fresh gnocchi instead of store-bought?

Yes, homemade gnocchi works beautifully. Fresh gnocchi typically cooks faster than frozen, taking 1–2 minutes to float. Frozen gnocchi may need 3–4 minutes. Check by removing one and tasting for doneness.

→ How do I prevent the cream sauce from breaking?

Keep the heat at medium and avoid boiling vigorously. Add cream gradually and stir constantly. If the sauce appears to separate, remove from heat and whisk in a splash of cold cream or pasta water to restore smoothness.

→ What can I substitute for heavy cream?

Half-and-half creates a lighter version with less richness. Crème fraîche or sour cream thinned with pasta water also work well. Whole milk requires a tablespoon of cornstarch mixed in to thicken properly.

→ How do I get the spinach to wilt evenly?

Tear larger spinach leaves into bite-sized pieces for even wilting. Add spinach just before serving and toss gently for 1–2 minutes. The residual heat from the hot sauce and gnocchi will wilt it perfectly without overcooking.

→ Can I make this dairy-free?

Use dairy-free butter and plant-based heavy cream alternatives like coconut or cashew cream. Nutritional yeast can replace Parmesan for a similar umami depth. Ensure the gnocchi is egg-free for a fully vegan version.

→ What wine pairs best with this dish?

A crisp Italian Pinot Grigio complements the creamy sauce beautifully. The acidity cuts through the richness while the mineral notes enhance the garlic and herbs. Sparkling water with lemon offers a refreshing non-alcoholic option.