Creamy Gnocchi Spinach Sauce (Printable View)

Tender gnocchi in rich cream sauce with spinach and parmesan.

# Ingredient List:

→ 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 - Melt butter with olive oil in a large skillet over medium heat. Add shallot and cook for 2 minutes until translucent. Add garlic and sauté for 30 seconds until fragrant.
03 - Add fresh 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 freshly ground black pepper.
05 - Add cooked gnocchi to the skillet and toss to coat in the sauce. Stir in Parmesan cheese and cook for 1 to 2 minutes until sauce thickens and gnocchi are heated through.
06 - Adjust seasoning if needed. Serve immediately garnished with extra Parmesan, fresh basil leaves, and cracked black pepper as desired.

# Expert Suggestions:

01 -
  • It tastes like restaurant-quality comfort food but comes together in under thirty minutes.
  • The cream sauce is so silky and forgiving that even small mistakes disappear into something delicious.
  • Spinach hides beautifully in the sauce, so you get something nutritious without it feeling virtuous.
02 -
  • If the sauce seems too thin after the cheese goes in, you haven't simmered it enough—another minute over gentle heat fixes this, and the starch from the gnocchi will help thicken things naturally.
  • Oversalting happens easily because the parmesan and butter are already salty; start conservatively and taste before you add more.
  • The cream sauce breaks if it boils too hard, so keep things at a soft simmer from the moment cream touches the pan.
03 -
  • Fresh nutmeg grated right into the pan makes a visible difference in flavor and shows care in a way that pre-ground can't quite match.
  • Reserving a cup of pasta water before draining is insurance—if the sauce tightens up as things cool, a splash brings it back to silky life.

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