Creamy Spinach Gnocchi Recipe

This creamy spinach gnocchi recipe is my go-to comfort food because it perfectly balances indulgent creaminess with a touch of nutty crunch from the optional pine nuts. Plus, it’s super quick to whip up, making it the ideal dish for impressing friends with minimal effort on a busy weeknight!

The harmony of flavors in my Creamy Spinach Gnocchi recipe is something I adore. The rich creaminess from heavy cream, paired with the earthiness of fresh baby spinach, makes this dish a comforting, delicious delight.

And I think it is the freshly grated Parmesan cheese that makes it so luscious, while the hint of nutmeg that permeates the dish elevates it beautifully.

Ingredients

• Potato Gnocchi: A classic Italian pasta that’s soft, pillowy, and satisfying, providing carbohydrates for energy.
• Heavy Cream: Rich and luscious, it lends creaminess to the dish and enhances flavor.
• Parmesan Cheese: Adds a nutty, savory taste, and a good source of protein and calcium.
• Garlic: Offers a pungent, aromatic richness, with potential health benefits like boosting immunity.
• Spinach: A nutritious green, high in iron, vitamin K, and antioxidants, adding freshness and color.
• Pine Nuts: Optional for a crunchy texture and are rich in healthy fats and protein.

Ingredient Quantities

• 1 pound potato gnocchi
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 ounces fresh baby spinach
• 1 tablespoon olive oil
• 1/4 cup toasted pine nuts (optional)

Instructions

1. Put a big pot of salted water on to boil and cook the potato gnocchi according to the directions on the package, until they float to the top. Drain them and set them aside.

2. In a big frying pan, melt the unsalted butter over medium heat. Toss in the minced garlic and let it sizzle for about 1 minute until it gives off a good smell.

3. Add the heavy cream and bring to a gentle simmer. Stir in the freshly grated Parmesan cheese, allowing it to melt completely and thicken the sauce.

4. Add ground nutmeg, salt, and black pepper to the sauce to season it. Mix thoroughly.

5. Put the new baby spinach into the skillet. Cook, making sure to stir every so often, and wait for the spinach to shrink down and become nice and soft, about 3-4 minutes.

6. In another smaller pan, over medium heat, warm the olive oil. Put the gnocchi in the pan with the oil, and let it be sautéed until browned slightly. This should take about 2-3 minutes. Using a pan to finish cooking the gnocchi ensures that it will achieve the perfect slightly-golden color that makes it look as good as it tastes.

7. Move the sautéed gnocchi into the skillet that contains the creamy spinach sauce. Stir the gnocchi into the sauce so that it coats the gnocchi evenly.

8. Allow the gnocchi and sauce to simmer together on low heat for an additional 2-3 minutes to make sure everything is completely mixed together.

9. If one is using them, they should be sprinkled over the top for added texture and flavor.

10. Serve the hot, creamy spinach gnocchi, and if you want a little something extra, garnish it with some freshly grated Parmesan cheese.

Equipment Needed

1. Large pot
2. Strainer or colander
3. Large frying pan
4. Smaller frying pan
5. Wooden spoon or spatula
6. Kitchen knife
7. Cutting board
8. Measuring spoons
9. Measuring cups
10. Cheese grater

FAQ

• Can I use frozen spinach instead of fresh?You can, indeed, use frozen spinach as a substitute. Make sure it is thawed completely, then squeeze out any excess moisture before you add it to the sauce.
• What can I use instead of heavy cream?For a lighter version, you can use half-and-half or a combination of milk and cream cheese, but the sauce might not be as rich.
• Can this dish be made ahead of time?The sauce can be made a few hours ahead of time, but this dish is best served right after cooking. If you do make the sauce early, reheat it gently on the stove before you serve it.
• Is there a substitute for Parmesan cheese?You can use Pecorino Romano or Grana Padano, but keep in mind that they might give a somewhat different flavor.
• How can I make this dish vegetarian?The dish is vegetarian, as stated; just make sure that the Parmesan cheese used is vegetarian-friendly, as some is made with animal rennet.
• Can I use store-bought gnocchi?Definitely, ready-made gnocchi from the store is ideal and cuts down the time needed for prep.
• What is the purpose of nutmeg in this recipe?The creamy sauce gets a subtle warmth and depth of flavor from nutmeg, which is in the dish to enhance overall taste.

Substitutions and Variations

For sweet potato gnocchi: Use potato gnocchi for a slightly less sweet version.
To make a substitute for heavy cream: Use half-and-half, or a mix of milk and cream cheese, for a lighter option.
For Parmesan cheese, similar substitutes like Pecorino Romano or Grana Padano can be used for their comparably salty and nutty flavor.
For freshly picked baby spinach: Kale or Swiss chard can be a substitute; just be sure to chop them finelylest them get tough and chewy in the finished dish. Cooking them down will set the final texture; unevenly chopped greens will yield uneven cooking.
To get the flavor of toasted pine nuts: Use toasted walnuts or almonds instead for an equally delicious flavor and an equally nutty end result.

Pro Tips

1. Brown Butter for Extra Flavor Instead of just melting the butter, let it brown slightly before adding the garlic. This will add a nutty depth to the sauce that complements the Parmesan and spinach perfectly.

2. Boost Garlic Aroma Add a pinch of salt to the garlic when sautéing. It helps to soften the garlic and enhances its aromatic quality.

3. Adjust Sauce Consistency If the sauce thickens too much after adding the Parmesan, you can loosen it by adding a splash of pasta water (reserved from cooking the gnocchi). The starch in the water will help to bind the sauce and give it a silky texture.

4. Toast Pine Nuts with Care If using pine nuts, toast them in a dry pan over medium heat, shaking often, until they are golden brown. Keep a close eye on them as they can burn quickly.

5. Balance the Nutmeg Nutmeg can be quite powerful, so start with a small amount and add more to taste if desired. It should enhance the flavors without overpowering them.