Gnocchi Alfredo with Spinach
Pillowy gnocchi in a creamy garlic alfredo sauce loaded with spinach is the ultimate comfort food and it’s ready and on the table within 20 minutes.
I surprised my gnocchi-loving kids with this delicious and decadent gnocchi alfredo with spinach from a recipe I found on Posh Journal. It was so easy to throw together and they both said it tasted fantastic and thought it paired nicely with a green salad with Fran’s vinaigrette.
How to Make Gnocchi Alfredo with Spinach
Bring a large pot of water to boil over high heat and season well with sea salt. Add the gnocchi and cook to al dente, per package instructions. Drain the gnocchi, reserving 1/2 cup of the cooking water.
Heat the butter in a large skillet over medium-high heat. Add the minced garlic and cook, stirring constantly for 30 seconds. Whisk in the heavy cream and reduce the heat to medium-low to simmer while the gnocchi is cooking.
Add the drained gnocchi into the simmering cream sauce along with the baby spinach; toss to coat evenly. Add parmesan cheese, reserved cooking water as needed, and season with sea salt and freshly cracked pepper, to taste; stir well until cheese is melted. Allow simmering for a minute or two until the sauce thickens a bit.
Ladle into serving bowls and serve immediately with additional parmesan cheese on the side. Enjoy.
Equipment
Ingredients
- 1 lb gnocchi, reserving ½ cup of the cooking water
- 2 tbsp butter
- 1 large clove of garlic, minced
- ¾ cup heavy cream
- ⅓ cup parmesan cheese, freshly & finely grated
- 2 cups baby spinach
- Sea salt and freshly cracked pepper, to taste
Instructions
- Bring a large pot of water to boil over high heat and season well with sea salt. Add the gnocchi and cook to al dente, per package instructions. Drain the gnocchi, reserving 1/2 cup of the cooking water.
- Heat the butter in a large skillet over medium-high heat. Add the minced garlic and cook, stirring constantly for 30 seconds.
- Whisk in the heavy cream and reduce the heat to medium-low to simmer while the gnocchi is cooking.
- Add the drained gnocchi into the simmering cream sauce along with the baby spinach; toss to coat evenly.
- Add parmesan cheese, reserved cooking water as needed, and season with sea salt and freshly cracked pepper, to taste; stir well until cheese is melted. Allow simmering for a minute or two until the sauce thickens a bit.
- Ladle into serving bowls and serve immediately with additional parmesan cheese on the side. Enjoy.
That looks like a perfect weekday meal!
I like how you turned an alfredo dish into health food by adding spinach 🙂 Thanks to buddy Joe’s gluten issue and the ability to buy flour free gnocchi, we have been eating more of it lately and we’ll try yours soon.
A delicious and comforting dush.
Hello perfect meal. I think this might be my ideal dinner!