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- 1 pound gnocchi (fresh or store-bought) - 2 cups fresh spinach, chopped - 1 cup heavy cream - 1 cup grated Parmesan cheese - 3 cloves garlic, minced - 2 tablespoons butter - 1 tablespoon olive oil - Salt and pepper to taste - Pinch of nutmeg (optional) - Fresh parsley, chopped (for garnish) Use fresh spinach for the best flavor. Look for bright green leaves. Aged Parmesan gives a richer taste. Choose heavy cream instead of light cream for a thicker sauce. Ensure the garlic is fresh for a strong aroma. If using store-bought gnocchi, pick a high-quality brand for better texture. For a lighter option, use half-and-half instead of heavy cream. You can swap Parmesan for a dairy-free cheese if needed. For gluten-free diets, use gluten-free gnocchi. If you prefer, replace spinach with kale or Swiss chard. You can also use garlic powder if you don’t have fresh garlic. First, fill a large pot with water and add salt. Bring the water to a boil. Add the gnocchi. If you use fresh gnocchi, they will float in about 2-3 minutes. This means they are ready. Drain the gnocchi well and set them aside for later. In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and cook for about one minute. You want the garlic to smell good but not brown. Pour in the heavy cream and let it simmer gently. Stir it well to mix. Gradually add the grated Parmesan cheese. Keep stirring until the sauce looks creamy and smooth. Add the chopped spinach to the skillet, cooking it until it wilts, which takes about 2-3 minutes. Season with salt, pepper, and a pinch of nutmeg if you like. Now it's time to bring it all together. Add the cooked gnocchi to the skillet. Gently toss them in the creamy sauce. Cook for another 2 minutes to heat everything. Finally, remove from heat and garnish with fresh parsley. Enjoy your creamy garlic Parmesan spinach gnocchi! To get a creamy sauce, start with fresh ingredients. Use heavy cream for rich flavor. Heat the cream slowly; this helps it mix well with cheese. Stir in the Parmesan cheese gradually. This way, it melts smoothly. If the sauce is too thick, add a splash of pasta water. It adds creaminess and helps the sauce cling to the gnocchi. Cooking gnocchi is simple. Boil them in salted water until they float. This usually takes about 2-3 minutes. Don’t overcrowd the pot; cook in batches if needed. Once they float, drain them gently. Avoid overcooking, as they can become mushy. Toss the gnocchi in the sauce right after draining for the best flavor. Garnishing makes your dish look great. Use fresh parsley for a pop of color. It adds freshness too. You can drizzle extra cream on top for a fancy touch. A sprinkle of Parmesan cheese enhances the flavor and looks appealing. Serve in shallow bowls to show off the creamy sauce. {{image_2}} You can boost the protein in your creamy garlic Parmesan spinach gnocchi by adding chicken or shrimp. For chicken, use cooked, shredded pieces. Sauté the chicken in the skillet before adding the cream. For shrimp, add them directly to the sauce. Cook them until they turn pink. This adds flavor and makes the dish more filling. If you want a vegetarian option, skip the meat and enjoy the dish as is. For a vegan choice, replace the heavy cream with coconut milk or cashew cream. Use nutritional yeast instead of Parmesan for that cheesy flavor. You can also try tofu or tempeh for added protein. This way, everyone can enjoy this creamy delight. Enhance the flavor with fresh herbs like basil or thyme. Add these when you toss the spinach in the sauce. A pinch of red pepper flakes can give it a nice kick. For a unique twist, try adding lemon zest. It brightens up the dish and adds freshness. Experiment with different spices to find your favorite combo! To store your creamy garlic parmesan spinach gnocchi, let it cool first. Place the leftovers in an airtight container. This dish keeps well in the fridge for up to three days. When you want to enjoy it again, just take it out and reheat. If you want to freeze your dish, it is best to freeze the gnocchi and sauce separately. Cooked gnocchi can freeze well for up to two months. Use a freezer-safe bag or container. Make sure to remove as much air as possible. For the sauce, let it cool, then pour it into a freezer-safe container. This can also freeze for up to two months. When you are ready to eat your leftovers, use the stove for the best results. Add a splash of cream or water to the sauce to help it return to its creamy state. Heat over medium heat until warm. Stir often to avoid burning. If you use the microwave, cover the dish and heat in short bursts, stirring between each. Enjoy your meal just like the first time! Yes, you can use frozen gnocchi. Just cook it straight from the freezer. Follow the package directions for the best results. The cooking time may be a bit longer. When it floats, it’s ready. You can use half-and-half or whole milk. For a dairy-free option, try coconut cream. These substitutes will change the taste a bit. Adjust your seasoning to match. This creamy garlic parmesan spinach gnocchi lasts about three days in the fridge. Store it in an airtight container. Reheat gently on the stove or microwave. The sauce may thicken, so add a splash of milk or cream to loosen it. This blog post covered everything from ingredients to storage tips for gnocchi. You learned about key components for both the dish and its sauce. I shared tricks for creamy sauces and perfect cooking. You can also find ways to adapt this meal for different diets. Now, you have the tools to make a delicious gnocchi dish. Embrace your culinary creativity and enjoy cooking!

Creamy Garlic Parmesan Spinach Gnocchi

Indulge in a delightful dish with this creamy garlic parmesan spinach gnocchi recipe! In just 20 minutes, you can create a rich and flavorful meal that perfectly balances creamy sauce and fresh spinach. Discover how simple ingredients come together to elevate your dinner experience. Click through to explore the full recipe and impress your family or guests with this easy-to-make comfort food!
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Ingredients
  

1 pound gnocchi (fresh or store-bought)

2 cups fresh spinach, chopped

1 cup heavy cream

1 cup grated Parmesan cheese

3 cloves garlic, minced

2 tablespoons butter

1 tablespoon olive oil

Salt and pepper to taste

Pinch of nutmeg (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot of boiling salted water, cook the gnocchi according to package instructions. Once they float to the surface, about 2-3 minutes, drain and set aside.

    In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

      Pour in the heavy cream and bring it to a gentle simmer. Stir continuously to combine.

        Gradually add the grated Parmesan cheese, stirring until the sauce is creamy and smooth.

          Add the chopped spinach to the skillet, and cook until wilted, about 2-3 minutes.

            Season the sauce with salt, pepper, and a pinch of nutmeg (if using) to taste.

              Add the cooked gnocchi to the skillet and gently toss to coat them in the creamy sauce. Cook for an additional 2 minutes to heat everything through.

                Remove from heat and garnish with fresh parsley before serving.

                  Prep Time: 10 min | Total Time: 20 min | Servings: 4

                    - Presentation Tips: Serve in shallow bowls, drizzled with a bit of extra cream and a sprinkle of Parmesan on top for a beautiful finish.