Green Gnocchi with Cream Sauce

These are gnudi’s rustic cousin. Fresh spinach gets cooked, squeezed bone-dry, and mixed with ricotta, Parmesan, egg, and just enough flour to hold everything together. The result is a tender, pillowy dumpling with a beautiful green color and a flavor that’s far more interesting than plain potato gnocchi.

Squeezing the spinach completely dry is the single most important step. Any water left behind makes the dough wet, which means you add more flour to compensate, and more flour means tough, heavy gnocchi instead of light ones. Wring it out with your hands until nothing drips.

The cream sauce is just butter and heavy cream simmered together for 20 to 30 minutes until thickened. No flour, no roux. Just two ingredients reduced into a rich, silky coating that clings to each dumpling. A generous shower of freshly grated Parmesan finishes it off.

These gnocchi float when they’re done. Once they bob to the surface, give them another 30 seconds, then lift them out with a slotted spoon. Overcooking makes them fall apart.

Pro Tips

• Keep the gnocchi small, no larger than ¾ inch. Bigger ones cook unevenly and fall apart easily.
• Flour your hands frequently while shaping. The dough is intentionally sticky for a lighter texture.
• These freeze beautifully. Freeze on trays first, then transfer to bags. Cook straight from frozen.
• Use freshly grated nutmeg, not pre-ground. The difference in aroma and warmth is dramatic.

Variations

• Swap spinach for Swiss chard or kale for a different green and slightly earthier flavor.
• Brown the butter in the cream sauce for a nuttier, deeper flavor.
• Toss with a simple tomato sauce instead of cream for a lighter option.