This Creamy Spinach Gnocchi with Smoked Paprika Garlic Sauce is a quick, comforting, and flavor-packed dish that comes together in just 20 minutes—all in one pan. The pillowy gnocchi is coated in a velvety cream sauce infused with garlic, smoked paprika, and fresh spinach for a dinner that’s both indulgent and easy to make.
Why You’ll Love This Recipe
I love this recipe because it delivers rich, satisfying flavor in no time. The smoked paprika adds warmth and depth, the garlic keeps it aromatic, and the spinach gives a fresh pop of color and nutrients. Best of all, the gnocchi cooks right in the sauce, soaking up every bit of flavor while saving me from extra dishes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Potato gnocchi (fresh or shelf-stable)
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Olive oil or butter
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Garlic, minced
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Smoked paprika
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Heavy cream (or half-and-half for a lighter version)
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Vegetable or chicken broth
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Fresh spinach (or frozen, thawed and drained)
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Parmesan cheese, grated
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Salt and pepper
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Red pepper flakes (optional, for heat)
Directions
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I heat olive oil in a large skillet over medium heat and sauté the garlic for about 30 seconds until fragrant.
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I stir in the smoked paprika, letting it bloom for 10–15 seconds to release its flavor.
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I pour in the cream and broth, bringing it to a gentle simmer.
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I add the gnocchi directly to the sauce and cook for 4–5 minutes, stirring occasionally, until tender and slightly thickened.
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I stir in the spinach and let it wilt, then mix in the Parmesan until smooth and creamy.
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I season with salt, pepper, and red pepper flakes if I want extra heat, then serve hot.
Servings and timing
This recipe serves 4. Prep time is about 5 minutes, cooking takes 15 minutes, so total time is 20 minutes.
Variations
Sometimes I add cooked chicken, shrimp, or Italian sausage for extra protein. I’ve also made this with kale instead of spinach, or added roasted red peppers for a sweet, smoky note. For a dairy-free version, I use coconut cream and nutritional yeast instead of Parmesan.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently in a skillet with a splash of broth or cream to loosen the sauce. The microwave works too, but I stir halfway through to keep the sauce creamy.
FAQs
Can I use frozen gnocchi?
Yes, I just cook it a minute or two longer and make sure it’s heated through.
Do I have to cook the gnocchi separately?
No, that’s the beauty of this recipe—the gnocchi cooks right in the sauce, soaking up the flavor.
Can I make this vegan?
Yes, I swap the cream for coconut cream or a plant-based alternative, and use vegan Parmesan.
What if I don’t have smoked paprika?
Regular paprika works, but I love the smoky depth smoked paprika brings. A pinch of chipotle powder can also work for smokiness.
Can I make this ahead of time?
It’s best fresh, but I can make it a few hours ahead and reheat gently before serving.
Conclusion
This Creamy Spinach Gnocchi with Smoked Paprika Garlic Sauce is my go-to when I want something fast, flavorful, and comforting. The one-pan method makes cleanup a breeze, and the rich, smoky sauce clings to every bite of tender gnocchi. Whether it’s a busy weeknight or a cozy weekend meal, this dish always delivers.
PrintCreamy Spinach Gnocchi with Smoked Paprika Garlic Sauce (20-Minute, One-Pan Meal)
This Creamy Spinach Gnocchi with Smoked Paprika Garlic Sauce is a rich, one-pan meal that’s ready in just 20 minutes. Pillowy gnocchi are cooked directly in a velvety sauce made with garlic, smoked paprika, cream, and fresh spinach—making it the perfect quick comfort food.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
- 1 lb potato gnocchi (fresh or shelf-stable)
- 1 tablespoon olive oil or butter
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 cup heavy cream (or half-and-half)
- 1/2 cup vegetable or chicken broth
- 3 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1/3 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Red pepper flakes (optional, for heat)
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté garlic for 30 seconds until fragrant.
- Add smoked paprika and let it bloom for 10–15 seconds.
- Pour in cream and broth, bring to a gentle simmer.
- Add gnocchi directly to the sauce and cook for 4–5 minutes, stirring occasionally, until tender and sauce begins to thicken.
- Stir in spinach and let it wilt. Mix in Parmesan until melted and creamy.
- Season with salt, pepper, and red pepper flakes if using. Serve hot.
Notes
- Add cooked chicken, shrimp, or sausage for a protein boost.
- Swap spinach for kale, or stir in roasted red peppers for extra flavor.
- For a dairy-free version, use coconut cream and nutritional yeast.
- Use frozen gnocchi if needed—just increase cook time slightly.
- No need to boil the gnocchi separately—it cooks in the sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg
