This Parmesan Spinach Gnocchi serves up tender little dumplings in a creamy garlic parmesan sauce. Better yet, it’s all done in less than 30 minutes, so it’s perfect for an easy weeknight dinner. Simply delicious!
- Spinach Gnocchi
- Why You’ll Love this Gnocchi and Spinach Recipe:
- How to Make Parmesan Spinach Gnocchi
- Ingredient Notes
- Serving Suggestions
- Storage Instructions
- Gnocchi Substitutions
- Sauce Troubleshooting
- More Pasta Recipes We Love
- More Quick Dinner Recipes to Try:
- Parmesan Spinach Gnocchi Recipe
- Email This Recipe
- Becky’s tips
- Nutrition Information
Yummy, hearty and easy, this spinach gnocchi will knock your socks off! A super satisfying meat-free meal that’s perfect for your weekly rotation. Loaded with garlic and parmesan, these little dumplings come out light, fluffy, and smothered in flavor!
Why You’ll Love this Gnocchi and Spinach Recipe:
- CHEESY: Loaded with tangy parmesan, this creamy sauce delivers a cheesy hit!
- HEARTY: The gnocchi makes this dish super satisfying and filling.
- EASY: Made with just a few ingredients, this easy pasta dish comes together in less than 30 mins.
When it comes to pasta, the simplest recipes are often the best, and this easy gnocchi dish serves up a host of bold flavors!
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How to Make Parmesan Spinach Gnocchi
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- Combine and cook your sauce ingredients in a large-sided skillet.
- Boil your gnocchi in a large pot of salted water.
- Add the spinach, cheese, and lemon juice to the sauce.
- Serve the gnocchi covered in the sauce.
- Gnocchi: You can make gnocchi from scratch if you’d like, but they are also available in the pasta section of most grocery stores.
- Olive Oil: Helps the onion brown without burning. Feel free to use your favorite neutral cooking oil.
- Onion: Adds an earthy flavor to the sauce that is delicious with spinach and Parmesan.
- Garlic: A key ingredient in this recipe! I like to use two very large cloves–about 1 tablespoon minced total. But feel free to add a little extra if you’d like.
- Fresh Thyme: Adds a subtle earthiness that enhances the flavor of the spinach and lemon. Fresh herbs really make a difference–don’t skip them!
- Butter and Flour: Create a roux that thickens the cream sauce. I’m using unsalted butter and all-purpose flour.
- Milk: The base of our sauce–it will thicken with the roux and form a deliciously smooth and creamy sauce. I highly recommend whole milk, although 2% will work too.
- Ground Nutmeg: A classic gratin spice and it is delicious with Parmesan and spinach. If you have fresh nutmeg, it’s always preferred!
- Parmesan: Adds a nutty saltiness to the cream sauce–feel free to switch up which cheese you use. Fontina, gruyere, or pecorino would all be delicious.
- Fresh Spinach: Has such a sweet grassy flavor and it is delicious with parmesan and gnocchi. 4 ounces may look like a lot, but trust me–it wilts down!
- Lemon Juice: Adds an unexpected freshness to brighten up the rich cream sauce.
Gnocchi are Italian soft dumplings that are typically made from potato, flour, egg, and salt. They are made similarly to traditional pasta, but are instead rolled into ropes and cut into pillow shapes.
Absolutely! Store-bought gnocchi is great for its convenience, but if you love homemade gnocchi, go for it!
If the sauce is too thin, add a splash (about ¼-½ cup) of hot starchy water from the gnocchi pot and toss to combine.
Yes, you can! Fontina, gruyere, or pecorino would be delicious!
Spinach gnocchi is a meal in its own right, but you can amp it up with a variety of sides. Here are some faves:
- Three Cheese Asparagus Gratin
- Lemon Parmesan Roasted Broccoli
- Cucumber Salad Recipe
- Olive Garden breadsticks
- Easy Cheesy Garlic Bread Recipe
This is pure joy in a bowl. Pillowy gnocchi covered in a delicious cream sauce means comfort food at its best!
Store leftover Parmesan spinach gnocchi in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing these gnocchi.
If you don’t have all of the ingredients on hand, you can easily make these swaps:
- Gnocchi: Use fresh, homemade, or frozen gnocchi in place of dry.
- Whole Milk: You can use 2% milk or even half-and-half.
- Ground Nutmeg: While I love nutmeg in a gratin dish, you can skip it if it’s not your thing.
- Parmesan: Substitute with your favorite melting cheese, such as fontina, gruyere, or pecorino.
- To prevent your sauce from separating, be sure to cook it over low and slow heat. Sudden changes in temperature can cause the emulsion to break.
- If your sauce is too thick, add ¼-½ cup of milk and whisk until it reaches the desired consistency.
- If your sauce is too thin, add ¼-½ cup of hot starchy water from the gnocchi pot and toss to combine.
More Pasta Recipes We Love
- Italian Stuffed Shells with Meat and Cheese
- Baked Spaghetti
- Cacio e Pepe
- Green Goddess Pasta Salad
- Pesto Cavatappi
- Crockpot Mac and Cheese
This Parmesan spinach gnocchi recipe is such an easy and delicious pasta recipe! An easy and flavorful sauce covers tender gnocchi, married with wilted spinach. It’s a hearty vegetarian dish that’s perfect for busy weeknights – cheesy, garlicky joy in every bite!
More Quick Dinner Recipes to Try:
- Creamy Swiss Chicken Bake
- Beef Lo Mein
- Easy Restaurant Steak with Cilantro Steak Butter
- Sheet Pan Steak Fajitas
- Burgers in the Oven
- One Pot Chili Mac
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