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!
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Spinach Gnocchi
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!
Looking for more Italian-inspired dishes? Why not also try my Creamy White Chicken Lasagna and my Easy Baked Ziti.
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!
How to Make Parmesan Spinach Gnocchi
You can jump to the recipe card for full ingredients & instructions!
- 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.
Ingredient Notes
- 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!
Serving Suggestions
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!
Storage Instructions
Store leftover Parmesan spinach gnocchi in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing these gnocchi.
Gnocchi Substitutions
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.
Sauce Troubleshooting
- 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
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Parmesan Spinach Gnocchi Recipe
Ingredients
- 1 tablespoon olive oil
- ½ cup diced onion
- ⅛ teaspoon kosher salt
- 2 cloves garlic minced
- ½ teaspoon dried thyme
- 2 tablespoons unsalted butter ¼ stick
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ¼ teaspoon ground nutmeg
- 16 ounces dried gnocchi
- ½ cup grated Parmesan cheese
- 4 ounces fresh spinach
- 1 lemon juiced
Instructions
- Bring a large pot of salted water to a boil over medium high heat. Keep it at a rolling boil until you’re ready to cook the gnocchi.
- Heat a large high sided skillet over medium heat. Add the olive oil and onion. Season with kosher salt and cook for 4-5 minutes or until the onion is soft and just beginning to brown.1 tablespoon olive oil, ½ cup diced onion, ⅛ teaspoon kosher salt
- Add the garlic and thyme and cook for another minute.2 cloves garlic, ½ teaspoon dried thyme
- Add the butter and stir until it has completely melted. Sprinkle over the flour and stir until the mixture thickens and begins to bubble. Cook for an additional minute.2 tablespoons unsalted butter, 2 tablespoons all-purpose flour
- Slowly add the milk, stirring constantly. If there are any large lumps of roux, whisk them until smooth.1 cup whole milk
- Bring the sauce to a bubble and cook just until it has thickened enough to coat the back of a spoon– about 5 minutes. Once the sauce has thickened, remove it from the heat and add the ground nutmeg. Season with salt and pepper to taste.¼ teaspoon ground nutmeg
- Add the gnocchi to the boiling water and cook for the time designated on the package– usually about 3 minutes.16 ounces dried gnocchi
- While the gnocchi cook, add the parmesan, spinach, and lemon juice to the cream sauce and stir to combine. The spinach may not fully wilt yet– that’s okay!½ cup grated Parmesan cheese, 4 ounces fresh spinach, 1 lemon
- Once the gnocchi rise to the top of the pot, they are ready! Scoop out the gnocchi (a spider strainer works best here) and add them to the spinach cream sauce. Toss to combine.
Video
Becky’s Tips
- You can use fresh, homemade, frozen, or gnocchi for this recipe.
- You can use 2% milk or even half-and-half in place of the whole milk.
- While I love nutmeg in a gratin dish, you can skip it if it’s not your thing.
- Substitute the Parmesan 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Made this for dinner tonight. It tastes amazing! It’s a really hearty meal on a cold night and made plenty of left overs with just two people🤗