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featured parmesan spinach gnocchi.

Parmesan Spinach Gnocchi Recipe

Course: Dinner
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 387kcal
Author: Becky Hardin
Simply delicious! This Parmesan Spinach Gnocchi serves up tender little dumplings in a dreamy garlic parmesan sauce - all done in less than 30 minutes - perfect for an easy weeknight dinner.
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Ingredients

  • 1 tablespoon olive oil
  • ½ cup diced onion
  • 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
    diced onion in a skillet.
  • 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
    parmesan cream sauce in a skillet.
  • 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
    spinach added to parmesan cream sauce in a skillet.
  • 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.
    gnocchi added to spinach and parmesan cream sauce in a skillet.

Video

Notes

  • 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.
Storage: Store Parmesan spinach gnocchi in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 387kcal | Carbohydrates: 52g | Protein: 12g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 724mg | Potassium: 323mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3046IU | Vitamin C: 13mg | Calcium: 249mg | Iron: 5mg