Go Back
Homemade Parmesan Spinach Gnocchi photo
Print Recipe Save it for later

Parmesan Spinach Gnocchi

Creamy Parmesan sauce tossed with tender gnocchi and fresh spinach for a comforting weeknight meal.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1/8 teaspoon kosher salt
  • 2 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 2 tablespoons unsalted butter ¼ stick
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/4 teaspoon ground nutmeg
  • 16 ounces dried gnocchi
  • 1/2 cup grated Parmesan cheese
  • 4 ounces fresh spinach
  • 1 lemon lemon juiced

Instructions

  • Bring a large pot of salted water to a rolling boil and keep it at a boil for cooking the gnocchi.
  • Heat a large high-sided skillet over medium heat, add the olive oil and diced onion, season with kosher salt, and cook 4–5 minutes until the onion is soft and beginning to brown.
  • Add the minced garlic and dried thyme to the skillet and cook for 1 minute until fragrant.
  • Add the butter and stir until melted, then sprinkle the flour over the mixture and cook, stirring, for 1 minute to form a roux.
  • Slowly pour in the whole milk while whisking or stirring constantly to smooth any lumps, then bring the sauce to a gentle bubble and cook about 5 minutes until it coats the back of a spoon.
  • Remove the sauce from heat, stir in the ground nutmeg, and adjust seasoning with salt and pepper to taste.
  • Add the dried gnocchi to the boiling water and cook according to package instructions (about 3 minutes) until they rise to the surface.
  • While the gnocchi cook, stir the grated Parmesan, fresh spinach, and lemon juice into the cream sauce; the spinach will wilt partially from the heat.
  • Scoop the cooked gnocchi from the pot with a spider strainer or slotted spoon and add them to the skillet with the spinach cream sauce; toss gently to combine and serve.

Equipment

  • Large Pot
  • large high-sided skillet
  • Wooden spoon or spatula
  • Whisk
  • spider strainer or slotted spoon
  • Measuring Cups and Spoons

Notes

  • You can use fresh, homemade, or frozen gnocchi.
  • 2% milk or half-and-half may be substituted for whole milk.
  • Omit nutmeg if you prefer.
  • Substitute Parmesan with another melty cheese like fontina, gruyère, or pecorino.
  • Cook the sauce gently to prevent separation.
  • If sauce is too thick, add 1/4–1/2 cup milk; if too thin, add 1/4–1/2 cup hot starchy gnocchi water.