A very creamy gnocchi with a hint of nutmeg paired with fresh baby spinach and seasoned with fresh Parmesan cheese. This is a fantastic vegetarian meal, especially when you are craving something rich and flavorful.
What is gnocchi?
Gnocchi are soft dumplings that are typically made from potato, flour, egg, and salt. You can make them yourself if you’d like to but they are also available in the pasta section of most grocery stores.
Why This Recipe Works
When you’re looking for a quick and easy meal, this is the one to try. With minimal ingredients and low cooking time, you can prep and have this meal on the table in no time.
This meal is also a great alternative for healthy eating. Trying to find yummy vegetarian recipes with a good taste can be tough, but this creamy gnocchi recipe will be loved by all.
How to Make Creamy Parmesan Spinach Gnocchi
Ingredients:
- 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 is 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 is 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 is 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.
Directions:
Saute the onion olive oil until transluscent. Add salt, pepper, and garlic, cooking for about a minute more. Add butter into the pan and cook until melted. Then add flour and stir completely, cooking for about one minute.
Slowly add mix, stirring constantly stirring. If there are large lumps, whisk them until smooth. Bring the sauce to a bubble and simmer until it thickens.
Add the remaining ingredients (except gnocchi and spinach), stirring until completely combined. Season with salt and pepper, then check for thickness. If it’s too thick, simply add more milk.
Now add the gnocchi and spinach and cook over low heat until warmed throughout. Serve immediately with shavings of Parmesan cheese on top.
LOOKING FOR MORE EASY COMFORTING DINNER IDEAS?
- Rigatoni with Sun Dried Tomato Sauce – unlike any rigatoni you’ve had before
- Fettuccini Alfredo – just pure classic comfort food!
- Cheeseburger Macaroni Skillet – homemade version of Hamburger Helper
- Penne Ala Vodka – another true classic
Creamy Parmesan Spinach Gnocchi
- Total Time: 20-25 minutes
- Yield: 4 Servings 1x
Description
Potato gnocchi in a creamy Parmesan sauce with wilted spinach is pure comfort food
Ingredients
- 16 ounces Potato Gnocchi
- 1 Tablespoon Olive oil
- ½ Cup Onion, finely diced
- 1 Garlic clove, minced
- ½ teaspoon Dried Thyme
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 ¼ Cups Whole Milk
- ¼ teaspoon Ground Nutmeg
- ½ Cup Grated Parmesan
- 4 ounces Fresh Spinach, stems removed and roughly chopped
- 1 Lemon, juiced
Instructions
- Add a Tablespoon of a light oil in a medium size pot (not a skillet) over medium heat. Once warm, add the onion and sauté until the onion softens and becomes translucent. Season with a pinch of salt and pepper. Add the garlic and cook for another minute.
- Add the butter and stir until it has completely melted. Sprinkle the flour around the pan and stir until combined. Cook for an additional minute.
- Slowly add the milk, stirring constantly. If there are any large lumps of roux, whisk them until smooth.
- Bring the sauce just to a bubble and simmer until it has thickened enough to coat the back of a spoon. Add the ground nutmeg, thyme, parmesan cheese and lemon juice. Stir to completely combine. Season with salt and pepper to taste and check for thickness. If it has become too thick, add a little more milk.
- Add the gnocchi and spinach and continue to cook over low heat until the gnocchi are warmed through – approx. 3 minutes.
- Serve immediately topped with additional fresh shaved parmesan.
- Store any leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Category: Dinner
cook your gnocchi first ya’ll ♀️
I used fresh gnocchi for this recipe, therefore it did not need any additional cooking time. If you are using frozen gnocchi, then yes, the gnocchi should be simmered before being added to the cream sauce.
★★★★★