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creamy spinach and parmesan gnocchi

Creamy Parmesan Spinach Gnocchi

  • Total Time: 20-25 minutes
  • Yield: 4 Servings 1x


Potato gnocchi in a creamy Parmesan sauce with wilted spinach is pure comfort food


  • 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 1/4 Cups Whole Milk 
  • ¼ teaspoon Ground Nutmeg 
  • ½ Cup Grated Parmesan 
  • 4 ounces Fresh Spinach, stems removed and roughly chopped
  • 1 Lemon, juiced


  1. 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. 
  2. 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. 
  3. Slowly add the milk, stirring constantly. If there are any large lumps of roux, whisk them until smooth. 
  4. 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.  
  5. Add the gnocchi and spinach and continue to cook over low heat until the gnocchi are warmed through – approx. 3 minutes. 
  6. Serve immediately topped with additional fresh shaved parmesan.
  7. 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

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