Parmesan Spinach Gnocchi

This simple parmesan spinach gnocchi formula is prepared in less than 30 minutes with only one pot. Ideal for occupied weeknights! Veggie lover.

Doubtlessly that delicate, pillowy gnocchi is probably the best innovation ever.

And keeping in mind that gnocchi sure shines with a touch of straightforward cooked spread or a light tomato sauce, once in a while you simply need to COVER THAT ISH IN CHEESE, y’know

Parmesan Spinach Gnocchi

0 from 0 votes
Recipe by lifeasastrawberryCourse: MainCuisine: ItalianDifficulty: Easy


Prep time


Cooking time


Total time




  • 16 ounces potato gnocchi

  • 2 Tablespoons unsalted butter

  • 1–2 cloves garlic, minced

  • 2 Tablespoons flour

  • 1 1/4 cups milk

  • 3 heaping cups fresh spinach, roughly chopped

  • salt and pepper to taste

  • 1 cup shredded parmesan cheese (strict vegetarians: look for parmesan cheese made without rennet)


  • Cook the gnocchi according to package directions. Drain, set aside, and return the empty pot to the stove.
  • Melt butter over medium heat.
  • Add garlic to butter and sauté for about a minute until garlic is fragrant.
  • Add flour to butter and whisk to form a roux. Cook for 30 seconds or so to cook out any raw flour taste.
    Slowly add milk to roux, whisking constantly to break up any lumps. Cook for 3-4 minutes until sauce has just begun to thicken.
  • Stir chopped spinach into sauce and cook 3-4 minutes more until spinach has wilted and sauce has thickened.
  • Add salt and pepper to taste.
  • Remove pot from heat.
  • Add parmesan cheese to sauce and stir to combine.
  • Return cooked gnocchi to sauce and stir to combine. Serve immediately.


Leave a Comment