Spinach Parmesan Gnocchi with tender pasta, fresh spinach, and a rich cheese sauce is ready in under 30 minutes. Serve with Tomato and Black Olive Bruschetta and toasted garlic bread.
Easy Pasta Dinner
This dish is perfect for busy weeknights or anytime you want something decadent in a hurry.
The spinach and parmesan sauce alone is worth keeping on hand for days when you need something on the table quick. Toss it with whatever pasta you have on hand – fettuccine, tortellini, or rigatoni, all pair well with this versatile sauce.
Ingredients for Spinach Parmesan Gnocchi
You will need the following:
Gnocchi: Fresh, frozen, homemade, or store-bought gnocchi — any kind works here.
Butter: Creates a rich base for the sauce.
Garlic: Brings a savory, aromatic flavor.
All-Purpose Flour: Helps thicken the sauce so it clings nicely to the gnocchi.
Heavy Cream: Makes the sauce extra creamy and smooth. For something lighter, regular whole milk or plant milk can work too.
Spinach: Fresh spinach adds color and freshness.
Parmesan Cheese: Grate finely so it melts right into the sauce.
Simple Seasonings: Just a little kosher salt and black pepper to finish it off.
How to Make Spinach Parmesan Gnocchi
STEP ONE: Cook the Gnocchi. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package directions. Drain and set aside.
STEP TWO: Start the Sauce. Set a medium saucepan over medium heat and add the butter. When the butter is melted, add the garlic and cook for 30 seconds, just until fragrant.
STEP THREE: Thicken the Sauce. Whisk in the flour, then slowly pour in the heavy cream while whisking until smooth. Simmer for 2–3 minutes, until slightly thickened.
STEP FOUR: Add Spinach and Cheese. Stir in the spinach, salt, and black pepper. Cook for an additional 2–3 minutes, until the spinach wilts. Remove from heat and stir in the Parmesan until melted and creamy.
STEP FIVE: Combine. Gently fold the cooked gnocchi into the sauce until fully coated. Adjust seasoning to taste and serve warm.
Make It Vegan 🌱
For a plant-based version, substitute non-dairy butter, unsweetened non-dairy milk (I recommend oat milk), and vegan Parmesan cheese. Check the gnocchi package, as some brands contain egg. (Trader Joe’s cauliflower gnocchi is vegan.)
Storage
- Store leftovers in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce if necessary.
More Recipes You’ll Love!
- Vegan Fettuccine Alfredo
- Spinach Alfredo Ravioli
- Garlic and Herb Tortellini
- Creamy Vegan Mac and Cheese
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Ingredients
- 24 ounces gnocchi
- 1/4 cup butter
- 2 teaspoons garlic minced
- 2 tablespoons all-purpose flour
- 1 1/4 cup heavy cream
- 2 cups fresh spinach leaves chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 cup parmesan cheese shredded
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package directions. Drain and set aside.
- Set a medium saucepan over medium heat and add the butter. When the butter is melted, add the garlic and cook for 30 seconds, just until fragrant.
- Whisk in the flour, then slowly pour in the heavy cream while whisking until smooth. Simmer for 2–3 minutes, until slightly thickened.
- Stir in the spinach, salt, and black pepper. Cook for an additional 2–3 minutes, until the spinach wilts. Remove from heat and stir in the Parmesan until melted and creamy.
- Gently fold the cooked gnocchi into the sauce until fully coated. Adjust seasoning to taste and serve warm.
Nutrition
This post was updated on July 23, 2025.
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