Parmesan Spinach Gnocchi Recipe

Introduction

Creamy, cheesy, and packed with fresh spinach and a hint of lemon, Parmesan Spinach Gnocchi is a weeknight dinner that feels like something you’d get at a cozy little Italian bistro—but with way less effort. This dish is tender, rich, and indulgently satisfying, and the best part? It only takes 25 minutes from start to finish.

I stumbled across this flavor combo on a night when I had a pack of gnocchi, a handful of baby spinach, and a craving for something creamy but bright. The parmesan gives that beautiful savory backbone, the lemon lifts everything with a little zing, and the spinach wilts perfectly into the sauce for a comforting bite with a pop of color. Whether you’re making this as your main dish or serving it alongside something like roasted chicken or a tomato salad, it’s guaranteed to please.

If you love this recipe, be sure to pin it to your dinner board on Pinterest at Cooking with Callie’s Pinterest

Why You’ll Love This Recipe

Key Benefits

• Fast & fuss-free: This one-pan recipe comes together in just 25 minutes, with minimal prep and cleanup. Ideal for busy weeknights.
• Family-friendly: Kids love the creamy texture and cheesy flavor. Adults appreciate the brightness from the lemon and the hidden greens.
• Budget-conscious: Made with affordable pantry and fridge staples like dried gnocchi, milk, and parmesan.

Taste & Texture

Think pillowy gnocchi coated in a rich, silky cream sauce, balanced with earthy spinach and the slight tang of lemon juice. The parmesan gives it that nutty umami depth, while the thyme and garlic keep things aromatic. It’s creamy without being heavy, and the spinach adds just the right amount of freshness.

Dietary Attributes

This recipe is vegetarian and can be easily adapted to suit gluten-free or dairy-free needs (more on that below!). It’s also packed with calcium from the milk and spinach, and you can sneak in even more greens if you like.

Ingredients & Substitutions

Ingredient List

• 1 (16-ounce) package dried gnocchi
• 1 tablespoon olive oil
• ½ cup diced onion
• 2 garlic cloves, minced
• ½ teaspoon dried thyme
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup whole milk
• ¼ teaspoon ground nutmeg (optional)
• Kosher salt, to taste
• Ground black pepper, to taste
• ½ cup grated parmesan cheese
• 4 ounces fresh baby spinach
• Juice of 1 lemon (about 3 tablespoons)

Notes on Quality

• Gnocchi: Shelf-stable gnocchi works great here. If you have homemade or fresh gnocchi, just adjust the cook time slightly.
• Parmesan: For best results, grate your own rather than using pre-shredded. It melts more smoothly and tastes better.
• Spinach: Baby spinach wilts quickly and evenly, but chopped mature spinach works too. You can even use thawed frozen spinach in a pinch—just squeeze out excess moisture.

Possible Substitutions

• Use gluten-free gnocchi and flour to make this dish GF.
• Swap whole milk for a dairy-free alternative like oat milk or cashew cream.
• No parmesan? Pecorino Romano or nutritional yeast (for a dairy-free version) are solid alternatives.
• Want protein? Toss in cooked chicken, shrimp, or white beans.

Step-by-Step Instructions

1. Prep the pot: Salt a large pot of water generously (like the ocean!) and bring it to a boil.

1. Sauté the aromatics: In a large skillet over medium heat, warm olive oil. Add onions and a pinch of salt. Sauté for 4–5 minutes until fragrant and translucent. Add garlic and thyme, cooking for 1 minute more.
2. Make the roux: Add butter to the pan. Once melted, stir in flour. Cook for 1 minute until it bubbles and thickens.
3. Add milk and simmer: Gradually whisk in milk to avoid lumps. Bring to a gentle boil, then simmer for 5 minutes until the sauce thickens enough to coat the back of a spoon. Season with nutmeg (if using), salt, and pepper.
4. Cook the gnocchi: Add gnocchi to boiling water. Cook according to package directions (usually about 3 minutes, until they float).
5. Add spinach and lemon: While gnocchi cooks, stir parmesan, spinach, and lemon juice into the cream sauce. Let the spinach wilt slightly.
6. Combine: Use a slotted spoon to transfer cooked gnocchi directly into the skillet. Toss gently to coat. If sauce feels too thin, add a bit of starchy cooking water (¼–½ cup) to thicken. Too thick? A splash of milk will loosen it.
7. Serve: Sprinkle extra parmesan and black pepper on top. Serve warm and enjoy every cheesy bite.

Expert Tips & Tricks

Best Practices

• Stir the sauce constantly when adding milk to prevent lumps.
• Let the gnocchi cook until they float—this ensures they’re perfectly tender.
• Use freshly squeezed lemon juice—it makes a difference.

Common Mistakes

• Overcooking the gnocchi: These cook fast, so keep a close eye. Overcooked gnocchi can get mushy.
• Letting the sauce sit too long: It thickens as it cools. If it sits before serving, loosen it with a little milk or pasta water.

Time-Saving Tips

• Dice onions and garlic ahead of time and store in an airtight container in the fridge.
• Buy pre-washed baby spinach.
• Use pre-grated cheese for even quicker prep (but know it won’t melt as smoothly as freshly grated).

Serving Suggestions

Pairings

• Serve this gnocchi with a fresh tomato salad or a side of roasted vegetables.
• Garlic bread or crusty sourdough with butter is a no-brainer.

If you’re craving more gnocchi ideas, check out Sheet Pan Gnocchi—the ultimate 30-minute dinner. It’s just as simple and oh-so delicious.

Presentation Ideas

• Garnish with lemon zest or finely chopped parsley.
• Plate in shallow bowls for that bistro-style presentation.

Beverage Pairings

• White wine like Pinot Grigio or Sauvignon Blanc pairs beautifully.
• For a non-alcoholic option, a citrus-infused sparkling water adds a refreshing balance.

Storage & Reheating

Leftover Storage

Store any leftovers in an airtight container in the fridge. It’ll keep for up to 3 days.

Reheating Methods

Reheat gently in a saucepan over medium-low heat. Add a splash of milk or cream to restore the creamy texture. You can also microwave it in 30-second bursts, stirring in between.

Frequently Asked Questions

Substitutions & Adjustments

Can I use frozen spinach?
Yes! Thaw and squeeze out any excess moisture before adding it to the sauce.

Can I double the recipe?
Absolutely. It scales beautifully—just make sure your skillet is large enough.

Troubleshooting

My sauce is too thin!
Add a little gnocchi cooking water or more parmesan to thicken it up.

My sauce is too thick!
No worries—just stir in some extra milk until it loosens.

Variations & Customizations

Dietary Adaptations

• For a vegan version, use dairy-free milk, vegan butter, and nutritional yeast in place of cheese.
• Use gluten-free gnocchi and flour for a GF-friendly dish.

Flavor Twists

• Add red pepper flakes for a spicy kick.
• Stir in sun-dried tomatoes or mushrooms for extra umami.
• Swap thyme for Italian seasoning or fresh basil for a twist.

Seasonal/Holiday Versions

• Toss in roasted butternut squash or pumpkin puree in the fall.
• Add peas or asparagus tips in the spring for a lighter feel.

Conclusion

If you’re looking for a quick, creamy, and absolutely comforting dinner, Parmesan Spinach Gnocchi is calling your name. With tender gnocchi, a cheesy sauce, and vibrant greens all coming together in one pan, it’s a meal that’s as satisfying as it is simple.

Tried it? I’d love to hear how it turned out for you—drop a comment below or tag your version on social media. And if you’re feeling inspired, you might also enjoy my Creamy Chicken Marsala for another delicious dinner idea.

Happy cooking, friends!

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