Parmesan Spinach Gnocchi
The ultimate comfort food, Parmesan Spinach Gnocchi blends creamy cheese and tender gnocchi, creating a dish that's both satisfying and easy to prepare. Perfect for busy weeknights or special gatherings, this recipe will have you craving it again and again. Make it tonight for a delightful dining experience!
Equipment
- Skillet
- Whisk
- Large Pot
- Grater
- Wooden Spoon
- Cutting Board
- Mixing Bowl
Ingredients
- 1 tablespoon Olive oil
- ½ cup Diced onion
- ⅛ teaspoon Kosher salt
- 2 cloves Garlic minced
- ½ teaspoon Dried thyme
- 2 tablespoons Unsalted butter ¼ stick
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- ¼ teaspoon Ground nutmeg
- 16 ounces Dried gnocchi
- ½ cup Grated Parmesan cheese
- 4 ounces Fresh spinach
- 1 lemon Lemon juice juiced
Instructions
- Bring a large pot of salted water to a boil over medium high heat. Keep it at a rolling boil until you’re ready to cook the gnocchi.
- Heat a large high-sided skillet over medium heat. Add the olive oil and onion. Season with kosher salt and cook for 4-5 minutes or until the onion is soft and just beginning to brown.
- Add the garlic and thyme and cook for another minute.
- Add the butter and stir until it has completely melted. Sprinkle over the flour and stir until the mixture thickens and begins to bubble. 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 to a bubble and cook just until it has thickened enough to coat the back of a spoon– about 5 minutes. Once the sauce has thickened, remove it from the heat and add the ground nutmeg. Season with salt and pepper to taste.
- Add the gnocchi to the boiling water and cook for the time designated on the package– usually about 3 minutes.
- While the gnocchi cook, add the parmesan, spinach, and lemon juice to the cream sauce and stir to combine. The spinach may not fully wilt yet– that’s okay!
- Once the gnocchi rise to the top of the pot, they are ready! Scoop out the gnocchi and add them to the spinach cream sauce. Toss to combine.
Notes
- Tip 1: You can use fresh, homemade, frozen, or gnocchi for this recipe.
- Tip 2: You can use 2% milk or even half-and-half in place of the whole milk.
- Tip 3: While I love nutmeg in a gratin dish, you can skip it if it’s not your thing.
- Tip 4: Substitute the Parmesan with your favorite melting cheese, such as fontina, gruyere, or pecorino.
- Tip 5: To prevent your sauce from separating, be sure to cook it over low and slow heat.
- Tip 6: If your sauce is too thick, add ¼-½ cup of milk and whisk until it reaches the desired consistency.
- Tip 7: If your sauce is too thin, add ¼-½ cup of hot starchy water from the gnocchi pot and toss to combine.