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Homemade Parmesan Spinach Gnocchi photo

Parmesan Spinach Gnocchi

Comforting gnocchi in a creamy Parmesan and spinach sauce with a bright hit of lemon.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • Large Pot
  • large high-sided skillet
  • Wooden Spoon or Spatula
  • Whisk
  • spider strainer or slotted spoon
  • Measuring cups and spoons

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1/8 teaspoon kosher salt
  • 2 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 2 tablespoons unsalted butter ¼ stick
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/4 teaspoon ground nutmeg
  • 16 ounces dried gnocchi
  • 1/2 cup grated Parmesan cheese
  • 4 ounces fresh spinach
  • 1 lemon juiced

Instructions
 

  • Bring a large pot of salted water to a rolling boil and keep it hot for the gnocchi.
  • Heat a large high-sided skillet over medium heat, add the olive oil and diced onion, season with 1/8 teaspoon kosher salt, and cook 4–5 minutes until soft and beginning to brown.
  • Add the minced garlic and dried thyme and cook for 1 minute until fragrant.
  • Add the butter and stir until melted, then sprinkle in the flour and cook, stirring, about 1 minute until the roux bubbles and smells toasty.
  • Slowly pour in the milk while whisking to smooth any lumps; bring to a gentle bubble and cook about 5 minutes until the sauce coats the back of a spoon.
  • Remove the sauce from the heat, stir in the ground nutmeg, and adjust seasoning with salt and pepper to taste.
  • Add the gnocchi to the boiling water and cook according to package directions, usually about 3 minutes, until they float to the top.
  • While the gnocchi cook, stir the grated Parmesan, fresh spinach, and lemon juice into the warm cream sauce; the spinach will wilt slightly from the sauce's heat.
  • When the gnocchi float, scoop them out with a spider or slotted spoon and add to the skillet with the sauce; toss gently to combine and serve immediately.

Notes

  • You may use fresh, homemade, frozen, or store-bought gnocchi.
  • 2% milk or half-and-half can be substituted for whole milk.
  • Omit nutmeg if you prefer.
  • Swap Parmesan for any melty cheese like fontina, gruyère, or pecorino.
  • Cook the sauce over low, steady heat to prevent separation.
  • If sauce is too thick, whisk in 1/4–1/2 cup milk; if too thin, add 1/4–1/2 cup hot starchy gnocchi water.