Parmesan Spinach Gnocchi
Dried gnocchi tossed in a creamy Parmesan and spinach sauce brightened with lemon.
Servings: 4 servings
Ingredients
Ingredients
- 1 tablespoonolive oil
- 1/2 cupdiced onion
- 1/8 teaspoonkosher salt
- 2 clovesgarlicminced
- 1/2 teaspoondried thyme
- 2 tablespoonsunsalted butter1/4 stick
- 2 tablespoonsall-purpose flour
- 1 cupwhole milk
- 1/4 teaspoonground nutmeg
- 16 ouncesdried gnocchi
- 1/2 cupgrated Parmesan cheese
- 4 ouncesfresh spinach
- 1 lemonjuiced
Instructions
Instructions
- Bring a large pot of water to a boil.
- While the water heats, heat a large, high-sided skillet over medium heat. Add 1 tablespoon olive oil, ½ cup diced onion, and ⅛ teaspoon kosher salt. Cook, stirring occasionally, 4–5 minutes until the onion is soft and just beginning to brown.
- Add 2 cloves minced garlic and ½ teaspoon dried thyme to the skillet. Cook, stirring, 1 minute until fragrant.
- Add 2 tablespoons unsalted butter and stir until melted. Sprinkle 2 tablespoons all-purpose flour over the butter and stir constantly until the mixture thickens and begins to bubble. Cook 1 additional minute.
- Slowly pour in 1 cup whole milk while stirring or whisking to smooth any lumps. Bring the sauce to a gentle simmer and cook about 5 minutes, until it coats the back of a spoon.
- Remove the skillet from the heat and stir in ¼ teaspoon ground nutmeg.
- When the water is boiling, add 16 ounces dried gnocchi and cook according to the package instructions—usually about 3 minutes—until they float and are tender.
- While the gnocchi cook, return the skillet to low heat if it has cooled. Add ½ cup grated Parmesan, 4 ounces fresh spinach, and the juice of 1 lemon. Stir until the Parmesan begins to melt and the spinach wilts (it may not fully wilt).
- Use a slotted spoon or spider to transfer the cooked gnocchi from the pot to the skillet. Toss gently to coat the gnocchi with the spinach–Parmesan cream sauce.
- Serve immediately.
Equipment
- Large Pot
- large high-sided skillet
- Slotted spoon or spider
- Whisk
Notes
You can use fresh, homemade, frozen, or gnocchi for this recipe.
You can use 2% milk or even half-and-half in place of the whole milk.
While I love nutmeg in a gratin dish, you can skip it if it’s not your thing.
Substitute the Parmesan with your favorite melting cheese, such as fontina, gruyere, or pecorino.
To prevent your sauce from separating, be sure to cook it over low and slow heat. Sudden changes in temperature can cause the emulsion to break.
If your sauce is too thick, add ¼-½ cup of milk and whisk until it reaches the desired consistency.
If your sauce is too thin, add ¼-½ cup of hot starchy water from the gnocchi pot and toss to combine.
You can use 2% milk or even half-and-half in place of the whole milk.
While I love nutmeg in a gratin dish, you can skip it if it’s not your thing.
Substitute the Parmesan with your favorite melting cheese, such as fontina, gruyere, or pecorino.
To prevent your sauce from separating, be sure to cook it over low and slow heat. Sudden changes in temperature can cause the emulsion to break.
If your sauce is too thick, add ¼-½ cup of milk and whisk until it reaches the desired consistency.
If your sauce is too thin, add ¼-½ cup of hot starchy water from the gnocchi pot and toss to combine.