This creamy spinach gnocchi has pillowy gnocchi covered in creamy and luscious garlic, parmesan, and spinach sauce.
Are you looking for a comforting, cozy, and easy dinner?
To me, nothing says comfort like a big bowl of gnocchi covered in a creamy sauce – like my Creamy Gorgonzola Gnocchi.
This creamy spinach gnocchi is wrapped in a thick and creamy parmesan sauce, seasoned with fragrant thyme, a pinch of nutmeg, and earthy garlic, and tossed with fresh spinach and a squeeze of bright lemon juice.
This dish comes together in no time and is perfect for a weeknight dinner or a weekend lunch, and it’s sure to satisfy any craving for a hearty, indulgent meal.
If you’re a fan of Italian food, trust me, this creamy spinach gnocchi will become one of your new favorites!
Ingredients for creamy spinach gnocchi
- Gnocchi – Gnocchi are Italian dumplings made from potatoes and flour. They’re fluffy and pillowy when boiled.
- Olive oil – Olive oil will help sautée our veggies.
- Yellow onion and garlic – Classic ingredients that will add earthiness to our pasta.
- Dried thyme – Dried thyme will add a subtle herbaceous flavor to our sauce.
- Butter, ap flour, whole milk – These ingredients will make our roux, which will then create the base of our sauce for our gnocchi.
- Ground nutmeg – Ground nutmeg is a classic ingredient for white sauces that will add a bit of warmth.
- Grated Parmesan – Parmesan will add a savory and salty flavor and cheesy goodness to our sauce.
- Fresh spinach – Fresh spinach will add a pop of green to our dish.
- Lemon juice – Fresh is best! Lemon juice will add a burst of bright citrus flavor.
Using fresh or frozen spinach
I’ve used fresh spinach here because it’s super easy to toss right into the sauce.
But feel free to use frozen spinach, if you’re willing to prepare it ahead of time.
Be sure to thaw frozen spinach completely, and then place it in a towel and wring out all the excess moisture. All of that extra water would make the sauce super watered down!
What if my sauce is too thick or too thin?
If you find that your sauce has thickened too much, add an extra splash of milk to help thin it back out.
Alternatively, if you find your sauce is too thin, continue to let it cook in the pan so it will evaporate some more moisture and thicken up.
Storage and leftovers
Any leftover creamy spinach gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe dish, covered loosely with a damp paper towel, and heat 2-3 minutes or until heated thoroughly.
More pasta dishes
- Love your Instant Pot? Try my Instant Pot Lasagna Soup
- Craving seafood? Try my Cajun Shrimp Fettuccine Alfredo
- Need something hearty? Try my Pulled Pork Mac and Cheese
- Want a fun pasta snack? Try my Air Fryer Pasta Chips
- 16 ounces dried gnocchi
- 1 tablespoon olive oil
- ½ cup onion, diced
- 2 garlic cloves, minced
- ½ teaspoon dried thyme
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup whole milk
- ¼ teaspoon ground nutmeg
- ½ cup grated parmesan
- 4 ounces fresh spinach
- 1 lemon, juiced
- 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 a pinch of kosher salt (about 1/8th teaspoon) 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 rises to the top of the pot, they are ready! Scoop out the gnocchi (a spider strainer works best here) and add them to the spinach cream sauce.
- Toss to combine. If the sauce is too thin, add a splash (about ¼-½ cup) of hot starchy water from the gnocchi pot and toss to combine.
- Serve immediately topped with additional fresh parmesan.
- Store any leftovers in an airtight container in the fridge for up to three days.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 437Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 65mgSodium: 337mgCarbohydrates: 59gFiber: 4gSugar: 6gProtein: 14g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.