Parmesan Spinach Gnocchi

Ingredients

• 454 g (16 ounces)potato gnocchi
• 28 g (2 tablespoons)unsalted butter
• 1–2 clovesgarlic, minced
• 16 g (2 tablespoons)plain flour
• 300 ml (1¼ cups)milk
• About 90 g (3 heaping cups)fresh spinach, roughly chopped
• To tastesalt and pepper
• About 100 g (1 cup)shredded parmesan cheese (strict vegetarians: look for parmesan cheese made without rennet)

Instructions

1. 1

   Cook the gnocchi

   Cook the gnocchi according to the packet instructions. Drain it, set it aside and return the empty pot to the hob.

2. 2

   Melt the butter

   Set the pot over medium heat and melt the butter.

3. 3

   Cook the garlic

   Add the garlic to the butter and sauté for about 1 minute, until fragrant.

4. 4

   Make the roux

   Add the flour and whisk it into the butter. Cook for about 30 seconds to remove the raw flour taste.

5. 5

   Add the milk

   Pour the milk into the roux slowly, whisking constantly to break up any lumps. Cook for 3–4 minutes, until the sauce has just begun to thicken.

6. 6

   Wilt the spinach

   Stir the chopped spinach into the sauce and cook for a further 3–4 minutes, until the spinach has wilted and the sauce has thickened.

7. 7

   Season the sauce

   Add salt and pepper to taste.

8. 8

   Take off the heat

   Remove the pot from the heat.

9. 9

   Stir in parmesan

   Add the parmesan to the sauce and stir until combined.

10. 10

    Combine and serve

    Return the cooked gnocchi to the pot and stir to coat. Serve immediately.

What is parmesan spinach gnocchi?

Gnocchi are small Italian dumplings, commonly made with potato, that are often served with sauce. This American-style version pairs them with spinach, garlic and a creamy parmesan sauce.

The quick roux-based sauce clings to the gnocchi, while the spinach adds colour and a tender, leafy contrast. Cooking the sauce in the gnocchi pot also keeps the washing-up simple.

Nutrition and macros by portion

The nutrition label shows one serving as written: 312 calories, 8g protein, 51g carbs, 8g fat.

The gnocchi provide most of the carbohydrates, while butter and parmesan contribute much of the fat; the milk, parmesan and smaller amount of protein in the gnocchi supply protein. Serve with a generous side of vegetables or salad to balance the creamy dumplings.

Choosing the ingredients

Gnocchi: Use the packet directions as your guide, since cooking times can differ between brands and fresh or shelf-stable varieties.

Parmesan: Finely shredded cheese melts readily into the warm sauce. If strict vegetarian ingredients matter to you, check that the parmesan is made without rennet.

Spinach: Fresh spinach wilts into the sauce in a few minutes. Roughly chop larger leaves so they are easier to stir through and eat.

Building a smooth sauce

Roux: Whisk the flour into the melted butter and give it about 30 seconds to cook. This short step helps the sauce thicken without leaving a raw-flour flavour.

Milk: Add it gradually while whisking continuously, paying attention to the corners and base of the pot where flour can collect. A steady pour and constant whisking help prevent lumps.

Getting the texture right

Sauce: After the first 3–4 minutes with the milk, it should only just be starting to thicken. It will become thicker as the spinach cooks and the parmesan is stirred in.

Spinach: Cook it for another 3–4 minutes, until the leaves have wilted and the sauce has thickened. Avoid cooking the finished dish for long after adding the gnocchi, as the dumplings can become soft.

Keeping the timing on track

Gnocchi: Cook and drain the dumplings first, then set them aside while you make the sauce in the same pot. If they finish early, keep them nearby so they can be returned to the sauce as soon as it is ready.

Sauce: Have the garlic, flour, milk, spinach and parmesan ready before you begin. The sauce stages follow quickly once the butter has melted.

What to serve alongside

Greens: A simple dressed salad or steamed green vegetables add freshness alongside the creamy sauce.

Bread: Serve with crusty bread if you would like something to catch any sauce left in the bowl. For a fuller meal, add a source of protein such as cooked beans or chicken on the side.

Recipe notes & tips

• Use the gnocchi packet's cooking time rather than relying on a fixed timing.
• Whisk continuously as you pour in the milk to help keep the sauce smooth.
• Roughly chop large spinach leaves before adding them to the pot.
• Taste the sauce before seasoning, as parmesan can be salty.
• Serve as soon as the gnocchi are coated so they keep their shape.

Variations

• Add peas: Stir in cooked peas with the spinach for extra colour and sweetness.
• Use baby spinach: Leave small leaves whole and add them straight to the sauce.
• Add chilli: Include a pinch of chilli flakes with the garlic for gentle heat.
• Try another cheese: Replace some of the parmesan with a cheese that melts smoothly.
• Add mushrooms: Sauté sliced mushrooms in the butter before adding the garlic.

Common mistakes to avoid

• Adding milk too quickly: Pour it in gradually while whisking to help prevent lumps.
• Skipping the roux cooking time: Cook the flour and butter for about 30 seconds to avoid a raw-flour taste.
• Overcooking the spinach: Stop once it has wilted and the sauce has thickened.
• Seasoning before tasting: Check the finished sauce first, since parmesan brings saltiness.
• Leaving the gnocchi in the sauce too long: Stir them in at the end and serve promptly to avoid soft dumplings.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan or microwave, stirring in a splash of milk if the sauce has thickened; avoid boiling it.

Frequently asked questions