Parmesan Spinach Gnocchi

  • Author: Jessie
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: Serves 4 1x


Easy parmesan spinach sauce with pillowy gnocchi.



  • 16 oz. potato gnocchi
  • 2 Tbsp. unsalted butter
  • 1 clove garlic, minced
  • 2 Tbsp. flour
  • 1.25 cups milk
  • 3 cups fresh spinach, roughly chopped
  • salt and pepper to taste
  • 1 cup shredded parmesan cheese (if you’re a strict vegetarian, look for parmesan cheese made without rennet)


  1. Cook the gnocchi according to package directions. Drain, set aside, and return the empty pot to the stove.
  2. Melt butter over medium heat.
  3. Add garlic to butter and sauté for about a minute until garlic is fragrant.
  4. Add flour to butter and whisk to form a roux. Cook for 30 seconds or so to cook out any raw flour taste.
  5. Slowly add milk to roux, whisking constantly to break up any lumps. Cook for 2-3 minutes until sauce has just begun to thicken.
  6. Stir chopped spinach into sauce and cook 3-5 minutes more until spinach has wilted and sauce has thickened.
  7. Add salt and pepper to taste.
  8. Remove pot from heat.
  9. Add parmesan cheese to sauce and stir to combine.
  10. Return cooked gnocchi to sauce and stir to combine. Serve immediately.


Depending on the size of your gnocchi (and your personal preferences!) you may have a little more or less sauce than you need. To thin out a too-thick sauce or to stretch your sauce a little further, stir in a bit of extra milk until you’ve reached your desired consistency.

Add grilled chicken, salmon, or shrimp to this recipe for extra protein.

For a healthy twist, swap our favorite Magic Cauliflower Cream for the flour and milk in this recipe!


  • Calories: 396