Creamy Parmesan Spinach Homemade Gnocchi
Soft, pillowy homemade potato gnocchi tossed in a rich and creamy parmesan spinach sauce. This easy comfort food recipe delivers restaurant-quality flavor in a simple, homemade Italian dinner perfect for busy weeknights or cozy family meals.
Equipment
- Large pot (for boiling potatoes and gnocchi)
- Mixing bowls (large and medium)
- Potato masher or hand mixer
- Slotted spoon (for removing potatoes and gnocchi)
- Fine sieve or colander (for draining potatoes)
- Fork (for shaping gnocchi ridges)
- Sharp knife or dough cutter (for cutting gnocchi)
- Measuring cups and spoons
- Wooden spoon or spatula (for mixing dough and sauce)
- Large frying pan or skillet (for creamy parmesan spinach sauce)
- Stove or cooktop
- Optional:
- Garlic press (for fresh garlic)
- Kitchen scale (for precise ingredient measurements)
Ingredients
Homemade Gnocchi
- 2 potatoes medium
- 2 cups all-purpose flour
- 4 tsp butter
- 2 eggs beaten
- 1 tsp salt
- 1/2 tsp black pepper
Creamy Parmesan Spinach Sauce
- 3/4 cup heavy cream
- 1/2 cup parmesan cheese grated
- 2 tbsp butter
- 1 garlic clove small & minced
- 2 cups spinach fresh
- Salt and pepper to taste
- Pinch red pepper flakes optional
- Fresh parsley chopped (optional garnish)
Optional Garnish
- Crispy bacon bits
- Extra parmesan cheese
Instructions
- Prepare the PotatoesBoil potatoes in salted water until tender, about 10–12 minutes. Drain well.
- MashMash potatoes until smooth. Allow to cool slightly.
- Make DoughMix mashed potatoes with flour, butter, eggs, salt, and pepper. Knead on a floured surface until smooth, adding flour if needed.
- Shape GnocchiDivide dough, roll into logs, cut into bite-sized pieces, and press with a fork to create ridges.
- Cook GnocchiBoil in salted water until they float to the top (2–3 minutes). Remove and set aside.
- Make SauceMelt butter in a pan, sauté garlic until fragrant, then add cream and simmer until slightly thickened.
- Add SpinachStir in spinach and cook until wilted.
- Add ParmesanReduce heat and stir in parmesan until smooth and creamy. Season to taste.
- CombineAdd cooked gnocchi and toss gently until fully coated in sauce.
- ServeTop with optional bacon bits, fresh parsley, and extra parmesan. Serve immediately.
Don’t overwork the gnocchi dough—mix just until combined to keep it light, pillowy, and perfectly soft every time.
Notes
- Use starchy potatoes for best results – Russet or Yukon Gold potatoes create light, fluffy homemade gnocchi with the perfect soft texture.
- Do not overwork the dough – Overmixing can make gnocchi dense; mix just until combined for pillowy, restaurant-style results.
- Adjust flour as needed – Depending on potato moisture, you may need slightly more or less flour to achieve a soft, workable dough.
- Fresh parmesan is best – Use freshly grated parmesan cheese for a smooth, creamy spinach sauce and rich authentic Italian flavor.
- Cook gnocchi in batches – Avoid overcrowding the pot so each piece cooks evenly and floats properly.
- Spinach adds freshness and color – Fresh spinach gives the sauce a vibrant color and boosts flavor and nutrition.
- Sauce thickens as it sits – Add a splash of cream or pasta water to loosen the creamy parmesan sauce if needed.
- Gnocchi is ready when it floats – Once gnocchi rises to the surface, it is perfectly cooked and ready to serve.
- Best served immediately – This creamy spinach gnocchi is best enjoyed fresh for the ultimate silky texture and flavor.
- Restaurant-quality comfort food at home – This easy homemade gnocchi recipe delivers rich Italian comfort food perfect for weeknight dinners or special occasions.
Nutrition
Serving: 1260 gramsCalories: 422kcalCarbohydrates: 46gProtein: 12gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 111mgSodium: 614mgPotassium: 462mgFiber: 3gSugar: 2gVitamin A: 1722IUVitamin C: 17mgCalcium: 155mgIron: 3mg
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