Creamy Spinach & Parmesan Gnocchi (Printable)

Tender potato gnocchi and shredded chicken in a rich garlic Parmesan cream sauce with fresh spinach—a comforting 30-minute Italian-inspired meal.

# What you'll need:

→ Protein

01 - 2 cups cooked chicken breast, shredded

→ Pasta

02 - 18 oz store-bought potato gnocchi

→ Vegetables

03 - 2 cups fresh baby spinach, loosely packed
04 - 1 small yellow onion, finely chopped
05 - 3 garlic cloves, minced

→ Sauce

06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - 1 cup heavy cream
09 - 1/2 cup whole milk
10 - 3/4 cup freshly grated Parmesan cheese
11 - 1 teaspoon Italian seasoning
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon salt

→ Garnish

14 - Freshly cracked black pepper
15 - Chopped fresh parsley

# Method:

01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float and are tender. Drain and set aside.
02 - While gnocchi cooks, heat butter and olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2-3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
03 - Pour heavy cream and milk into the skillet. Stir in Italian seasoning, black pepper, and salt. Bring the sauce to a gentle simmer, stirring occasionally.
04 - Add shredded chicken to the skillet and cook for 2-3 minutes, stirring gently to warm through and distribute evenly.
05 - Stir in Parmesan cheese until completely melted and the sauce becomes smooth and thickened, approximately 2 minutes.
06 - Add cooked gnocchi and fresh spinach to the skillet. Toss gently until spinach wilts completely and gnocchi is evenly coated with sauce, about 2 minutes.
07 - Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.

# Expert Advice:

01 -
  • Ready in 30 minutes but tastes like you've been simmering it all day.
  • The cream sauce is forgiving—even if your timing's off, gnocchi still comes out tender and silky.
  • It's the kind of meal that works equally well for a quiet night in or when you need to feed people without appearing stressed.
02 -
  • If your sauce looks too thick, don't panic—add milk by the tablespoon until it reaches a consistency that coats the gnocchi without pooling.
  • The spinach releases water as it wilts, which actually loosens the sauce naturally, so factor that in before adding more liquid.
  • Grate your own Parmesan; pre-grated versions won't melt into a smooth sauce because of the anti-caking powder coating them.
03 -
  • Cook gnocchi in the largest pot you have with plenty of salted water; crowding them prevents even cooking and makes them stick together.
  • Keep your Parmesan block in the fridge wrapped in parchment paper, and it'll grate easier and stay fresher longer than pre-grated versions.
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