Creamy Spinach Parmesan Gnocchi (Printable Version)

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

# What You 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

# How To Make:

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

# Cooking Tips:

01 -
  • Ready in thirty minutes flat, which honestly feels impossible until you make it and realize it's true.
  • The sauce clings to every piece of gnocchi like it was meant to be together.
  • Spinach sneaks in so naturally that even picky eaters stop noticing and start asking for seconds.
02 -
  • Pre-shredded Parmesan will make your sauce grainy and weird, so take the thirty seconds to grate it fresh from a block and you'll taste the difference immediately.
  • Don't overcook the gnocchi before you add it to the sauce or it'll fall apart and turn into mush instead of staying as tender little pillows.
03 -
  • Keep the heat on medium so the cream doesn't break or separate, and always stir gently when adding ingredients so you're not aggressively mixing when everything is at its most delicate.
  • If your sauce ever looks too thick, a splash of milk or even pasta water will loosen it up without ruining the flavor, so don't panic if it seems off.
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