Creamy Spinach Parmesan Gnocchi (Print Version)

Tender gnocchi and chicken in rich garlic Parmesan cream with fresh spinach

# 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, plus extra for serving
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, optional

# Step-by-Step:

01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions. Drain and set aside.
02 - While the gnocchi cooks, 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.

# Expert Tips:

01 -
  • It comes together in 30 minutes, which means you can actually make it on a weeknight without sacrificing flavor or your sanity.
  • The cream sauce tastes like you've been simmering it for hours, but the secret is just patience and good Parmesan—no complicated technique required.
  • Gnocchi has this magical quality of feeling fancy while being remarkably forgiving, and this dish lets that shine.
02 -
  • Don't let that cream sauce come to a hard boil or it can break and separate—keep it at a gentle simmer where it bubbles softly, and you'll get a smooth, cohesive sauce every single time.
  • Grate your Parmesan fresh right before you add it; pre-shredded cheese has cellulose in it that makes it grainy and prevents it from melting smoothly into the sauce, and that one change is honestly life-changing.
03 -
  • Cook your gnocchi in salted water like you would pasta—this seasons it from the inside out and makes a real difference in the final flavor.
  • Keep the heat at medium once the cream goes in; high heat is the enemy of a smooth, silky sauce and will cause it to separate or break.
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