Creamy Spinach Parmesan Gnocchi (Print)

Tender gnocchi and chicken in rich Parmesan cream sauce with fresh spinach—a comforting one-pan meal ready in 30 minutes.

# Components:

→ Proteins

01 - 2 cups cooked chicken breast, shredded

→ Gnocchi

02 - 1 pound store-bought potato gnocchi

→ Vegetables

03 - 3 cups fresh baby spinach
04 - 2 cloves garlic, minced

→ Dairy

05 - 1 cup heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 2 tablespoons unsalted butter

→ Pantry

08 - 1 tablespoon olive oil
09 - ½ teaspoon salt, or to taste
10 - ¼ teaspoon black pepper
11 - Pinch of freshly grated nutmeg

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface, approximately 2 to 3 minutes. Drain using a colander and set aside.
02 - In a large skillet over medium heat, combine olive oil and butter. Once melted, add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, pepper, and nutmeg. Cook for 2 to 3 minutes, stirring frequently, until the sauce thickens slightly.
04 - Add shredded chicken and spinach to the skillet. Stir until the spinach is wilted and the chicken is heated through, approximately 2 minutes.
05 - Add the cooked gnocchi to the skillet. Gently toss everything to coat the gnocchi in the sauce. Warm through for 1 to 2 minutes.
06 - Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • It's genuinely ready in 30 minutes, which means you can have restaurant-quality comfort food on a busy Tuesday without the takeout guilt.
  • One pan means less cleanup, but somehow nobody seems to mind doing the dishes when the food tastes this good.
  • The cream sauce is forgiving and flexible—lighter with half-and-half or richer if you're feeling indulgent, and it never splits or breaks on you.
02 -
  • The gnocchi must be cooked al dente and drained completely, or they'll absorb too much water and become mushy instead of staying tender and pillowy.
  • Add the gnocchi last, after the spinach is already wilted—this way it stays separate and doesn't get overcooked or broken up in the pan.
03 -
  • Always buy fresh-grated Parmesan or grate it yourself just before cooking—the difference between that and the shaker container is honestly the difference between good and transcendent.
  • Keep the heat medium and never let the cream boil, or it can break and separate, turning grainy instead of silky and smooth.
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