Creamy Spinach Parmesan Gnocchi (Printable)

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

# What you need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded

→ Gnocchi

02 - 1 lb 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, optional

# How to make it:

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 through a colander and set aside.
02 - In a large skillet over medium heat, add 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 if using. 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 additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking when you actually spent 30 minutes, which is the kind of kitchen magic we all need.
  • Everything happens in one pan, meaning cleanup won't steal your evening or your joy.
  • The combination of tender gnocchi, wilted spinach, and that silky Parmesan cream is honestly addictive—people ask for seconds before they've finished their first bite.
02 -
  • Fresh Parmesan makes a silky sauce, but pre-grated cheese with anti-caking agents can turn your beautiful cream into something grainy and broken—I learned this the hard way and now I'm a fresh-grating evangelist.
  • Don't overcook the gnocchi; the moment they float, they're done, and any longer in boiling water and they become mushy disasters that won't have that tender-but-still-structured quality.
  • Taste as you season; Parmesan is salty, so go easy on the salt initially and adjust at the end when you can see the full picture.
03 -
  • Keep your heat at medium, not high; a gentle simmer creates a silky sauce, while high heat can cause the cream to separate and break.
  • If you're cooking this ahead, slightly undercook everything by about a minute, then reheat it gently in the skillet with a splash of extra cream to restore the sauce's silkiness.
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