Ingredients

1 tbsp olive oil (or butter)

3 cloves garlic, minced

1 small shallot (optional), finely chopped

2 tbsp tomato paste (optional, for a rosy sauce)

1 cup chicken broth (or veggie broth)

1 cup heavy cream (or half-and-half—see variations)

1/2 cup freshly grated Parmesan

1/2 tsp salt, plus more to taste

1/4 tsp black pepper

Pinch red pepper flakes (optional)

1 tsp Italian seasoning (optional)

1 lb potato gnocchi (shelf-stable or refrigerated)

4-6 cups fresh spinach (about 5 oz)

1 tbsp lemon juice (optional, brightens the sauce)

Garnish: extra Parmesan, cracked pepper, chopped basil or parsley

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Instructions

Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add shallot (if using) and cook 2–3 minutes until softened. Add garlic and cook 30 seconds.

Build the sauce: Stir in tomato paste (if using) for 30 seconds. Pour in broth and scrape up any browned bits. Simmer 2 minutes.

Make it creamy: Lower heat to medium-low. Add cream, Parmesan, salt, pepper, and red pepper flakes/Italian seasoning (if using). Stir until smooth.

Cook the gnocchi in the sauce: Add gnocchi directly to the skillet. Cover and simmer 4–6 minutes, stirring once or twice, until gnocchi is tender and the sauce thickens.

Add spinach: Stir in spinach and cook 1–2 minutes until wilted.

Finish & serve: Turn off heat. Add lemon juice (optional). Taste and adjust salt/pepper. Serve hot with extra Parmesan.

Notes

Cooking Tips

Use freshly grated Parmesan for the smoothest sauce (pre-shredded can clump).
If sauce gets too thick, splash in broth 1–2 tbsp at a time until silky.
Want more flavor? Add a pinch of nutmeg to the cream sauce—classic with spinach.
For a little texture, pan-crisp the gnocchi in a bit of butter first (3–5 minutes) before making the sauce.

Variations

Add protein: Stir in cooked chicken, Italian sausage, shrimp, or crispy bacon.
Make it lighter: Use half-and-half and reduce Parmesan slightly; simmer a minute longer to thicken.
Extra veggies: Add mushrooms, sun-dried tomatoes, peas, or roasted cherry tomatoes.
Cheesy upgrade: Add 2–3 tbsp cream cheese for ultra-creamy sauce.
Gluten-free: Use gluten-free gnocchi (cook time may vary—follow package cues).
Spice it up: Add more red pepper flakes or a spoonful of Calabrian chili paste.

Author: Emma
Prep Time: 10 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 4g
Sodium: 780mg
Fat: 28g
Carbohydrates: 55g
Fiber: 3g
Protein: 12g