Six recipes and six reasons why you just have to love spinach gnocchi! Taste them

Do you love Italian cuisine and its specialties?

Then prepare recipes for soft potato gnocchi with spinach with us.

The consistency of these dishes will take you to heaven!

Which one will you prepare first?

Gnocchi with spinach and parmesan

This easy Parmesan Spinach Gnocchi recipe is ready in less than 30 minutes, plus you only mess up one pot! Try other ideal dishes for a busy work week with our one-pot recipes .

What will we need

  • 450 h of potato gnocchi
  • 2 tablespoons of butter
  • 1-2 cloves of garlic (chopped)
  • 2 tablespoons of flour
  • 300 ml of milk
  • 400 g fresh spinach (coarsely chopped)
  • salt
  • pepper
  • 250 g of grated parmesan


  • Cook the gnocchi according to the instructions on the package. Drain, set aside and return the empty pot to the stove.
  • Melt the butter over medium heat.
  • Add the garlic to the butter and sauté for about a minute until the garlic is fragrant.
  • Add the flour to the butter and whisk to form a roux. Cook for about 30 seconds.
  • Slowly pour the milk into the roux and stir the lumps while constantly whisking.
  • Cook for 3-4 minutes until the sauce begins to thicken.
  • Stir the chopped spinach into the sauce and cook for another 3-4 minutes until the spinach wilts and the sauce thickens.
  • Add salt and pepper to taste.
  • Remove the pot from the heat.
  • Add Parmesan to the sauce and mix.
  • Return the cooked gnocchi to the sauce and toss to combine. Serve immediately.
A plate full of creamy gnocchi wrapped in cream and spinach.

Creamy spinach gnocchi with chicken

This Creamy Chicken Spinach Gnocchi is the perfect meal for a family dinner because it’s ready in less than 20 minutes.

What will we need

  • 4 tablespoons of butter
  • 1 tablespoon of olive oil
  • 4 cloves of garlic (minced)
  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons of flour
  • 235 ml chicken stock
  • 180 ml of heavy cream
  • 280 g of boiled chicken
  • 200 g of grated parmesan
  • 450 g of gnocchi
  • 30 g of fresh spinach
  • salt
  • pepper


  • Add the butter, olive oil and minced garlic to a large pan and cook over a low heat for 3-4 minutes, until the garlic is soft but not colored.
  • Add Italian seasoning and flour, mix well.
  • Slowly pour in the chicken stock and whisk to combine the ingredients into a smooth mixture.
  • Cook for 5-7 minutes until the sauce thickens.
  • After cooking, add the chopped chicken, cream and grated parmesan cheese. Let the mixture boil at a moderate temperature.
  • Meanwhile, bring a large pot of water to the boil.
  • Once cooked, add the salt, then the gnocchi. Cook until the gnocchi floats to the surface.
  • Add the drained gnocchi to the sauce, season with salt and pepper.
  • Finally, stir in the spinach and let it wilt in the hot sauce.
  • Serve with extra Parmesan and black pepper sprinkled over the gnocchi.

In order to be able to enjoy the delicious taste of this dish, you need to have quality kitchen equipment. In this case, it is a reliable steel pan , which will be at hand for every such cooking! Take a look at our review and see for yourself that there are no better pans!

A bowl full of soft homemade gnocchi with chicken amsa and spinach.

Gnocchi with spinach and mushrooms

Creamy spinach and mushroom gnocchi are the perfect meatless meal on their own, or you can serve them as a hearty side dish to, for example, our six-way beef noodles .

What will we need

For mushrooms

  • 1 tablespoon of olive oil
  • 230 g of mushrooms
  • salt
  • pepper

For gnocchi

  • 450 g of potato gnocchi
  • 120 ml of chicken stock
  • 23840 thick cream
  • 4 cloves of chopped garlic
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 145 g of fresh spinach
  • pinch of salt
  • coarsely ground black pepper
  • a pinch of chili


  • Heat 1 tablespoon olive oil in a large skillet.
  • Chopped mushrooms (seasoned with salt and pepper), cook over high heat for about 1 to 2 minutes until lightly browned and softened.
  • Remove half of the cooked mushrooms from the pan onto a plate.
  • In the same pan with half of the cooked mushrooms, add the uncooked potato gnocchi, chicken stock, heavy cream, minced garlic, Italian seasoning, smoked paprika and a pinch of salt.
  • Bring to a boil over medium heat and mix everything well.
  • Cover with a lid and let the gnocchi cook for about 5 minutes on medium heat while the sauce cooks.
  • Add the fresh spinach and cook, stirring frequently, for 5 minutes, until the spinach has wilted to your liking. Cook longer if you want a thicker sauce.
  • Season with salt, freshly ground coarse black pepper, chili and smoked paprika to taste.
  • Top with the other half of the cooked mushrooms.
The best combination of fresh mushrooms and potato gnocchi in one bowl.

Spinach and ricotta gnocchi

These luxurious gnocchi with spinach and ricotta are light and at the same time rich in taste. You can read how best to cook with ricotta cheese in our special article about this versatile cheese.

What will we need

  • 200 g of spinach
  • a small handful of parsley leaves
  • 1 clove of garlic
  • 140 g of ricotta
  • 85 g plain flour
  • 2 eggs
  • 100 g of freshly grated parmesan
  • freshly grated nutmeg
  • olive oil
  • arugula


  • Place the spinach in a large bowl and cover with boiling water. Let it wilt for 2 minutes and then drain thoroughly.
  • Let it cool and then squeeze out as much water as you can. Finely chop it.
  • Place the spinach, parsley, garlic, ricotta, flour, egg, cheese and grated nutmeg in a large bowl and season with salt and pepper.
  • Using a fork, mix the mixture very thoroughly.
  • With wet hands, form walnut-sized balls from the mixture. Place on a large plate or tray and refrigerate for at least 30 minutes.
  • Bring a large pot of water to a boil.
  • Reduce heat to medium and add about 8-10 gnocchi at a time.
  • When the gnocchi float to the top, give them about 1 minute more, then remove them with a slotted spoon.
  • Serve the gnocchi on warm plates drizzled with olive oil and sprinkled with arugula and Parmesan cheese.
Bright green gnocchi made from spinach and mild cheese.

Gnocchi with salmon and spinach

Tender potato gnocchi and juicy chunks of smoked salmon tossed in a rich, garlic-cream sauce with tender summer spinach and fresh lemon juice. Enjoy salmon in seven different ways with our recipes!

What will we need

  • 1 onion
  • 1 clove of garlic
  • 1 lemon
  • 200 g of spinach
  • 1½ tablespoons of olive oil
  • 400 g of gnocchi
  • 115 ml of heavy cream
  • 100 g of smoked salmon
  • salt
  • grinded pepper


  • Peel and finely chop the onion.
  • Peel and finely grate or press the garlic.
  • Finely grate the lemon peel.
  • Wash and finely chop the spinach.
  • Heat a medium skillet over medium heat, then pour in ½ tablespoon olive oil and add the onion.
  • Fry for 5 minutes, stirring frequently, until glossy. If the onions start to brown, lower the heat and add a little water.
  • Add the garlic and spinach to the pan and cook for 4 minutes until the spinach has wilted.
  • While the spinach is cooking, heat a deep frying pan or wok over medium heat and add 1 tablespoon of olive oil.
  • Add the gnocchi and fry for 4-5 minutes, stirring often, until the gnocchi are golden.
  • While the spinach is cooking, add the lemon zest, half the cream and the juice of half the lemon.
  • Stir and increase the heat so that the mixture begins to bubble gently.
  • Add the gnocchi and the shredded smoked salmon.
  • Heat everything for 2 minutes. Taste and add salt or pepper.
  • Serve sprinkled with black pepper and lemon wedges.
A delicate sauce wrapped around potato gnocchi topped with salmon.

Baked spinach gnocchi in cheese sauce

Tender gnocchi covered in a cheese-tomato sauce, topped with fresh spinach and baked into one delicious dish is what you want to serve as a festive lunch.

What will we need

  • 2 tablespoons of olive oil
  • quarter onion (chopped)
  • 1 large garlic clove (minced or thinly sliced)
  • 340 g of tomato puree
  • 125 ml stock or water
  • torn basil
  • 60 g of mascarpone cheese
  • 1/2 teaspoon of salt
  • 450 g of potato gnocchi
  • a handful of baby spinach
  • 230 grams of fresh mozzarella slices
  • Parmesan cheese


  • Preheat the oven to 200 degrees.
  • Heat the olive oil over medium-low heat.
  • Add onion and garlic. Sauté until the onions are translucent and fragrant.
  • Add the puree and water or stock, bring everything to a gentle boil.
  • Add the torn basil, mascarpone and salt.
  • Add the gnocchi and spinach.
  • Stir to coat everything evenly with the sauce.
  • Top with mozzarella slices and sprinkle with Parmesan.
  • Bake for 15-20 minutes until the cheese mixture is gooey and light golden brown on top.
  • Serve with basil.
A bowl full of a delicious combination of three cheeses and soft potato gnocchi.

Tips for what to eat with gnocchi?

  • Turkish bread
  • Toasted baguettes with garlic butter
  • Focaccia (you can prepare it according to our recipe here)
  • Roasted beet salad with feta cheese and pine nuts (or try our beet salad options )
  • Caprese salad
  • Arugula salad with sweet and sour dressing
  • Mixed salad
  • Boiled green beans
  • Baked asparagus with tahini lemon sauce
  • Rolls with grilled eggplant, prosciutto and mozzarella
  • Duck breast topped with orange sauce (you can find more inspiration on how to prepare the breast here)
  • Pork chop
  • Rib Eye Steak
  • Baked lamb chops with vegetables
  • Seafood

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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