Parmesan Spinach Gnocchi / for when that spinach comes up
Tender little dumplings (dried, frozen or homemade) in less than 30 min – an easy weeknight dinner.
Ingredients 1 tablespoon olive oil ½ cup diced onion ⅛ teaspoon kosher salt 2 cloves garlic minced ½ teaspoon dried thyme 2 tablespoons unsalted butter ¼ stick 2 tbl flour 1 cup whole milk ¼ teaspoon ground nutmeg 16 oz gnocchi ½ cup grated Parm 4 oz garden fresh spinach 1 lemon juiced
Instructions Bring a large pot of salted water to a boil over medium high heat. Keep it at a rolling boil until you’re ready to cook the gnocchi. Heat a large high sided skillet over medium heat. Add the olive oil and onion. Season with kosher salt and cook for 4-5 minutes or until the onion is soft and just beginning to brown. Add the garlic and thyme and cook for another minute. Add the butter and stir until it has completely melted. Sprinkle over the flour and stir until the mixture thickens and begins to bubble. Cook a min. Slowly add milk, stirring constantly. If there are any large lumps of roux, whisk them until smooth Bring the sauce to a bubble and cook just until it has thickened enough to coat the back of a spoon– about 5 minutes. Once thickened, remove offheat and add the ground nutmeg, s/p.
While the gnocchi cook, add parmesan, spinach, and lemon juice to the cream sauce and stir to combine. The spinach may not fully wilt yet– that’s okay! Scoop out the gnocchi (a spider strainer works best here) and add them to the spinach cream sauce. Toss to combine.
Tips You can use fresh, homemade, frozen, or gnocchi for this recipe. You can use 2% milk or even half-and-half in place of the whole milk. While I love nutmeg in a gratin dish, you can skip it if it’s not your thing. Substitute the Parmesan with your favorite melting cheese, such as fontina, gruyere, or pecorino. To prevent your sauce from separating, be sure to cook it over low and slow heat. Sudden changes in temperature can cause the emulsion to break. If your sauce is too thick, add ¼-½ cup of milk and whisk until it reaches the desired consistency. If your sauce is too thin, add ¼-½ cup of hot starchy water from the gnocchi pot and toss to combine. Storage: Store Parmesan spinach gnocchi in an airtight container in the refrigerator for up to 3 days.