Print Recipe

Gnocchi with Spinach in Parmesan Cream Sauce

Tender potato gnocchi and baby spinach served in a homemade parmesan cream sauce, topped off with crispy bacon. An easy dinner, perfect for any night of the week!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: Cheese, Dinner, Gnocchi
Servings: 2 plus


  • 2 slices bacon
  • 1 lb potato gnocchi
  • 1 Tb unsalted butter
  • 1 clove garlic minced
  • 2 Tb all purpose flour
  • 1 1/4 C heavy cream
  • 1/2 tsp salt
  • 5 Tb Parmesan cheese grated
  • 2 C packed baby spinach


  • In a small saucepan, over medium-low heat, melt butter. Add garlic, sauteeing for 30 seconds. Whisk in flour. Slowly drizzle in heavy cream, whisking continuously. Season with salt. When mixture is steaming, add cheese, whisking until smooth and thickened. Reduce heat to lowest setting, allow to simmer, stirring occasionally. 
  • Bring a medium saucepan of salted water to a full boil, add gnocchi and cook until gnocchi begins to float. Carefully drain. 
  • In a 12-inch skillet, over medium heat, cook 2 slices of bacon. Drain on paper towels and chop into small pieces. Reserve bacon fat in pan. 
  • Add gnocchi to 12-inch skillet with bacon fat, frying until all sides are crisp. Add spinach, tossing until fully wilted. Pour in cream sauce, stirring to coat well. 
  • Serve warm with chopped bacon.


Recipe serves roughly 2-4.
An original recipe from Baked by Rachel