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Gnocchi with Spinach

Gnocchi with Spinach

  • Prep 30min
  • Total30min
  • Servings4



box (8 oz.) frozen chopped spinach, thawed


bag (16 oz.) potato gnocchi


cloves garlic, chopped fine


cup whipping cream or Mexican table cream Mexican


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  • 1

    Heat one tablespoon of butter in a large skillet over medium-low heat, once melted and the butter is hot, add the gnocchi and cook for 3 minutes in 1 layer. Flip and cook 3 more minutes on the other side. They should be lightly browned. Add salt and pepper.

  • 2

    Move the gnocchi to a dish.

  • 3

    In the same saucepan, melt the remaining tablespoon of butter and add the minced garlic cook for 1 minute.

  • 4

    Add the thawed and dried spinach (dry with a paper towel). Stir the cream and cook for 2-3 minutes until hot.

  • 5

    Return the gnocchi to the pan. Stir and taste. Adjust the seasoning.

  • 6

    Serve hot sprinkled with peperoncini flakes.

Expert Tips

  • You can use other vegetables like asparagus, peas and mushrooms instead of spinach.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Afternoons with my daughters are always pretty busy: pick them up at school, do homework, take them to their activities, return to the house. Many days I only have 30 minutes to make dinner at home so I have always have these quickly prepared alternative at hand.I recommend you plan ahead so you have everything thawed and ready to cook. You will not regret this gnocchi is delicious.

One Pot Gnocchi with Spinach and Chicken

Winters often see us get slapped silly with cold fronts here in Minnesota. We’re not talking Oh, I could use a cute scarf cold. We’re talking well-below-zero even the dog won’t go out kind of cold. #evilwindchill

I realize some of you luckies can’t even fathom that kind of crazy. That was me years ago. My sunny Southern California, beachy-flip-flopped self had never seen a working snowplow in real life. I also never knew one’s eyelashes could freeze shut. It’s safe to say we’ve become much hardier (not necessarily by choice.)

However, it’s totally by choice that I’ve been dishing up comforting meals to keep us warm and toasty. Dishes like Healthy Mexican Pasta Bake and Hearty White Chicken Chili.

Plenty of healthyish comforting stews, noodles, and chilis. It’s time for a delicious spin. Introducing One-Pot Gnocchi with Spinach and Chicken…

  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic, or more to taste
  • 1 teaspoon red pepper flakes (Optional)
  • 1 pound chicken tenders, cut into 1-inch pieces
  • ½ cup diced onion
  • ½ cup diced red bell pepper
  • salt to taste
  • 1 ½ cups Chardonnay wine
  • ½ cup marinara sauce
  • 1 (8 ounce) package fresh spinach
  • 1 pound frozen gnocchi
  • ¼ cup grated Parmesan cheese, or to taste

Bring a large pot of salted water to a boil.

Meanwhile, heat oil in a deep skillet over medium-high heat. Add garlic and red pepper flakes and saute until garlic starts to turn golden brown, about 1 minute. Add chicken, onion, bell pepper, and salt. Saute until chicken is no longer pink inside and juices run clear, 7 to 10 minutes. Add wine and marinara sauce let simmer until liquid is reduced, about 10 minutes more.

Add gnocchi to boiling water.

Stir spinach into the chicken mixture and cover the skillet.

While the chicken mixture simmers, cook gnocchi until they float to the top, 3 to 5 minutes. Use a slotted spoon to transfer gnocchi to the chicken mixture stir and let simmer for 1 to 2 minutes. Serve with grated Parmesan cheese.


I'm not sure why everyone is banging so hard on this recipe. It's easy, it's tasty. I am a garlic and onion lover too, but this does not need it- in fact, the garlic will probably make it bitter. I added some red pepper flakes, but otherwise stuck to the recipe (well, I don't measure, so I "stuck" to it in that I used the specified ingredients). I think you do have to be use your brain *gasp* and be savvy when you make this recipe, i.e., cook the cream until it is creamy, don't add the spinach too early, etc. Don't rely on cook times. It isn't rocket science, but it does require you to think. Also, I happened to have homemade ricotta on hand this last time (I've made this with store-bought too) and like anything homemade, it truly elevated this recipe. BUT it was also tasty with the store bought. Serve this with a rotisserie chicken, and you've got a 30 min (or less!) meal.

I tweaked based on other reviews (so not giving a fork rating), but loved this. Made sure to have the cream/spinach ready first then barely cooked the gnocchi so it didn't sog out. I also started with half a diced onion and some garlic, sauteed until tender, added some white wine, then sprinkled about 1-2 T of flour. Then added the cream/nutmeg/S&P. I found I needed a bit more cream as it cooked down fast and I used a package of thawed/drained frozen chopped spinach. Added the gnocchi, stirred in, cheeses on top, quick broil - YUM.

I also made lots of additions to this recipe to make it tasty. As it's written, it's bland and not worth the trouble.

I love the simplicity and rich flavor of this dish.

This was a disaster. Nothing mingled well. I did add garlic and a bit more pepper than it asked for. In the end it was just a mingled mess of cheese on top with some bits of spinach sticking to it, gnocchi below and cream sauce floating on the bottom. Part of the disaster was a promising but disappointing gnocchi, combining a bland sauce with bland gnocchi definitely didn't help anything.

Just looking at the ingredients I knew the flavor would be "meh" so I never made it as written. I sauteed 3 cloves of minced garlic with 2 packages of sliced cremini mushrooms and a pinch of red pepper flakes to add to the cream mixture. With that addition it gets a 4 fork rating. Without I'm sure it would be 1.

I didn't have any mozzarella so I used a whole cup of ricotta. It was very nice but my gnocchi were stodgy probably because they were left waiting for the cream mixture. Next time, I'll have everything ready before boiling them.

This was the first time I found a recipe I decidedly hated on Epicurious. Maybe I've just been lucky in my selections. This was completely bland- it was boring in every aspect from the texture which was mushy and soupy, to the flavor, which required my husband and I to heap on the red pepper flakes, parmesan, and salt to give it any sort of appeal. I used all fresh and good quality ingredients, so I don't think anything went particularly wrong, except for the recipe itself. Blah.

This was a heart attack on a plate and I mean that in the best way possible. I did add garlic like others suggested and increased the liquid to 3/4 cup. I also had some leftover rotisserie chicken I threw in there. It was a little thick and heavy, next time I will mix milk in with the cream.

This was just OK. Definitely should have added Parmesan and garlic or shallot, and better quality gnocchi.

I think this recipe as written would be perfect when using the best quality ingredients. It would be very subtle in flavor. I can see why others added garlic, parmesan cheese, etc. to give it a little more je ne sais quoi. I went the parmesan route, as my guest is not a subtle taste type. Turned out very good.

Very tasty and super easy if using frozen spinach. My 6 and 4 year olds really liked it. Instead of fresh spinach I used about 1/2 of a 10oz. package of frozen spinach, which I pureed with some 1/2 and 1/2 until smooth (I didn't have cream on hand). Then I stirred the spinach and gnocchi together and added cream little by little to get the right amount of liquid and compensate for the amount Iɽ added to the spinach puree. I did not boil/reduce the cream beforehand and I don't think it's necessary. I did use the flour as listed and it did not have a raw flavor for not having cooked it first. You could also substitute some parmesan for some of the mozzarella, or pass parmesan at the table. This was just the right amount to feed 2 adults and 2 kids as a main course with a salad. It would also be a great side dish to fish, grilled meat, or sausage. I'll definitely make this again since it was so easy, satisfying, and got my kids to enthusiastically eat spinach!

This was great I made it with sweet sausage tortelloni instead of gnocchi, and added in a cup of peas for some extra greens - delicious!

This was very rich and tasty but I used fat-free half n half instead of heavy cream and I think that was a mistake. I had plenty leftover but it wasn't very good the next day and I used it as a side to another dish. I think next time I may put some pancetta or bacon in it at the end a bowl of this would be enough for a simple, easy dinner.

This was really tasty. We made home made gnocchi instead of store bought. think it added to it. Also added some garlic powder into the spinach/gnocchi mix. In between the ricotta and mozzarella I also added parmesan cheese. Instead of putting in broiler I put in the over for 15 minutes on 450. I also grabbed the pan with my bare hand after I pulled it out of the oven. I don't recommend that

Adding red pepper made this much better!

Followed the recipe precisely except for the addition of garlic and the substitution of guyere for the mozz. I found this to be just ok. The lemon gnocchi with peas and spinach is worlds better. I would not make this again. Too many recipes to repeat those that are only so-so. TRUST ME!

We loved this dish. After reading the comments about the sauce being watery, I added extra flour to the cream, and it actually ended up too thick so I had to add a bit more cream to thin it. Next time I'll try it as written. I did follow the suggestions to use less spinach and to add parmesan to the cream sauce and with the mozzarella, and will do the same next time.

This turned out very well with some amendments (thanks to the previous reviewers for good suggestions!) I made my own roux the usual way but with the addition of a couple minced cloves of garlic, and I did splash in some brandy as suggested by the Cook from Long Beach, which was a nice touch. Even with light ricotta this was a rich dish - I served it with a salad of very lightly dressed spring greens and white wine. I'll be making it again, and now that I know this 'method' I'll play with some other variations.

The whole family loved this. I did as other reviewers suggested & added parmesan. I also added halved cherry tomatoes to the cream mix with the gnocchi before broiling. The tomatoes added a little tanginess, which may have been lacking otherwise.

Delicious! My husband and I loved it. I sauteed a shallot and two cloves of garlic before adding the cream. Also, added parmesan cheese when I was simmering the cream. Might be nice with a little white wine or brandy as well to give it a little more depth?

This has great ingrediants but tasted so-so. I agree that the sauce was a little watery and it needed more cheesiness. Next time I would make a more traditional roux with butter, flour, and milk-- that might help. the sauce did not thicken very muc

Remind me never to ignore the previous reviewers' suggestions again! This was good, but a bit on the bland side if I make it again, I'll definitely use the garlic others mentioned, and I'll add some Parmesan to the cream/spinach mixture. I had only frozen spinach on hand, which came out OK but a bit too much like creamed spinach -- fresh would definitely be better.

I never had gnocchis before and always wanted to try them. I had a bag from when I went to the nearest supermarket, but did not really know how to prepare them. So, I am late for lunch time and have no ideas.. I go on Epi and find this recipe! I say, well.. I have a box of frozen Spinach in the freezer. And it is already creamed with Philadelphia cream cheese.. wonderful! I still prepared the sauce mentioned in the recipe, but cut it down by half. I added the Spinach (once it was defrosted)and soon after the gnocchi. I topped it off with some shredded Gruyere Cheese and Voila! It took a bit longer for the gratin to form under the grill, so I left it 8 minutes longer than the recipe says to do. It was marvelous! Thanks Epi. Quick, Easy and above all Delightful. xoxoxo

I took others' suggestions of adding garlic, which the dish greatly benefited from. Although quick and easy, I found 15oz of spinach a bit much: Iɽ recommend approx 10-12oz. Also, I sprinkled parmesan instead of mozzarella, and liked the flavour and crunchiness of the browned parmesan very much.


So delish! Made this with the first batch of spring spinach from the farmer's market and shredded cabbage in place of the peas:)

In regular weeknight rotation for years. Satisfying and delicious. I usually use swiss chard instead of spinach for more robust flavor.

We keep this recipe close at hand for a fast satisfying meal. It works well with shrimp folded in the last few minutes

Stunning and simple, you'll be amazed how quickly this comes together. I make it again and again, even for guests and they always rave.

Disappointed it was store bought gnocchi - add to title

I was excited about this dish, especially given all the rave reviews, but we found it pretty underwhelming. I would maybe make again as a side dish for roast chicken or something, but not as a meal. If I'm eating something with this amount of fat and carbs, it should feel worth it.

Tasty. I doubled the recipe and added salt and pepper.

Very, very quick and easy. Great results for little effort.

Super simple. Rave reviews.

We love this! I use half and half and double the veggies. An easy weeknight winner.

Made as is. Delicious. Great flavor from a few simple ingredients. Very fast and easy to make. Was pleasantly surprised. :)

Just tried this the other night - super easy and tasty.

Good not great. I expected more after reading all the great reviews. I used fresh gnocchi from Whole Foods and overall thought, "Meh."

Ok. this is a very kid friendly, uber easy parent rescue. do this guys cause everyone will eat it and you will be totally satisfied. if anyone pulls out a box of KD shot em. way better this way :)

Ridiculously easy and very delicious - I always love it when I come across a recipe like this that delivers great flavour with absolutely no effort.

This recipe is lovely. I made it with homemade gnocchi made with tuscan-style potato dough. HIGHLY SUGGESTED: I rubbed (to release the oils) then finely minced some fresh mint (1 large sprig) and added it to the dish. This small addition really enhanced the flavours and complemented the "springtime" taste of the dish. Also, I doubled the recipe and tripled the vegetables as previous reviews suggested.

Simply delicious. Used half and half instead of heavy cream to cut fat down and would do it again. I agree with other's suggestions that adding more pea and spinach is a good idea, especially since spinach cooks down to nothing. Served with grated black pepper over the top.

This recipe is really, truly quick and easy. And yet it is sophisticated and delicious. The first time my family had this, my husband made it. While I was in labor. So. yeah. Fast and easy. Just follow the recipe as written.

This is a very tasty dish. I used about twice the amount of vegetables the recipe called for and I think it could have used even more vegetables. I also added some crumbled bacon as a garnish. The lemon flavor works very nicely with the cream and gives it a fresh taste.

Made my own Gnocchi (Mario Bateli's recipe) added a bit more salt and a sprinkle of bacon(would have used Panceta if I had it) turned out great

Really easy, delicious recipe. We made our own gnocchi and it was better than what you get in the store and super easy to make. I added extra spicy pepper and spinach. Definitely double the recipe. And use fresh Parmesan it makes a difference!

Meh. I wasn't crazy about this one, although I usually love the blue ribbon recipes. Made it exactly following the recipe, but wasn't crazy about the flavor, seemed to be lacking something. Would not make again.

I made a half recipe just for myself - I don't think a regular recipe would feed four people either. Followed it to a T except I added some diced bacon that I cooked in the oven at the very end, also I made sure to season the sauce before adding the gnocchi. Really yummy! I like the lemon. I'll definitely make this again.

We can't do dairy at our house, but I still wanted to try this recipe. We used coconut cream instead of the dairy cream and left off the parmesan cheese. It certainly tasted different because of the coconut cream, but it was a great combination of flavors just the same.