Gnocchi Verde

I developed this recipe by combining one of my favorite Italian foods with one of my favorite Italian flavors; gnocchi and fontina cheese!  The sauce gets its vibrant green color from a generous portion of spinach and parsley; the fontina and smoked paprika elevate its earthiness making it both creamy and rich with flavor.  This is a beautiful and scrumptious dish that is sure to “wow” everyone you make it for!

Ingredients: Feeds 6-8 people

  • 4 cups baby spinach, packed
  • 1/2 cup fresh parsley
  • 2 1/2 cups of milk
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp pepper
  • 2 tsp salt
  • 8 oz Fontina cheese, cubed or shredded
  • 2 lbs potato gnocchi


  1. In a food processor combine the spinach, parsley and 1/2 cup of milk, process until well mixed.
  2. Bring a large pot of water and 1 tsp of salt to a boil over high heat.
  3. Meanwhile, in another large pot, melt the butter over medium-high heat and add the flour.  Whisk to combine, cook until golden.
  4. Slowly add the remaining milk to the pot. Add the spices including the garlic and onion powder, paprika, 1tsp of salt and the pepper, continuing to whisk until incorporated.
  5. Add the fontina cheese to the pot and stir until it is melted and incorporated.
  6. Add the spinach mixture to the cheese sauce and stir until green color is consistent throughout.  Reduce heat, stir frequently.
  7. Drop gnocchi into boiling water and cook according to package directions.
  8. Remove gnocchi from water with a slotted spoon and add to green sauce.  Gently fold gnocchi into the sauce to cover, serve immediately.


  • The rue created in steps 3 and 4 could serve as the base for any cheese sauce.  Sub cheddar for fontina and you have the makings of a traditional macaroni and cheese sauce, for example.
  • You could transfer the gnocchi in sauce to a casserole dish, sprinkle with additional fontina/mozzarella/parmesan and then broil for a few minutes as well!

*Sauce recipe adapted from Tasty





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s