Spinach Gnocchi with Cream Sauce with Pine Nuts, Tomatoes and Parmesan. A vegetarian Dish that gives Pleasure!

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With this Spinach Gnocchi recipe with cream sauce your gnocchi will be on the table in less than 30 minutes, promised!

Gnocchi with spinach and cream sauce is a delicious vegetarian meal. Ideal if you want to chill. Enough of the work clothes? Watch a movie and eat on the sofa? Great. That works.

At the same time I have prepared the Gnocchi recipe colorful for you. Roasted pine nuts and tomato cubes complete this gnocchi dish in taste and appearance. Colourful tastes better! Cook this dish relaxed for your guests!

A little magic in the kitchen and it will relax completely. I’ll show you how to prepare my spinach gnocci step by step with many photos. Good success!

1. Gnocchi with Spinach and Cream Sauce

Since I prepare these spinach gnocchi mainly vegetarian, I use a soy cream for the creamy sauce. You can also use cow’s milk cream, that remains a matter of taste. I like both and since I don’t want to do without the original, the good Parmesan cheese, I use soy cream for the cream sauce this time.

2. Prepare Spinach Gnocchi, the Step by Step Guide

First place a pot of water on the stove to boil the gnocchi. Season the boiling water for the gnocchi with plenty of salt (1 tbsp). Cook the gnocchi later, when the cream sauce is ready. Place a pan or a wok on the stove and heat it up. Cut the cleaned mushrooms into thin slices. Fry the mushroom slices first, add some olive oil. While the mushrooms are taking some colour, you can cut the light green of the young onions into thin slices and after a few minutes add them to the mushrooms.

Brown the champigons and let them take their colour, this gives the cream sauce its flavour!

Gemüse für den Sossenansatz, angeschwitzte Zwiebeln und Champigons

My sauce for the spinach and cream sauce with young onions and lightly browned mushrooms.

Deglaze the sauce with a little white wine and add the soy cream. Bring the sauce to the boil and season with salt, pepper and nutmeg.

Kochende Sahnesosse in der Pfanne

The boiling cream sauce with spring onions and mushrooms.

Add the washed spinach to the cream sauce and bring to the boil while stirring. It is best to use fresh, young spinach. The washed spinach should only be cooked briefly in the sauce so that it remains beautifully green.

Cook spinach only briefly in the sauce – so the spinach stays nice and green!

If you cook the spinach too long, it will turn grey and unsightly. Short cooking replaces the time-consuming blanching of the spinach.

Frischer Spinat in der Sahnesauce.

The fresh spinach is added to the cream sauce in the pan.

The spinach now collapses very quickly and remains beautifully green.

Sauce für Gnocchi mit Spinat in der Pfanne.

The added fresh spinach quickly collapses in the boiling cream sauce.

Now push the wok with the cream sauce aside and briefly fry the pine nuts in a second wok or a small pan. You can now add the gnocchi to the boiling water, the cooking time is usually only a few minutes.

Geröstete Pinienkern in der Pfanne

Watch out while roasting, pine nuts burn fast!

The pine nuts roast on the stove, next to it I quickly cut a tomato into quarters. Take out the core house and add it to the cream sauce. This adds a little acidity and taste to the sauce and the seeds are too good to throw away. I filet off the tomato skin with a sharp knife and quickly cut the pure tomato-fruit flesh into cubes. Please pay attention to the pine nuts so that they do not burn.

Tip: Always roast pine nuts on stock, so they are ready to hand in the kitchen cupboard.

Geviertelte Tomate

Tomatoes cut into quarters

Remove the gnocchi from the water with a skimmer and place in a wok or pan to prepare the cream sauce.

Drain the gnocchi well so that the cream sauce does not dilute.

gekochte gnocchi in der pfanne mit spinat, champigons sahnesauce

Cooked gnocchi in a pan with spinach, champigons cream sauce.

Now arrange the gnocchi, but do not mix the cooked gnocchi with the sauce and vegetables, just pull them through the sauce. This will make the gnocchi lighter and more even.

leckere, farbenfrohe Spinatgnocchi

Spinach gnocchi with cream sauce served in a deep dish, colourful with tomato cubes, pine nuts, mushrooms and parmesan.

The gnocchi look very good in the deep plate here another picture:

Leckere Gnocchi mit Spinat und Gemüse

Spinach gnocchi with cream sauce, tomato cubes, pine nuts, parmesan. Foodbild © Thomas Sixt

The gnocchi also look great on a flat plate, here two pictures:

Gnocchi mit Spinat Nahaufnahme, Foodbild Foodbild und Foodstyling © Thomas Sixt

I like such a close-up very much. The spinach gnocchi with creamy sauce have become wonderful.

From the top, the gnocchi look like this:

Fein agngerichtete Gnocchi mit Sahnesosse und Spinat auf einem flachen Teller von oben fotografiert Foodbild © Thomas Sixt

Gnocchi prepared vegetarian on a flat plate, that looks very tasty!

3. The secret Tip for your Spinach Gnocchi

Refine your gnocchi with a few drops of white truffle oil, that’s a real bang and an absolute kick.


4. Recipe Spinach Gnocchi with Cream Sauce

Below is my recipe for gnocchi with creamy spinach sauce

spinach gnocchi recipe image
Print Recipe
4.67 from 6 votes
Spinach Gnocchi with Cream Sauce Recipe
Delicious vegetarian variant for spinach gnocchi with creamy cream sauce, mushrooms, tomato cubes and parmesan.
Prep Time17 mins
Cook Time13 mins
Total Time30 mins
Course: Main Courses
Cuisine: Italian Recipes
Keyword: Gluten Free Recipes
Servings: 2 Persons
Calories: 538kcal
Author: Thomas Sixt
  • 250 g Gnocchi glutenfree and vegan
  • 7 pc mushrooms
  • 1 tsp oliv oil
  • 80 g young onions
  • 60 ml dry white wine
  • 200 ml soy cream or cow milk cream
  • 3 pinch salt
  • 2 pinch pepper
  • 3 pinch nutmeg
  • 150 g leaf spinach young leaf spinach is ideal!
  • 2 tbs pine nuts roasted or freshly roast yourself
  • 1 pc tomato
  • 50 g Parmesan fresh and finely grated
  • Place the gnocchi ready and bring a pot of water to the boil. Season the water with a tablespoon of salt.
  • Cut the mushrooms into 2 mm thick slices and sauté in olive oil in a pan or wok.
  • Add the light green onions cut into thin slices to the mushrooms and sauté further.
  • After 3-5 minutes, deglaze the sauce with onions and mushrooms with white wine, add the soy cream and bring to the boil.
  • Season the cream sauce with salt, pepper and nutmeg.
  • Add the washed and drained spinach to the cream sauce. Bring the sauce to the boil once and fold in the spinach. Remove the pan or wok with the cream sauce from the heat and prepare.
  • Cook the gnocchi in salted water. My gnocchi only need 2 minutes to cook, please note the cooking time on the packaging.
  • Roast the pine nuts, cut the tomato into quarters, add the Kernhaus to the cream sauce and fold in, skin the tomato fillets with a sharp knife, cut the tomato pulp into cubes.
  • Remove the gnocchi floating on the surface from the water with a skimmer, drain well, place the gnocchi in the cream sauce and cover with a spoonful of cream sauce.
  • Arrange the gnocchi and spinach on a hot plate. Alternate vegetables first, then gnocchi on the plate to make a nice picture.
  • Decorate spinach gnocchi with pine nuts, parmesan and tomato cubes and enjoy!

5. Calories and Nutritional Values at a Glance

Nutrition Facts
Spinach Gnocchi with Cream Sauce Recipe
Amount Per Serving
Calories 538 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 12g75%
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 38mg13%
Sodium 1124mg49%
Potassium 1185mg34%
Carbohydrates 44g15%
Fiber 5g21%
Sugar 16g18%
Protein 19g38%
* Percent Daily Values are based on a 2000 calorie diet.

6. More Gnocchi Recipes

7. Great Spaghetti Recipes

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!