Gnocchi with Goat Cheese and Spinach

by Erin

Indulge in this comfortingly creamy and cheesy gnocchi with goat cheese and spinach. Serve with your favorite protein and side dish.

Gnocchi with Goat Cheese and Spinach in a Bowl with Roasted Broccoli.

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Gnocchi is one of my all-time favorite pastas. And although it is supposed to be heavy and filling I still manage to eat well more than a single serving (which if you have seen me eat before, is not really all that surprising). I suppose my stomach is extra muscular in order to manage the potato weight. Or you could be like many of my friends and claim I have a tapeworm. Whatever the reason, it is irresistible. Especially once you have some freshly made – the vacuum packed unrefrigerated kind just doesn’t compare.

Unfortunately I don’t get around to making it myself on a regular basis, but if you’re lucky it can be found at your local Italian grocery. Valenza Pasta in Memphis, TN is my go-to place for gnocchi, as well as for other Italian items. They make all of their pasta on-site and is then flash-frozen to retain freshness. Also, there are a few pre-cooked frozen meals which I have yet to try but have heard many great things.

Baked Gnocchi with Goat Cheese and Spinach.

I originally found this recipe while browsing the Target website and noticed that Giada de Laurentiis has her own cookware. It was a sample recipe for one of her baking dishes, originally titled “Baked Gnocchi”. Flash forward to 2023 and the link to the original recipe is no longer active but I found something very similar called “Cheesy Baked Gnocchi“.

However, I still did not feel like the title gave full credit to this dish. Since I changed it up slightly I decided to rename it to at least include the other significant players. Usually I serve this dish with chicken and some roasted broccoli but last night was the Lab-Holiday dinner and there was plenty of food to go around as to not worry about adding extra protein or dishes to my dish. I did double the recipe to make sure there was enough, but what I have posted here is the regular-sized version.

I also must add that before I cooked this dish I was never too keen on goat cheese. That all changed after one bite. Heck now I eve put goat cheese in cheesecake, pie, and cookies.

Gnocchi with Goat Cheese and Spinach.

Gnocchi with Goat Cheese and Spinach in a Bowl with Roasted Broccoli.


Yield: 6 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 2 lbs. potato gnocchi
  • 2 cups heavy cream
  • 1/2 cup reduced sodium chicken broth
  • 2 Tbsp flour
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp nutmeg
  • 5 oz. fresh baby spinach
  • 4 oz. goat cheese with garlic and herbs
  • 1/4 cup freshly grated parmesan cheese


  1. Preheat oven to 400 degrees. Lightly coat a 9x13-inch baking dish with non-stick spray; set aside.
  2. In a large pot of boiling water, cook gnocchi until they float (or according to package directions); drain.
  3. Pour gnocchi into the prepared baking dish.
  4. In a medium saucepan over medium heat, whisk together the cream, chicken broth, and flour.
  5. Continue whisking until simmering and thickened, about 5 minutes.
  6. Stir in the salt, pepper and nutmeg. Add spinach and toss to coat.
  7. Pour mixture over the gnocchi and spread the spinach to cover.
  8. Crumble the goat cheese over the top and sprinkle with parmesan.
  9. Bake until golden on top and bubbling, about 10-15 minutes.
Did You Make This Recipe?
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Source: Adapted from Giada de Laurentiis.

Post updated 2/27/2024, photo above is the original.

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