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Creamy Spinach Parmesan Cauliflower Gnocchi

This easy parmesan spinach sauce is the perfect cheesy companion to Cauliflower gnocchi. A great, quick cauliflower gnocchi recipe for easy weeknight meals!

 

Ingredients:

  • 1 package (12 oz) Trader Joe’s Cauliflower gnocchi or any gnocchi ( points will vary depending on the brand you use)
  • 1 Tbsp Land O’Lakes light butter made with canola oil or any light butter
  • Dash of salt and pepper
  • 1 1/2 Tbsp flour
  • 3/4 cup skim milk
  • 1 1/2 cups chopped fresh spinach
  • 1/2 Tbsp minced garlic
  • 1/2 cup shredded parmesan cheese

Directions:

  1. In a skillet, spray with non stick cooking spray (I love Trader Joe’s canola oil spray).
  2. Add gnocchi and sauté until lightly browned.
  3. Set aside.In another skillet melt butter over medium heat.
  4. Add garlic to butter sauté until garlic is incorporated.
  5. Add flour to butter and whisk to form a roux. Cook for 30 seconds and slowly add in skim milk.
  6. Cook and stir occasionally until sauce has thickened. Add salt and pepper.
  7. Stir chopped spinach into sauce and cook for another 5 minutes more until spinach has wilted and sauce is thick.
  8. Remove from heat and add Parmesan cheese. Stir sauce until cheese is melted.
  9. Pour sauce over sautéed cauliflower gnocchi and stir until sauce is incorporated with cauliflower gnocchi.

Servings: Makes 3 (1 cup) servings /6 Freestyle smart points per serving

Yield: 3 servings

Creamy Spinach Parmesan Cauliflower Gnocchi

Creamy Spinach Parmesan Cauliflower Gnocchi

This easy parmesan spinach sauce is the perfect cheesy companion to Cauliflower gnocchi. A great, quick cauliflower gnocchi recipe for an easy weeknight meal!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 package (12 oz) Trader Joe's Cauliflower gnocchi or any gnocchi ( points will vary depending on the brand you use)
  • 1 Tbsp Land O'Lakes light butter made with canola oil or any light butter
  • Dash of salt and pepper
  • 1 1/2 Tbsp flour
  • 3/4 cup skim milk
  • 1 1/2 cups chopped fresh spinach
  • 1/2 Tbsp minced garlic
  • 1/2 cup shredded parmesan cheese

Instructions

  1. In a skillet, spray with non stick cooking spray (I love Trader Joe's canola oil spray).
  2. Add gnocchi and sauté until lightly browned.Set aside. In another skillet melt butter over medium heat.
  3. Add garlic to butter sauté until garlic is incorporated.
  4. Add flour to butter and whisk to form a roux. Cook for 30 seconds and slowly add in skim milk.
  5. Cook and stir occasionally until sauce has thickened. Add salt and pepper.
  6. Stir chopped spinach into sauce and cook for another 5 minutes more until spinach has wilted and sauce is thick.
  7. Remove from heat and add Parmesan cheese. Stir sauce until cheese is melted.
  8. Pour sauce over sautéed cauliflower gnocchi and stir until sauce is incorporated with cauliflower gnocchi

Servings: Makes 3 (1 cup) servings /6 Freestyle smart points per serving

 

Stephanie

Friday 10th of May 2019

This is so good!! 1 cup and I was really full. I did add shrimp and a little more milk to cover the extra ingredients, but did everything else as instructed. Also, I really don’t care for cauliflower substitutes, but I loved these. I couldn’t taste the cauliflower at all cooking them this way. Delicious!!

Courtnay

Monday 7th of May 2018

Just whipped this up tonight and it was a crowd pleaser! We did add shrimp and scallops to make a bit heavier. One quick q: since the cauliflower gnocchi is so new it isn't coming up on WW. How did you come up with the points?

Darlene

Friday 4th of May 2018

Are these the frozen ones? Do you thaw them first? I bought these last week and have been looking for something to do with them. Thanks for the recipe!!

Pounddropper

Friday 4th of May 2018

I did not thaw them first. I put them right into the skillet with non stick cooking spray and sauté them until they are nice and brown.

Lose is Lyss

Friday 4th of May 2018

Oooh YES this is right up my alley! Also, how have I not heard of cauliflour gnocchi before?! :o So amazing as always, thank you for sharing!

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