1. Start by bringing a large pot of salted water to a boil over medium-high heat. You want it to reach a rolling boil before adding the gnocchi.
2. While waiting for the water, heat a large high-sided skillet over medium heat. Once hot, add the olive oil and onion, seasoning with a pinch of kosher salt. Cook for about 4 to 5 minutes, stirring occasionally, until the onion is soft and just starting to brown. You should be able to smell the sweetness of the onion as it cooks, transforming the kitchen into a cozy haven.
3. Add the garlic and thyme to the skillet, cooking for another minute. You want the garlic to soften without browning; this will keep the flavors bright.
4. Next, add the butter to the skillet. Stir until it has completely melted and is bubbling gently. This is where the magic begins to happen!
5. Sprinkle the flour over the bubbling butter and stir well. The mixture will thicken and start to bubble again. Cook for an additional minute to cook off the raw flour taste. At this point, it should look like a thick paste.
6. Slowly pour in the milk, stirring constantly to avoid lumps forming. If any large lumps do appear, whisk them until smooth. Bring the sauce to a bubble and keep stirring until it thickens enough to coat the back of a spoon, which should take about 5 minutes.
7. Once thickened, remove the sauce from heat and stir in the ground nutmeg, seasoning generously with salt and pepper to taste. Let the sauce sit while you cook the gnocchi.
8. By now, your water should be boiling. Add the gnocchi to the pot and cook according to the package instructions, usually about 3 minutes. You’ll know they’re done when they float to the surface!
9. While the gnocchi cook, go back to your skillet. Add the parmesan, fresh spinach, and lemon juice to the creamy sauce. Stir well to combine, allowing the spinach to wilt slightly—don’t worry if it doesn’t completely wilt right away.
10. Once the gnocchi rise to the top of the pot, they are ready! Using a spider strainer, scoop them out and transfer them directly into the spinach cream sauce. Toss gently to combine, ensuring that every piece of gnocchi is coated in that luscious sauce. If the sauce is too thin, add a splash of hot starchy water from the gnocchi pot to reach your desired consistency.
11. Serve immediately, topped with additional freshly grated parmesan for an extra touch of flavor. Enjoy the warmth and satisfaction that comes with every bite!
12. Any leftovers can be stored in an airtight container in the fridge for up to three days. Just reheat gently on the stovetop.
