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Overhead view of a white bowl with spinach semolina gnocchi square over a béchamel sauce and roasted tomatoes

Spinach Semolina Gnocchi

  • Author:
  • Prep Time: 10
  • Setting in refrigetator: 45
  • Cook Time: 30
  • Total Time: 90
  • Yield: 6 servings 1x
  • Diet: Vegetarian


This easy-to-make dish just melts in your mouth! Semolina Gnocchi are absolutely delicious, especially when paired with a creamy bechamel sauce and tangy roasted tomatoes. Make this next time you’re craving a satisfying and comforting vegetarian dinner!



For the gnocchi

  • 2 cups whole or low-fat milk
  • 8 oz frozen chopped spinach, thawed 
  • 3/4 cup semolina flour
  • 1/3 cup + 2 tbsp grated parmesan cheese ( plus some extra to sprinkle on top)
  • 1/2 tsp salt
  • 1/8 tsp pepper

For the Bechamel Sauce

  • 2 tbsp extra virgin olive oil or butter
  • 2 tbsp unbleached all-purpose flour
  • 1 1/2 cups whole or low-fat milk
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 tbsp nutritional yeast (optional)

For the oven-roasted tomatoes

  • 1-pint grape tomatoes
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/8 tsp pepper





For the gnocchi

  1. In a large saucepan, heat milk on medium-low until small bubbles start to form at the edge of the saucepan.
  2. Add spinach, semolina, Parmesan, salt, and pepper mix well and cook over medium heat for 5-7 minutes,  until it thickens, stirring constantly so prevent the mixture from sticking to the bottom of the pan.
  3. Spread into a square 8x8 baking dish
  4. Refrigerate for 30-45 minutes
  5. When ready to serve cut semolina mixture into small squares and warm them up in a pan or microwave.
  6. To assemble the dish, spread hot bechamel sauce on the bottom of the serving dish, place warmed spinach gnocchi and roasted tomatoes on top

For the Bechamel Sauce

  1. Heat olive oil or melted butter in a medium saucepan over medium-low heat. Add flour, whisking constantly. Cook for 2-3 minutes, or until it starts to thicken and darken a bit in color
  2. Add milk, salt, pepper, and nutritional yeast bring to a boil
  3. Reduce the heat and simmer, whisking constantly until it thickens, coating the bad of a spoon.

For the oven-roasted tomatoes

  1. Pre-Heat oven to 375F. Line a large baking sheet with parchment paper
  2. Place tomatoes on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
  3. Roll the tomatoes on the baking sheet until well coated with the oil.
  4. Bake for 20 minutes
  • Category: Entree
  • Method: stovetop
  • Cuisine: Italian


  • Serving Size: About 8 gnocchi with sauce and tomatoes
  • Calories: 243
  • Sugar: 8.9
  • Sodium: 462
  • Fat: 10.1
  • Saturated Fat: 2.7
  • Unsaturated Fat: 6.8
  • Trans Fat: 0
  • Carbohydrates: 28
  • Fiber: 2.5
  • Protein: 11.3
  • Cholesterol: 10.3

Keywords: kosher, shavuot, dinner