Mini homemade spinach and potato gnocchi (chicche) tossed in a silky Parmigiano Reggiano and butter sauce. Comforting, elegant and remarkably simple, this dish is perfect when you want something indulgent but not fussy.
This is one of my favourite recipes. The sauce is glossy and buttery, packed with the nutty, savoury flavour of Parmigiano Reggiano. It’s a go-to when I want proper comfort food that still feels a little special.
The base is chicche (pronounced KEE-keh): tiny potato gnocchi shaped into small balls rather than the typical ridged dumpling. I add spinach for colour and a mild vegetal note. The finished chicche are light and pillowy, and they pair beautifully with a rich cheese-and-butter sauce.
Because chicche are smaller than regular gnocchi — roughly half the size — they take a little longer to roll. A full batch takes about 30 minutes to shape, which many find relaxing and suitable for a slow weekend. If you’re short on time, you can shape standard gnocchi instead and cut the preparation time significantly.
The sauce is incredibly straightforward: melted unsalted butter combined with finely grated Parmigiano and a splash of reserved pasta water to create a smooth, creamy emulsion that coats each chicca.
Ingredient notes
- Potatoes – Use floury potatoes for light gnocchi: Maris Piper, Russet or Yukon Gold are good choices. Avoid waxy varieties.
- Spinach –Baby spinach is convenient and needs no trimming; if using mature spinach, remove tough stalks before blanching.
- Italian 00 flour – 00 flour yields a delicate texture, but all-purpose flour works as a substitute.
- Butter – Choose good-quality unsalted butter. The Parmigiano adds enough salt to the sauce.
- Parmigiano Reggiano –Grate fresh Parmigiano yourself for the best flavour and melting texture; pre-grated cheese often contains anti-caking agents that affect the sauce.
- Semola –Semola rimacinata is ideal for dusting your trays so the chicche don’t stick. If you don’t have it, use regular flour sparingly.
Quick note on grating cheese
Finely grate the Parmigiano so it melts quickly and evenly into the butter. I use the bumpy side of a box grater and grate in a circular motion to create a very fine, crumbly texture. Avoid packaged pre-grated cheese for the sauce.
Recipe tips and FAQs
Work quickly – The final stages come together fast. Have the pan and butter ready while the chicche cook so you can move straight from pot to pan and finish the sauce while the gnocchi are hot.
Emulsify the sauce –Reserve some of the cooking water. The starchy hot water is essential to emulsify the Parmigiano and butter into a smooth, glossy sauce. Instead of draining, I transfer the chicche with a slotted spoon or strainer ladle to the butter.
Yes. For a quicker version use store-bought potato gnocchi — about 670g (1.5 lb) is enough for four people.
More gnocchi recipes to try
Gnocchi
Strangolapreti (Bread and Spinach Dumplings)
Gnocchi
Spicy Sausage Baked Gnocchi
Gnocchi
Arugula Pesto Gnocchi with Burrata and Pancetta
Gnocchi
Gnocchi alla Sorrentina
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Spinach Chicche with Parmigiano Butter Sauce
By Emily
Equipment
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Potato ricer
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Strainer ladle or slotted spoon
Ingredients
Spinach Chicche (gnocchi)
- 450 g (1 lb) floury potatoes, such as Maris Piper, Russet or Yukon Gold
- 210 g (1½ cups) Italian 00 flour (or all-purpose flour)
- 1 large egg
- 150 g (5 oz) fresh baby spinach
- Salt and pepper
- Semola rimacinata or extra flour, for dusting
Parmigiano butter sauce
- 110 g (4 oz) Parmigiano Reggiano, very finely grated
- 100 g (7 tbsp) unsalted butter
- 125 ml (½ cup) reserved pasta water (always reserve more than you think you need)
Instructions
Prep the ingredients
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Bring a large pot of water to a boil. Add the spinach and blanch 30–40 seconds until wilted.
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Drain, cool slightly, then squeeze out as much water as possible. Chop the spinach very finely and set aside.
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Wash the potatoes and leave them whole with skins on. Place in cold water, bring to a boil and cook 15–25 minutes depending on size, until tender.
To make the chicche (gnocchi)
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Pile the flour on a clean surface and make a wide well in the centre.
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Drain the potatoes and, while still hot, pass them through a ricer directly onto the flour.
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Add the chopped spinach, a good pinch of salt and pepper, then the egg. Mix with a fork and bring together gently with your hands until a soft dough forms. Do not overwork.
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Divide the dough, roll each piece into long thin logs, cut into short pieces and roll into small balls to make chicche. Place on trays dusted with semola or flour.
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Tip: For a quicker version, shape regular-sized gnocchi instead of mini chicche.
To make the sauce
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Bring a large pot of salted water to a boil and prepare a large pan for the sauce, melting the butter over medium-low heat.
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Cook the chicche in the boiling water. When they float to the surface they’re done; remove them with a slotted spoon or strainer ladle and transfer directly into the melted butter.
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Stir the chicche briefly so the butter thickens slightly, then remove the pan from the heat. Add half the Parmigiano and stir until it melts into the butter.
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Add about 60 ml (¼ cup) of reserved pasta water and then the remaining cheese, stirring until the sauce is smooth. Add extra pasta water if needed to loosen the sauce.
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Season with freshly ground black pepper and serve immediately.
Notes
- Using semola for dusting –Semola rimacinata helps prevent sticking without absorbing as much moisture as flour, keeping the texture intact. If you don’t have it, use a light dusting of flour.
- Reheating leftovers –Chicche are best freshly served. To reheat, warm gently in a pan and add a little extra butter or reserved pasta water to loosen the sauce.
Helpful Info for All Recipes
- I generally use extra virgin olive oil where not otherwise specified.
- All vegetables are referred to as medium unless noted.
- Recipes are developed using a fan (convection) oven when baking is required.
- Nutrition is calculated automatically and should be used as an approximation.
Nutrition
Nutrition information is an approximation.