If you’ve ever stood in the kitchen staring at a bag of store-bought gnocchi and wondered, ‘What am I going to do with you today?’, you’re in good company. One rainy Tuesday, I basically invented this Easy Boursin Gnocchi out of sheer laziness (and, fine, a slight cheese obsession). Now, it’s my midweek hero. The first time I made it, I was so hungry I almost skipped the gnocchi boil and just ate the Boursin with a spoon—but, you know, standards. Anyway, let’s get comfy and dive right in…
Why I Keep Making This (and maybe you will, too)
I make this when I need something comforting but can’t be bothered with fussy steps (which is, honestly, most weeknights). My family goes a bit bonkers for it—especially my partner, who claims it’s like fancy restaurant food, only you can wear pajama pants. Sometimes I toss in frozen peas (even though my daughter claims they’re ‘green imposters’). Oh, and I’ve also learned to keep some extra bread handy for mopping up the sauce—seriously, don’t skip that bit.
What You’ll Need (But Sub If You Like)
- 1 package (about 500g or 1 lb) potato gnocchi (shelf-stable is fine, fresh if you’re feeling posh; I’ve even used cauliflower gnocchi when my friend Jess visits)
- 1 package (150g) Boursin cheese—garlic & herb is classic, though shallot & chive is good too
- 1/2 cup (about 120ml) milk or cream (I once used oat milk when I ran out; it wasn’t half bad)
- Generous handful of baby spinach (or rocket/arugula—my aunt swears by rocket, but I think spinach just melts nicer)
- Salt & pepper, to taste
- Optional: A sprinkle of grated parmesan, chili flakes, lemon zest (sometimes I go overboard with zest, but it’s worth it)
How I Throw This Together
- Bring a big pan of salted water up to a boil. Toss in the gnocchi—don’t wander off; these little guys cook in about 2 minutes. As soon as they float, scoop them out. (I used to always overcook them, so keep your eyes peeled!)
- Meanwhile, in a large-ish frying pan, add your milk (or cream) and crumble in the Boursin. Low heat is your friend here—otherwise, it’ll get weird and split. Stir until it’s smooth and kind of dreamy looking.
- Tip in the drained gnocchi. Give everything a good toss around. This is where I usually sneak a taste—just to, you know, check the seasoning.
- Throw in your spinach. It’ll look like an unreasonable amount but trust me, it wilts (and you get to pretend you’ve eaten something green). Give it a minute or two, stirring gently. Add pepper, salt, whatever else you fancy.
- If you’re feeling flashy, finish with parmesan, some chili flakes, lemon zest, or honestly, whatever’s lurking in your fridge. Serve hot!
Messy Notes (From My Real-Life Experiments)
- Once I tried to do the sauce with water instead of milk. It was… not great. Wouldn’t recommend unless you like sadness.
- If you’re out of Boursin, herbed goat cheese sort of works, but it’s tangier. My kid wasn’t into it, but I kinda liked it.
- I’ve found that fresh gnocchi can get a little mushy if you overcook them—so, seriously, as soon as they float, get them out.
Variations I’ve Actually Tried (And One I Regret)
- Add grilled chicken or leftover roast veggies—good for fridges that look a bit sad
- Swap in kale for spinach; it takes longer to wilt, though, and is a bit chewier. Not my favorite, but maybe you’ll like it?
- Tried mixing in blue cheese once. Didn’t love it. My neighbor Phil said it tasted like ‘feet and clouds’ (so, there’s that)
What If I Don’t Have…?
If you don’t have a colander, just use a slotted spoon to fish out the gnocchi. Or, on one occasion, I actually used a tea strainer—don’t judge, it worked! Any frying pan will do, though a nonstick one saves on cleanup. I read somewhere that a large skillet is best, and I guess I agree, but use what you’ve got.
Storing Leftovers (If You’re Lucky)
Store in a covered container in the fridge for up to 2 days. That’s what I read, anyway—honestly, in my house it never lasts more than a day! If you do have leftovers (miracle), add a splash of milk when reheating or it might go stodgy. Here’s a tip: cold gnocchi kind of clumps, but a zap in the microwave brings it back to life.
How I Serve It (And a Weird Family Tradition)
I usually dump the gnocchi straight into big bowls and serve with a side salad (or, let’s be real, sometimes just a slice of buttered bread). Sometimes we eat it with little cocktail forks because my cousin once said it ‘feels fancier’—so now that’s just a thing we do. Oh! And I always add extra cracked pepper at the table. Don’t know why, just tastes better.
Pro Tips (Learned the Hard Way)
- Don’t crank up the heat under the Boursin sauce or you’ll end up with a separated mess—I did this once, and it looked like a science experiment gone wrong.
- Actually, I find it works better if you add the gnocchi to the sauce rather than the other way round. Something about the coating—it just works.
- Don’t skip tasting before serving. One time I put in way too much salt and had to eat it with, like, a gallon of water.
FAQ (Or, Questions I’ve Actually Been Asked)
- Q: Can I make this with homemade gnocchi?
Yep! Though honestly, I rarely bother unless it’s a Sunday and I’m feeling fancy. Store-bought is just so easy. - Q: Is there a dairy-free version?
I tried with a vegan cream cheese and vegan milk once—it tasted okay, but you definitely miss that classic Boursin tang. Maybe jazz it up with extra garlic and herbs. Also, Boursin does sell a dairy-free version now, if that’s a thing for you. - Q: How do I stop the sauce from getting gloopy?
Don’t overcook it, and stir in a bit more milk if it starts to thicken too much. Or, just eat it fast—problem solved! - Q: Can I freeze it?
Technically, yes, but the texture gets a bit dodgy. I’d eat it fresh if you can.
That’s really all there is to it. Sometimes, I’ll put on an old episode of Bake Off while I’m making this—nothing like a bit of gentle Brit TV to go with a bowl of comfort pasta. Anyway, hope you love this Easy Boursin Gnocchi as much as we do around here. Send photos if you make it! Or just tell me how much cheese you ended up using (I bet it’s more than the recipe says…)
Ingredients
- 500 g potato gnocchi
- 150 g Boursin garlic & herb cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 100 g baby spinach
- 100 ml milk or cream
- Salt and black pepper, to taste
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
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1Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, about 2-3 minutes. Drain and set aside.
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2In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
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3Add the Boursin cheese and milk (or cream) to the skillet. Stir until the cheese melts and forms a creamy sauce.
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4Add the cooked gnocchi and baby spinach to the skillet. Toss gently to coat the gnocchi and wilt the spinach.
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5Season with salt and black pepper to taste. Serve immediately, topped with freshly grated Parmesan cheese if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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