RECIPE PREP: Salt a large pot of water so it tastes like the ocean. Bring it to a boil over medium/high heat. Keep it at a rolling boil until you’re ready to cook the gnocchi.

1. Heat a large wide skillet (with high sides) over medium heat. Add olive oil and onion to the pan. Season with a pinch of salt. Cook until the onion is fragrant, soft and beginning to caramelize, about 4 to 5 minutes. Add garlic and thyme. Cook for 1 minute.
2. Add butter. Stir until melted. Sprinkle in flour and stir until the sauce has thickened and begins to bubble. Cook 1 minute more.
3. Slowly add in milk, stirring constantly. If there are any large lumps in the roux, whisk until smooth. Bring the sauce to a bubble. Cook about 5 minutes – just until it’s thick enough to coat the back of a spoon. Remove the pan from heat. Season with nutmeg (optional), salt and pepper.
4. Add dried gnocchi to the boiling water. Cook according to package directions (usually about 3 minutes). While the gnocchi is cooking, add parmesan cheese, spinach and lemon juice to the skillet with the cream sauce. Stir to combine. The spinach will start to wilt, but at this point it may not wilt completely.
5. Once the gnocchi have risen to the surface of the boiling water they are done. Lift them out of the pot with a scoop colander or a spider strainer. Do not empty the water from the pot. Add gnocchi to the spinach cream sauce and toss to combine. [If the sauce is too thin, stir in 1/4 to 1/2 cup of hot starchy cooking water from the gnocchi pot.]
6. Top parmesan spinach gnocchi with additional parmesan cheese. If desired, add a few twists of freshly-cracked black pepper and a pinch of salt. Serve and enjoy immediately.