Creamy Gnocchi With Spinach And Feta (Printable)

Tender gnocchi in rich creamy sauce with wilted spinach and tangy feta. Quick vegetarian comfort food ready in 25 minutes.

# What You'll Need:

→ Pasta

01 - 1.1 lb potato gnocchi (fresh or shelf-stable)

→ Vegetables

02 - 5.3 oz fresh baby spinach
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped

→ Dairy

05 - 5.3 oz feta cheese, crumbled
06 - 2/3 cup heavy cream
07 - 1.4 oz unsalted butter
08 - 1 oz grated Parmesan cheese (optional)

→ Seasonings

09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - Pinch of ground nutmeg (optional)
12 - Olive oil, for sautéing

# How To Cook:

01 - Bring a large pot of salted water to a boil for the gnocchi.
02 - In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for 1 minute more.
03 - Add the fresh spinach to the skillet and cook until just wilted. Season with a pinch of salt and pepper.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in half of the crumbled feta and all of the Parmesan if using. Mix until the cheese is mostly melted into a creamy sauce. Add nutmeg if desired. Reduce heat to low.
05 - Meanwhile, cook the gnocchi according to package directions until they float to the surface, usually 2–3 minutes. Drain well.
06 - Add the cooked gnocchi to the skillet and toss to coat in the creamy spinach sauce. Cook for another 1–2 minutes, allowing flavors to meld. Remove from heat.
07 - Top with remaining feta cheese and extra black pepper. Serve warm.

# Expert Suggestions:

01 -
  • The entire dish comes together in under thirty minutes while tasting like something from a proper Italian restaurant
  • Fresh gnocchi requires no boiling water, meaning fewer dishes and faster cooking time
02 -
  • Do not overcook the gnocchi or it will become gummy and fall apart when you toss it in the sauce
  • The sauce continues thickening off the heat, so remove it from the stove while it still looks slightly thinner than you want
03 -
  • Reserve a half cup of pasta water before draining the gnocchi to thin the sauce if needed
  • Let the feta come to room temperature before crumbling for easier incorporation into the sauce

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