Creamy Gnocchi with Spinach and Feta
This Creamy Gnocchi with Spinach and Feta is a quick and comforting dish that’s bursting with flavor. Pillowy gnocchi is simmered in a rich, garlicky cream sauce with wilted spinach and tangy crumbles of feta cheese. It’s a one-pan wonder that’s perfect for busy weeknights, vegetarian dinners, or cozy nights in. Ready in just 20 minutes, this dish delivers gourmet taste with minimal effort. Serve it with a side salad or crusty bread for a complete, satisfying meal.
Equipment
- Large non-stick skillet or sauté pan
- Wooden spoon or spatula
- Knife and cutting board
- Measuring Cups and Spoons
Ingredients
- 1 package (about 16 oz) potato gnocchi (fresh, refrigerated, or shelf-stable)
- 1–2 tbsp olive oil or butter
- 2–3 cloves garlic, minced
- 1 small onion or shallot, finely diced (optional)
- 4 cups baby spinach (fresh or frozen, thawed and drained)
- 3/4 cup feta cheese, crumbled
- 1 cup heavy cream or full-fat milk (or plant-based cream alternative)
- Salt and black pepper, to taste
- Optional: red pepper flakes, lemon zest, fresh herbs (parsley or basil)
Instructions
- Cook the gnocchi: Boil according to package instructions until they float (about 2–3 minutes) or pan-fry in olive oil over medium heat until golden and crispy on edges (5–7 minutes). Set aside.
- Sauté aromatics: In the same pan, heat olive oil or butter over medium heat. Add garlic and optional onion; cook 2–3 minutes until fragrant and translucent.
- Wilt spinach: Add spinach and sauté until just wilted, about 2 minutes. For frozen spinach, ensure it’s well-drained before adding.
- Make the sauce: Pour in cream, stirring gently. Add crumbled feta and stir until partially melted and sauce thickens slightly. Season with salt, pepper, red pepper flakes, and lemon zest if using.
- Combine: Add cooked gnocchi back to the pan and toss gently to coat. Simmer 2–3 minutes to meld flavors.
- Serve: Garnish with extra feta and fresh herbs if desired. Serve hot.
Notes
- For vegan or dairy-free versions, swap cream for coconut or oat cream and use vegan feta or cashew cheese.
- Pan-frying gnocchi adds a delightful texture contrast but boiling is quicker and easier.
- Don’t overcook spinach — it should be just wilted to keep bright color and texture.
- Add a splash of milk or broth if the sauce becomes too thick.
- For a baked twist, transfer the finished gnocchi to a baking dish, top with cheese, and broil until golden and bubbly.
- Store leftovers refrigerated up to 3 days; reheat gently with a splash of milk or cream. Avoid freezing for best texture.