Creamy Gnocchi With Spinach And Feta (Printable)

Tender gnocchi in a rich, creamy sauce with wilted spinach and tangy feta. Ready in 25 minutes.

# What You Need:

→ Pasta

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

→ Vegetables

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

→ Dairy

05 - 5.3 ounces feta cheese, crumbled
06 - 2/3 cup heavy cream
07 - 1.4 ounces unsalted butter
08 - 1 ounce 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

# Directions:

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

# Expert Tips:

01 -
  • This entire dish comes together in under 30 minutes making it perfect for those nights when you need serious comfort without serious effort
  • The combination of wilted spinach and tangy feta balances the richness creating that magical sweet spot where indulgent meets fresh
02 -
  • Don't overcook the gnocchi in the boiling water since it will continue cooking in the sauce and nobody wants mushy pasta
  • Reserve a splash of pasta water before draining in case your sauce needs thinning the starch helps everything cling together beautifully
03 -
  • Don't overcrowd your skillet when wilting spinach work in batches if needed so each leaf has space to cook down properly
  • Let the sauce come to room temperature slightly before adding leftover gnocchi to prevent them from falling apart during reheating

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