Creamy Gnocchi With Spinach And Feta (Printable)
Tender gnocchi in a rich, creamy sauce with wilted spinach and tangy feta cheese. Ready in 25 minutes.
# What You’ll 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 - 3 tablespoons unsalted butter
08 - 1/3 cup grated Parmesan cheese
→ Seasonings
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - Pinch of ground nutmeg
12 - Olive oil, for sautéing
# How-To Steps:
01 - Bring a large pot of salted water to a boil for cooking 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 until fragrant.
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. Mix until the cheese is mostly melted into a creamy sauce. Add nutmeg if desired. Reduce heat to low to maintain the sauce.
05 - Add the gnocchi to the boiling water and cook 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 together.
07 - Remove from heat. Top with remaining feta cheese and extra black pepper. Serve warm.
# Expert Tips:
01 -
- The sauce comes together faster than you can boil water, making weeknight elegance entirely possible
- Feta adds just enough tang to cut through the richness, creating that perfect restaurant-style balance
02 -
- Do not overcook the gnocchi in the water after they float, they will continue cooking in the sauce and become gummy
- Reserve a splash of pasta water before draining, it can save a sauce that feels too thick
03 -
- Warm your cream slightly before adding it to the pan to prevent seizing and ensure smooth melting
- Crumble the feta into different sizes, some small bits dissolve into sauce while larger chunks provide satisfying bites