Creamy Gnocchi With Spinach And Feta (Printable)

Tender gnocchi in rich creamy sauce with wilted spinach and tangy feta. 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 - 1.4 ounces unsalted butter
08 - 1 ounce 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 Make It:

01 - Bring a large pot of salted water to a boil for cooking the gnocchi.
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. Season lightly with salt and pepper.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in half the crumbled feta and all Parmesan cheese. Mix until mostly melted into a smooth sauce. Add nutmeg if using. 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 thoroughly.
06 - Transfer cooked gnocchi to the skillet and toss to coat evenly in creamy spinach sauce. Cook for 1-2 minutes to allow flavors to meld. Remove from heat, top with remaining feta and additional black pepper. Serve warm.

# Expert Suggestions:

01 -
  • Everything happens in one pan except for boiling the gnocchi, making cleanup almost suspiciously easy
  • The tangy feta balances the rich cream perfectly, so you get all the comfort without it feeling too heavy
  • This comes together in under 30 minutes but tastes like something you'd order at a cozy Italian restaurant
02 -
  • Don't overcook the gnocchi or they'll become gummy and dense instead of tender and pillowy
  • Add the cream slowly and stir constantly to prevent the sauce from separating or becoming grainy
  • The sauce thickens as it sits off the heat, so remove from heat while it still looks slightly looser than you want
03 -
  • Use a microplane to grate the Parmesan finely so it melts quickly and evenly into the sauce
  • Reserve about 1/4 cup of the gnocchi cooking water before draining to thin the sauce if needed
  • Let the feta come to room temperature before crumbling so it incorporates into the sauce more smoothly

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