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 lbs 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

→ 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 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.
05 - Cook the gnocchi in boiling water 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. Top with remaining feta cheese and extra black pepper. Serve warm.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered for hours
  • Perfect for those nights when you want something restaurant worthy but your energy is flagging
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Overcooking gnocchi makes them gummy watch for the float signal and rescue them immediately
  • The sauce thickens quickly off the heat so dont panic if it looks loose at first
03 -
  • Room temperature cream incorporates more smoothly than cold from the fridge
  • Let the feta melt partially but leave small pockets for texture variation

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