Creamy Gnocchi With Spinach And Feta (Printable)
Tender gnocchi in rich creamy sauce with wilted spinach and tangy feta cheese. Ready in 25 minutes.
# What You 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 (optional)
→ Seasonings
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - Pinch of ground nutmeg (optional)
12 - Olive oil, for sautéing
# How To Make It:
01 - Bring a large pot of salted water to a boil.
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.
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 (if using). Mix until the cheese is mostly melted into a creamy sauce. Add nutmeg if desired. Reduce heat to low.
05 - Cook the gnocchi 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.
07 - Remove from heat. Top with remaining feta cheese and extra black pepper. Serve warm.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Leftovers reheat beautifully for next day lunch
02 -
- Overcooking gnocchi makes them gummy and heavy
- The sauce continues thickening off the heat, so don't reduce it too much
03 -
- Room temperature cream incorporates more smoothly than cold from the fridge
- Crumble feta by hand for irregular texture that melts interestingly