Creamy Gnocchi With Spinach And Feta (Printable)

Tender gnocchi in a rich creamy sauce with wilted spinach and tangy feta. Quick, comforting vegetarian meal.

# What You'll Need:

→ Pasta

01 - 1.1 lb 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 for cooking the gnocchi.
02 - Heat olive oil and butter in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3 minutes. Add minced garlic and cook for 1 minute more until fragrant.
03 - Add fresh spinach to the skillet and cook until just wilted. Season with a pinch of salt and pepper.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in half the crumbled feta and all the Parmesan if using. Mix until mostly melted into a creamy sauce. Add nutmeg if desired and reduce heat to low.
05 - Cook gnocchi in boiling water according to package directions until they float to the surface, usually 2-3 minutes. Drain well.
06 - Add cooked gnocchi to the skillet and toss to coat in the creamy spinach sauce. Cook for 1-2 minutes to meld flavors. Remove from heat, top with remaining feta and extra black pepper. Serve warm.

# Expert Advice:

01 -
  • The sauce comes together in the same pan while the gnocchi cooks, meaning minimal cleanup and maximum flavor
  • Feta adds this wonderful salty tang that cuts through the richness, keeping each bite interesting instead of overwhelming
  • It's one of those rare dishes that tastes like it took hours but actually hits the table in under 30 minutes
02 -
  • Gnocchi turns into a gummy mess if overcooked—watch them like a hawk and remove the second they float
  • The sauce continues to thicken off the heat, so don't panic if it looks slightly thin in the pan
  • Salt your pasta water aggressively because the gnocchi themselves are pretty bland and need all the help they can get
03 -
  • Grate your own Parmesan instead of using pre-grated—the texture and melting quality are noticeably better
  • If the sauce seems too thick, don't add more cream—just splash in a little pasta water, the starch helps it emulsify perfectly

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