Creamy Gnocchi with Spinach and Feta
A quick and delicious skillet gnocchi dish with creamy sauce, fresh spinach, and tangy feta that's ready in about 20 minutes.
Ingredients
Main ingredients
- 16 oz 1 package gnocchi (about 16 oz) Potato gnocchi are easiest; ricotta-based will work but cook gently.
- 2 cups 2 cups fresh spinach Baby spinach is ideal; if using mature leaves, remove tough stems.
- 1 cup 1 cup feta cheese, crumbled Use a good-quality block feta for the best texture.
- 2 tablespoons 2 tablespoons olive oil Extra-virgin for flavor.
- 2 cloves 2 cloves garlic, minced Adjust to taste.
- 0.5 cup 1/2 cup heavy cream Can reduce to 1/3 cup for a lighter sauce.
- Salt and pepper to taste Remember feta adds salt, so taste before salting.
- Parmesan cheese for serving (optional) Adds nutty depth as a finish.
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the gnocchi according to package directions. When they float, transfer them to a colander to drain.
- Heat a large skillet over medium heat and add the olive oil. Once hot, add the minced garlic and sauté for about 30–60 seconds until fragrant — don't brown it.
- Add the fresh spinach to the skillet in batches if needed. Toss until wilted, about 1–2 minutes.
- Pour in the heavy cream and stir to combine. Reduce the heat to low. Add the crumbled feta and stir until it begins to soften into the cream.
- Add the cooked gnocchi to the skillet and gently fold everything together until the gnocchi are coated and the sauce is homogenous. Cook 1–2 minutes to marry flavors.
- Taste and season with pepper and a small pinch of salt if necessary. Serve warm and sprinkle with Parmesan if desired.
Notes
This dish works as a satisfying main on its own but pairs nicely with light sides like a crisp green salad or roasted cherry tomatoes. Store leftovers in an airtight container for up to 3–4 days. To reheat, gently warm on the stove with a splash of milk or cream.