Creamy Gnocchi With Spinach And Feta (Printable Version)

Tender potato gnocchi coated in a 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

→ Seasonings

09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - Pinch of ground nutmeg
12 - Olive oil, for sautéing

# Directions:

01 - Bring a large pot of salted water to a boil over high heat.
02 - Heat olive oil and butter in a large skillet over medium heat. Add chopped onion and sauté until translucent, approximately 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add fresh spinach to the skillet and cook until just wilted, about 2 minutes. Season lightly with salt and pepper.
04 - Pour heavy cream into the skillet and bring to a gentle simmer. Incorporate half the crumbled feta and all Parmesan cheese, stirring until mostly melted and sauce is smooth. Add nutmeg if using. Reduce heat to low to maintain temperature.
05 - Add gnocchi to boiling water and cook according to package directions until they float to the surface, typically 2–3 minutes. Drain thoroughly in a colander.
06 - Transfer cooked gnocchi to the skillet with the creamy spinach sauce. Toss gently to coat evenly and cook for 1–2 minutes, allowing flavors to meld together.
07 - Remove from heat immediately. Top with remaining crumbled feta and additional black pepper. Serve while warm.

# Expert Tips:

01 -
  • The sauce comes together in the same pan while the gnocchi boils, meaning almost zero cleanup
  • Something magical happens when feta melts into cream, creating this tangy richness that feels restaurant special
02 -
  • Overcooked gnocchi turns gummy and dense, so watch carefully and remove them as soon as they float
  • The sauce continues thickening off the heat, so err on the side of slightly thinner when first combining
03 -
  • Reserve a splash of pasta water before draining the gnocchi to thin the sauce if it becomes too thick
  • Let the sauce rest for a minute off the heat before adding the gnocchi, which prevents the cream from separating

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