Creamy Gnocchi With Spinach And Feta (Printable)

Soft potato dumplings in a velvety cream sauce with fresh spinach and crumbled feta cheese. Ready in 25 minutes.

# What You Need:

→ Gnocchi and Vegetables

01 - 1.1 lbs fresh potato gnocchi
02 - 5.3 oz baby spinach, washed
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Sauce

05 - 0.85 cup heavy cream
06 - 0.25 cup vegetable broth
07 - 3.5 oz feta cheese, crumbled
08 - 1 oz grated Parmesan cheese (optional)
09 - 1 tbsp olive oil
10 - Salt and freshly ground black pepper, to taste
11 - Pinch of nutmeg (optional)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface, about 2–3 minutes. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
03 - Add the spinach and cook until wilted, about 2 minutes.
04 - Pour in heavy cream and vegetable broth. Stir to combine and bring to a gentle simmer.
05 - Add crumbled feta and grated Parmesan (if using). Stir until the cheese is partially melted and the sauce thickens slightly. Season with salt, black pepper, and a pinch of nutmeg (if desired).
06 - Gently fold in the cooked gnocchi, tossing until they are well coated in the sauce and heated through. Serve immediately, garnished with extra feta and black pepper if desired.

# Expert Suggestions:

01 -
  • Its the kind of dish that makes you feel like youve spent hours cooking when really it comes together in the time it takes to boil water
  • The salty feta cuts through the rich cream sauce while fresh spinach keeps it from feeling too heavy
  • My niece requests this every time she visits and she normally survives on chicken nuggets
02 -
  • Gnocchi cooks incredibly fast—resist the urge to walk away from the pot or you will come back to mush
  • Drain the gnocchi thoroughly before adding it to the sauce or the extra water will make everything too thin
  • The sauce continues thickening off the heat, so remove it from the burner while it still looks slightly looser than you want
03 -
  • Room temperature cream incorporates more smoothly than cold cream straight from the fridge
  • Grate your own Parmesan—pre grated cheese has anti caking agents that prevent proper melting

Go Back