I first tried this creamy gnocchi with spinach and feta on a rainy weeknight, and it instantly became comfort food—rich, tangy, and surprisingly fast. Soft potato gnocchi bathed in a velvety cream sauce studded with salty feta and bright spinach makes for an elegant dinner that feels special without a lot of fuss.
Why you’ll love this dish
This recipe hits a lot of happy notes: it’s quick, forgiving, and uses just a handful of ingredients that most cooks already have on hand. It’s perfect for busy weeknights when you want something cozy but not complicated, and it’s easy to scale up for guests. The feta adds a salty, tangy lift that keeps the cream from tasting one-note, while fresh spinach adds color and a gentle vegetal bite.
“A one-skillet weeknight wonder—creamy, tangy, and ready in under 30 minutes.” — an honest kitchen test
How this recipe comes together
Start by boiling the gnocchi so they’re tender and pillowy. While the gnocchi cooks, build your sauce in a large skillet: sweat garlic in olive oil, wilt the spinach, then simmer the heavy cream. Crumbled feta is stirred in to create a rustic, slightly grainy but creamy sauce. Toss the drained gnocchi into the skillet so each piece is coated and warmed through for a couple more minutes. Finish with freshly ground pepper and an optional grate of Parmesan.
What you’ll need
- Gnocchi (fresh or packaged) — potato gnocchi work best; choose gluten-free gnocchi if needed
- Fresh spinach — baby spinach wilts quickly and keeps texture nice
- Feta cheese — crumbled; full-fat gives the creamiest result
- Heavy cream — use 35%/whipping cream for richness
- Garlic — 1–2 cloves, minced (adjust to taste)
- Olive oil — for sautéing
- Salt and freshly ground black pepper — taste as you go (feta is salty)
- Parmesan cheese (optional) — for finishing
Substitutions/notes:
- For a lighter sauce, use half heavy cream and half milk or Greek yogurt (add yogurt off-heat to avoid curdling).
- If your feta is very salty, reduce added salt and rinse briefly before crumbling.
- Frozen spinach can be used—thaw and squeeze out excess water first.
Directions to follow
- Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions, usually until they float to the surface (fresh gnocchi take only 2–3 minutes). Reserve about 1/4 cup of the cooking water, then drain.
- Heat a large skillet over medium heat and add a splash of olive oil. Add the minced garlic and sauté for 30–60 seconds until fragrant—do not let it brown.
- Add the fresh spinach in batches, stirring until just wilted. This should take 1–2 minutes.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Let it reduce slightly for 1–2 minutes.
- Stir in the crumbled feta until it softens and blends into the cream. Taste and season with salt and pepper—remember that feta adds saltiness. If the sauce looks too thick, loosen it with a tablespoon or two of the reserved gnocchi water.
- Add the cooked gnocchi to the skillet. Toss gently to coat each piece in the sauce, and cook for an additional 2–3 minutes so the flavors marry.
- Serve immediately, topped with freshly grated Parmesan if desired and a grind of black pepper.
Serving suggestions
Best ways to enjoy it:
- Plate in shallow bowls and finish with a drizzle of good olive oil and lemon zest for brightness.
- Serve alongside a crisp green salad or roasted cherry tomatoes to cut the richness.
- For a heartier meal, add pan-seared chicken breasts or sautéed mushrooms.
- Pair with a light white wine (Pinot Grigio or Vermentino) or a sparkling water with lemon.
Storage and reheating tips
- Refrigerate leftovers in an airtight container for up to 3–4 days.
- Reheat gently on the stovetop over low heat with a splash of milk or cream to re-emulsify the sauce, or microwave in short bursts, stirring between intervals.
- Freezing the fully dressed dish is not ideal—the cream can separate and the gnocchi may become mealy. If you want to freeze, freeze cooked gnocchi separately (without sauce) and prepare the cream sauce fresh when ready.
- Food safety: cool leftovers to room temperature within two hours and refrigerate promptly. Reheat to at least 165°F (74°C).
Pro chef tips
- Reserve some cooking water from the gnocchi; the starchy water helps loosen and bind the sauce.
- Don’t overcook the spinach—aim for just wilted so it retains color and nutrients.
- Crumble the feta with your hands for varied texture; larger pieces give pockets of extra tang.
- If you like a little bite, add crushed red pepper or fold in lemon zest at the end.
- To add texture, after tossing the gnocchi with sauce, transfer a portion to a hot pan and fry gently for a minute or two to get slightly crisp edges.
Creative twists
- Make it lemony: add zest and a squeeze of lemon for a fresher profile.
- Add sun-dried tomatoes and pine nuts for a Mediterranean lift.
- Make it vegetarian-protein rich by stirring in cooked cannellini beans.
- Swap feta for goat cheese for a milder tang, or use blue cheese for a bolder flavor.
- For a dairy-free version, use full-fat coconut milk and omit cheese, finishing with a little nutritional yeast for umami.
Your questions answered
Q: How long does this take to make?
A: From start to finish about 20–30 minutes, depending on whether your gnocchi is fresh or frozen.
Q: Can I use frozen spinach?
A: Yes—thaw and squeeze out as much water as possible before adding to the skillet, then proceed as directed.
Q: Is this gluten-free?
A: The recipe can be gluten-free if you use certified gluten-free gnocchi (many packaged gnocchi contain wheat). Always check labels.
Q: Can I make this ahead?
A: You can prepare the components ahead—cook the gnocchi and refrigerate separately, make the sauce and reheat gently. Assembled and reheated, the texture will be slightly different but still tasty.
Q: Why did my sauce separate?
A: Overheating cream or adding cold cheese directly into a rolling boil can cause separation. Keep the sauce at a gentle simmer and add feta gradually, stirring. If it splits, whisk in a small splash of hot cooking water or more cream off-heat.
Conclusion
If you like a silky, comforting pasta alternative, this creamy gnocchi with spinach and feta delivers big flavor with minimal effort. For a crisp-texture variation, check out this Crispy Gnocchi With Spinach and Feta Recipe. If you need a gluten-free take or extra technique notes, this Creamy Spinach and Feta Gnocchi, gluten-free post has helpful pointers and swaps.
Creamy Gnocchi with Spinach and Feta
Ingredients
Main Ingredients
- 1 package Potato gnocchi (fresh or packaged) Choose gluten-free gnocchi if needed.
- 4 cups Fresh spinach Baby spinach wilts quickly and retains texture.
- 1 cup Feta cheese (crumbled) Full-fat gives the creamiest result.
- 1 cup Heavy cream Use 35%/whipping cream for richness.
- 1-2 cloves Garlic (minced) Adjust to taste.
- 2 tablespoons Olive oil For sautéing.
- to taste teaspoons Salt Taste as you go, feta is salty.
- to taste teaspoons Freshly ground black pepper
- optional to taste Parmesan cheese (for finishing) Grated, if desired.
Instructions
Cooking the Gnocchi
- Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions, usually until they float to the surface (fresh gnocchi take only 2–3 minutes). Reserve about 1/4 cup of the cooking water, then drain.
Making the Sauce
- Heat a large skillet over medium heat and add a splash of olive oil. Add the minced garlic and sauté for 30–60 seconds until fragrant—do not let it brown.
- Add the fresh spinach in batches, stirring until just wilted. This should take 1–2 minutes.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Let it reduce slightly for 1–2 minutes.
- Stir in the crumbled feta until it softens and blends into the cream. Taste and season with salt and pepper—remember that feta adds saltiness.
- If the sauce looks too thick, loosen it with a tablespoon or two of the reserved gnocchi water.
Combining and Serving
- Add the cooked gnocchi to the skillet. Toss gently to coat each piece in the sauce, and cook for an additional 2–3 minutes so the flavors marry.
- Serve immediately, topped with freshly grated Parmesan if desired and a grind of black pepper.
