Creamy Gnocchi with Spinach and Feta
A quick and comforting dish featuring soft potato gnocchi in a creamy sauce with fresh spinach and tangy feta cheese, perfect for busy weeknights.
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.
Notes
Refrigerate leftovers in an airtight container for up to 3–4 days. For reheating, gently use low heat and a splash of milk or cream. Frozen gnocchi should be cooked separately from the sauce.