Creamy Gnocchi With Spinach And Feta (Print Version)

Soft potato gnocchi in a rich, velvety sauce with fresh spinach and crumbled feta cheese. Ready in 25 minutes.

# What You Need:

→ Gnocchi and Vegetables

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

→ Sauce

05 - 3/4 cup heavy cream
06 - 1/4 cup vegetable broth
07 - 3.5 ounces feta cheese, crumbled
08 - 1 ounce grated Parmesan cheese
09 - 1 tablespoon olive oil
10 - Salt and freshly ground black pepper, to taste
11 - Pinch of nutmeg

# 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. Stir until the cheese is partially melted and the sauce thickens slightly. Season with salt, black pepper, and a pinch of nutmeg.
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 Hints:

01 -
  • This dinner comes together in under 30 minutes but tastes like something you would order at a cozy Italian restaurant
  • The combination of salty feta and fresh spinach makes every bite feel balanced and sophisticated
02 -
  • Do not rinse the cooked gnocchi after draining because the starch helps the sauce cling to the surface
  • The sauce continues to thicken off the heat so remove it from the stove while it still looks slightly looser than you want
03 -
  • Goat cheese makes an excellent substitute for feta if you want something tangier and creamier
  • Let the sauce rest for a minute off the heat before serving to let the flavors meld together

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