Creamy Gnocchi With Spinach And Feta (Printable version)
Tender gnocchi in a rich cream sauce with wilted spinach and tangy feta. Ready in 25 minutes.
# What you need:
→ Pasta
01 - 1.1 pounds potato gnocchi (fresh or shelf-stable)
→ Vegetables
02 - 5.3 ounces fresh baby spinach
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
→ Dairy
05 - 5.3 ounces feta cheese, crumbled
06 - 2/3 cup heavy cream
07 - 1.4 ounces unsalted butter
08 - 1 ounce grated Parmesan cheese (optional)
→ Seasonings
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - Pinch of ground nutmeg (optional)
12 - Olive oil, for sautéing
# How to make it:
01 - Bring a large pot of salted water to a boil.
02 - In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and sauté until translucent (about 3 minutes). Add the minced garlic and cook for 1 minute more.
03 - Add the fresh spinach to the skillet and cook until just wilted. Season with a pinch of salt and pepper.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in half of the crumbled feta and all of the Parmesan (if using). Mix until the cheese is mostly melted into a creamy sauce. Add nutmeg if desired. Reduce heat to low.
05 - Meanwhile, cook the gnocchi according to package directions until they float to the surface (usually 2–3 minutes). Drain well.
06 - Add the cooked gnocchi to the skillet and toss to coat in the creamy spinach sauce. Cook for another 1–2 minutes, allowing flavors to meld. Remove from heat. Top with remaining feta cheese and extra black pepper. Serve warm.
# Expert tips:
01 -
- Everything happens in one pan in under 30 minutes
- The sauce comes together faster than you can set the table
- Leftovers reheat beautifully for lunch the next day
02 -
- Overcooking gnocchi makes them gummy, so pull them as soon as they float
- The sauce thickens quickly off the heat, so don't over-reduce it in the pan
- Feta varies in saltiness, taste before adding extra salt to the sauce
03 -
- Save some pasta water before draining to loosen the sauce if needed
- Toast pine nuts in a dry pan while the water boils for extra crunch