Creamy Gnocchi With Spinach And Feta (Printable)

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

# Ingredient List:

→ 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
09 - 1 tbsp olive oil
10 - Salt and freshly ground black pepper, to taste
11 - Pinch of nutmeg

# Steps:

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 - Meanwhile, 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 Tips:

01 -
  • It comes together in under 30 minutes but tastes like something from a restaurant
  • The combination of salty feta and fresh spinach balances the rich cream perfectly
  • You can customize it with whatever cheese you have in your fridge
02 -
  • Overcooked gnocchi turns into mush, so remove them immediately when they float
  • The sauce continues thickening off the heat, so stop slightly earlier than you think
  • Salt carefully since feta already brings plenty of seasoning
03 -
  • Reserve some pasta water before draining to loosen the sauce if it gets too tight
  • Room temperature cream incorporates more smoothly than cold from the fridge

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