Creamy Gnocchi With Spinach And Feta (Printable Version)

Soft potato dumplings in a luscious cream sauce with wilted spinach and crumbled feta, ready in 25 minutes.

# What You'll Need:

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

# Directions:

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 (if using). Stir until the cheese is partially melted and the sauce thickens slightly. Season with salt, black pepper, and a pinch of nutmeg (if desired).
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 Advice:

01 -
  • Everything comes together in under 30 minutes including the time it takes to mince garlic and second guess your life choices
  • The sauce uses simple ingredients you probably already have in your fridge right now
  • It transforms humble store bought gnocchi into something that tastes like it came from a tiny Italian grandmother kitchen
02 -
  • Do not overcook the gnocchi in the boiling water or they will become dense and sad
  • The sauce continues thickening off the heat so remove it from the stove while it still looks slightly loose
  • Feta varies wildly in saltiness so taste before adding extra salt to the finished dish
03 -
  • Reserve a splash of gnocchi cooking water to thin the sauce if needed
  • Room temperature cream incorporates more smoothly than cold from the fridge
  • Grate your own Parmesan for better melting than pre grated cheese

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