Creamy Gnocchi With Spinach And Feta (Printable version)

Tender potato gnocchi in a rich cream sauce with fresh spinach and tangy feta. Ready in 25 minutes.

# What you'll need:

→ Pasta

01 - 1.1 lb potato gnocchi (fresh or shelf-stable)

→ Vegetables

02 - 5.3 oz fresh baby spinach
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped

→ Dairy

05 - 5.3 oz feta cheese, crumbled
06 - 2/3 cup heavy cream
07 - 1.4 oz unsalted butter
08 - 1 oz 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

# Directions:

01 - Bring a large pot of salted water to a boil for the gnocchi.
02 - Heat olive oil and butter in a large skillet over medium heat. Add chopped onion and sauté until translucent, approximately 3 minutes. Add minced garlic and cook for 1 minute until fragrant.
03 - Add fresh spinach to the skillet and cook until just wilted. Season lightly with salt and pepper.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in half the crumbled feta and all Parmesan if using. Mix until mostly melted into a creamy sauce. Add nutmeg if desired and reduce heat to low.
05 - Cook gnocchi according to package directions until they float to the surface, typically 2-3 minutes. Drain thoroughly.
06 - Add cooked gnocchi to the skillet and toss to coat in the creamy spinach sauce. Cook for 1-2 minutes to meld flavors. Remove from heat and top with remaining feta cheese and extra black pepper.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Its that magical dish where simple ingredients transform into something restaurant-worthy
02 -
  • Dont overcook the gnocchi or theyll turn gummy the moment they hit the sauce
  • Keep the cream at a gentle simmer once added, never a rolling boil or it might separate
03 -
  • Crumble the feta right before using so it doesnt dry out or lose its tang
  • Have all ingredients prepped before you start, this moves fast once the cream hits the pan

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