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Creamy Gnocchi with Spinach and Feta

Creamy Gnocchi with Spinach and Feta

A remarkably simple yet incredibly flavorful dish perfect for a quick weeknight meal or an elegant brunch. This recipe transforms basic ingredients into a satisfying vegetarian pasta that’s both comforting and vibrant, making it a go-to for busy home cooks.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1/4 teaspoon red pepper flakes optional, for a touch of heat
  • 1 pound fresh or shelf-stable potato gnocchi
  • 1.5 cups heavy cream
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 5 ounces fresh spinach roughly chopped
  • 1/2 cup crumbled feta cheese plus more for garnish
  • 2 tablespoons fresh parsley chopped, for garnish (optional)
  • 1/2 lemon zest optional, for brightness

Equipment

  • Large skillet or pot

Method
 

  1. Heat the olive oil in a large skillet or pot over medium heat. Once shimmering, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
    1 tablespoon olive oil, 2 cloves garlic, 1/4 teaspoon red pepper flakes
  2. Add the potato gnocchi directly to the skillet with the garlic and oil. Stir to coat them. Cook for 2-3 minutes, stirring occasionally, until they begin to soften slightly.
    1 pound fresh or shelf-stable potato gnocchi, 2 cloves garlic, 1 tablespoon olive oil
  3. Pour the heavy cream into the skillet. Bring the mixture to a gentle simmer, stirring frequently.
    1.5 cups heavy cream
  4. Season the cream sauce with salt and black pepper. Continue to simmer, stirring occasionally, for about 5-7 minutes, or until the sauce has thickened enough to coat the back of a spoon.
    1/2 teaspoon salt, 1/4 teaspoon black pepper
  5. Add the chopped fresh spinach to the skillet, a handful at a time if necessary. Stir it into the sauce until it wilts down. This should only take 1-2 minutes.
    5 ounces fresh spinach
  6. Stir in the crumbled feta cheese until it’s mostly melted and incorporated into the sauce. Taste and adjust seasoning if needed. If you're using lemon zest, stir it in now for a burst of freshness.
    1/2 cup crumbled feta cheese, 1/2 lemon zest
  7. Ladle the creamy gnocchi and spinach mixture into bowls. Garnish with additional crumbled feta cheese and fresh parsley, if desired. Serve immediately and enjoy this delightful dish.
    1/2 cup crumbled feta cheese, 2 tablespoons fresh parsley

Notes

The sauce may thicken further as it cools. To reheat, gently reheat in a skillet over low to medium-low heat, adding a splash of milk, cream, or water to loosen the sauce. Avoid high heat which can make the gnocchi mushy. Reheating in the microwave is also an option, using medium power and adding liquid if needed to revive the sauce.
Freezing is possible, but the texture of gnocchi may change slightly. Thaw overnight in the refrigerator before reheating.