Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 tablespoons olive oil, 1 medium yellow onion, 2 cloves garlic
- Pour in the vegetable broth and crushed tomatoes. Add the dried Italian seasoning, salt, and black pepper. Stir everything together to combine.2 cups vegetable broth, 1 (15 ounce) can crushed tomatoes, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Bring the mixture to a gentle simmer.
- Add the store-bought potato gnocchi directly into the simmering sauce. Stir gently to ensure all the gnocchi are submerged.1 pound store-bought potato gnocchi
- Cover the skillet and let it simmer for about 8-10 minutes, or until the gnocchi are tender and have cooked through, stirring occasionally to prevent sticking. The sauce should thicken during this time.
- Uncover the skillet and stir in the baby spinach, a handful at a time. Continue stirring until the spinach has wilted into the sauce, which should only take a minute or two.5 ounces baby spinach
- Sprinkle the crumbled feta cheese over the top of the gnocchi and spinach mixture. Cover the skillet for another 1-2 minutes, or until the feta cheese is softened and slightly melted, creating a creamy layer.4 ounces feta cheese
- Gently stir again if desired, or serve directly from the skillet. Garnish with fresh basil leaves, a pinch of red pepper flakes for a touch of heat, or an extra drizzle of olive oil, if you like.Fresh basil, red pepper flakes, a drizzle of extra virgin olive oil
Notes
This dish is best enjoyed fresh. Storing and reheating instructions are available in the article.