Creamy Gnocchi With Spinach And Feta (Printer-friendly)

Tender potato pillows coated in rich 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 cups heavy cream
06 - 0.25 cups 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)

# How-To Guide:

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 -
  • The sauce comes together in minutes but tastes like it simmered for hours
  • Its the perfect balance of salty feta and fresh spinach that even vegetable skeptics request
02 -
  • Overcooking the gnocchi in the boiling water will make them fall apart when you toss them with the sauce later
  • The sauce continues thickening off the heat, so remove it from the stove while it still looks slightly loose
03 -
  • Reserve a splash of the gnocchi cooking water before draining to thin the sauce if it gets too thick
  • Let the feta come to room temperature before crumbling so it distributes more evenly throughout the sauce

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