Creamy Gnocchi With Spinach And Feta (Printable View)

Tender potato dumplings tossed in a luscious cream sauce with wilted spinach and crumbled feta cheese.

# 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 - 1.1 oz grated Parmesan cheese
09 - 1 tbsp olive oil
10 - Salt and freshly ground black pepper, to taste
11 - Pinch of nutmeg

# How-To Steps:

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. Stir until the cheese is partially melted and the sauce thickens slightly. Season with salt, black pepper, and nutmeg.
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 something you'd order at a cozy Italian restaurant
  • Its infinitely adaptable—swap cheeses, add veggies, or make it lighter with milk instead of cream
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Don't rinse the cooked gnocchi—the slight starch on the surface helps the sauce cling to every piece
  • Low and slow is key for the cream sauce; high heat will cause it to separate and turn grainy
  • Salt carefully because feta is naturally salty—taste before adding more
03 -
  • Grate the Parmesan yourself instead of buying pre-grated—it melts into the sauce more smoothly and has better flavor
  • If you can't find baby spinach, chop regular spinach into smaller pieces and add a minute or two to the wilting time
  • The dish works with ricotta or goat cheese instead of feta if you prefer a milder tang

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