Creamy Gnocchi With Spinach Feta (Printable version)

Soft potato gnocchi enveloped in a creamy sauce with spinach and feta. A comforting vegetarian dish 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)

# Directions:

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 faster than you can boil water for pasta
  • Its the kind of dish that makes people think you cooked all day
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Gnocchi continues absorbing sauce as it sits, so it thickens up quickly on the plate
  • Overcooking the garlic makes it bitter—keep it to that quick minute
  • The sauce can split if boiled too aggressively, so keep it to a gentle simmer
03 -
  • Crumbled feta from a block has better texture and flavor than pre-crumbled
  • Grate your own Parmesan fresh—pre-grated has anti-caking agents that prevent smooth melting

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