Creamy Gnocchi With Spinach And Feta (Printable View)
Soft potato gnocchi enveloped in a creamy sauce with vibrant spinach and salty feta, ready in 25 minutes.
# What You 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 cup heavy cream
06 - 0.25 cup 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 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 (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 -
- Everything comes together in under 25 minutes, including the time it takes to open a bottle of wine
- The creamy sauce feels indulgent but actually uses just enough cream to coat each pillow of gnocchi
- Its one of those rare vegetarian dishes that satisfies even the most ardent meat eaters at the table
02 -
- The sauce continues thickening off heat, so pull it a minute sooner than you think is necessary
- Feta varies wildly in saltiness—always taste before adding more salt to the final dish
- Gnocchi absorbs sauce like a sponge, so serve immediately rather than letting it sit
03 -
- Reserve a splash of the gnocchi cooking water before draining—it helps bind the sauce if it gets too thick
- Room temperature cream incorporates more smoothly than cold from the fridge
- Leftovers reheat surprisingly well with a splash of cream to bring the sauce back to life