Creamy Gnocchi With Spinach And Feta (Print View)

Tender gnocchi coated in a rich, creamy sauce with wilted spinach and tangy feta cheese for a comforting vegetarian meal.

# What You Need:

→ Pasta

01 - 1.1 pounds potato gnocchi (fresh or shelf-stable)

→ Vegetables

02 - 5.3 ounces fresh baby spinach
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped

→ Dairy

05 - 5.3 ounces feta cheese, crumbled
06 - 2/3 cup heavy cream
07 - 1.4 ounces unsalted butter
08 - 1 ounce grated Parmesan cheese (optional)

→ Seasonings

09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - Pinch of ground nutmeg (optional)
12 - Olive oil, for sautéing

# How-To Steps:

01 - Bring a large pot of salted water to a boil for cooking the gnocchi.
02 - In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
03 - Add the fresh spinach to the skillet and cook until just wilted. Season with a pinch of salt and pepper.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in half of the crumbled feta and all of the Parmesan if using. Mix until the cheese is mostly melted into a creamy sauce. Add nutmeg if desired. Reduce heat to low.
05 - Add the gnocchi to the boiling water and cook according to package directions until they float to the surface, usually 2 to 3 minutes. Drain well.
06 - Add the cooked gnocchi to the skillet and toss to coat in the creamy spinach sauce. Cook for another 1 to 2 minutes, allowing flavors to meld together.
07 - Remove from heat. Top with remaining feta cheese and extra black pepper. Serve warm.

# Expert Hints:

01 -
  • The sauce comes together faster than you can boil water for pasta
  • Restaurant-worthy results with ingredients you probably keep on hand
  • That perfect moment when salty feta meets velvety cream sauce
02 -
  • Overcooking the gnocchi makes them gummy and dense, so watch closely for that float signal
  • The sauce continues thickening off heat, so remove it a minute earlier than you think
  • Feta varies wildly in saltiness, taste before adding extra salt to the dish
03 -
  • Room temperature cream incorporates more smoothly into the sauce than cold from the fridge
  • Crumble the feta by hand rather than buying pre-crumbled for better texture
  • Reserve a quarter cup of pasta water before draining in case you need to thin the sauce

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