Creamy Gnocchi With Spinach And Feta (Printable)
Tender gnocchi in a rich cream sauce with wilted spinach and tangy feta cheese.
# 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 - 3 tablespoons unsalted butter
08 - 1/4 cup 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
# 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 and reduce heat to low.
05 - Cook the gnocchi according to package directions until they float to the surface, usually 2–3 minutes. Drain well.
06 - Add the cooked gnocchi to the skillet and toss to coat in the creamy spinach sauce. Cook for another 1–2 minutes, allowing flavors to meld. Remove from heat. Top with remaining feta cheese and extra black pepper. Serve warm.
# Expert Advice:
01 -
- The sauce comes together in the time it takes to boil water, making it perfect for those nights when you need comfort food fast
- Something magical happens when salty feta melts into cream, creating pockets of tanginess that cut through the richness
02 -
- Do not overcook the gnocchi or they will become gummy and dense instead of pillowy and tender
- Reserve some pasta water before draining in case you need to thin the sauce slightly
- The sauce will continue thickening off the heat, so remove it from the stove while it still looks slightly looser than you want
03 -
- Warm your serving bowls in the oven for a few minutes to keep the sauce from cooling too quickly
- Grate fresh nutmeg instead of using pre-ground for a much more aromatic and complex flavor