Creamy Gnocchi With Spinach And Feta (Print version)
Soft potato gnocchi in a creamy sauce with spinach and feta—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
09 - 1 tbsp olive oil
10 - Salt and freshly ground black pepper, to taste
11 - Pinch of nutmeg
# How to make it:
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 a pinch of 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 suggestions:
01 -
- This comes together in 25 minutes flat, making it perfect for those weeknights when takeout feels like the only option
- The sauce clings to every pillowy gnocchi, turning simple ingredients into something that feels restaurant special
02 -
- If the sauce feels too thick, splash in more broth rather than water to keep the flavor intact
- Feta varies in saltiness, so always taste before adding extra salt to the sauce
03 -
- Have your ingredients prepped before you start, once the sauce comes together everything moves quickly
- Room temperature cream incorporates more smoothly than cold straight from the fridge