Creamy Gnocchi With Spinach And Feta (Print version)

Tender gnocchi in a rich, creamy sauce with wilted spinach and tangy feta cheese. Ready in 25 minutes.

# What you'll 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 make it:

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.
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. Remove from heat. Top with remaining feta cheese and extra black pepper. Serve warm.

# Expert suggestions:

01 -
  • It comes together in under 30 minutes but tastes like something you would order at a restaurant
  • The combination of tangy feta and rich cream creates this incredible sauce that clings perfectly to every pillow of gnocchi
02 -
  • Reserve about half a cup of pasta water before draining the gnocchi. If your sauce gets too thick, a splash of that starchy water will bring it back to life.
  • Do not rinse the gnocchi after draining. You want that starch on the surface to help the sauce cling to every piece.
03 -
  • Use a wide skillet instead of a deep pan. More surface area means the sauce reduces and thickens faster.
  • Let the finished dish rest for about 2 minutes before serving. This gives the sauce time to thicken slightly and cling to the gnocchi.

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