Creamy Gnocchi With Spinach And Feta (Printable)
Tender potato gnocchi coated in a luscious cream sauce with wilted spinach and salty feta.
# What You'll Need:
→ Gnocchi and Vegetables
01 - 1.1 lbs fresh potato gnocchi
02 - 5 oz baby spinach, washed
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Sauce
05 - 3/4 cup heavy cream
06 - 1/4 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 -
- The creamy sauce comes together in under 10 minutes while the gnocchi cooks
- Feta adds a salty punch that cuts through the richness of the cream perfectly
02 -
- Overcooking the gnocchi will make them gummy, so watch carefully for that float signal
- The sauce continues thickening off heat, so remove it while still slightly thinner than you want
03 -
- Warm your cream slightly before adding it to prevent any curdling
- Reserve some pasta water in case you need to thin the sauce at the end