Creamy Gnocchi with Spinach and Feta
This Creamy Gnocchi with Spinach and Feta is a quick and easy weeknight meal that's both comforting and light. It combines tender gnocchi with a creamy, flavorful sauce of spinach, feta, and Parmesan cheese, ready in just 20 minutes.
Equipment
- Large pot
- Colander
- Large skillet
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
Ingredients
- 1 pound potato gnocchi
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
- ½ cup vegetable broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 4 ounces feta cheese, crumbled
- Salt to taste
- Black pepper to taste
- Pinch of red pepper flakes optional
Instructions
- Bring a large pot of salted water to a boil.
- Add the gnocchi to the boiling water and cook according to package directions (usually 2-3 minutes, or until they float to the surface).
- Reserve about 1/2 cup of the gnocchi cooking water before draining.
- Drain the gnocchi and set aside.
- While the gnocchi is cooking, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn it.
- Add the chopped spinach to the skillet and cook until it wilts down, about 2-3 minutes.
- Pour in the vegetable broth and bring to a simmer.
- Stir in the heavy cream and Parmesan cheese. Simmer for another 2-3 minutes, until the sauce thickens slightly.
- Season with salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning as needed.
- Add the drained gnocchi to the skillet with the creamy spinach sauce. Toss gently to coat.
- If the sauce is too thick, add a little of the reserved gnocchi cooking water until it reaches your desired consistency.
- Stir in the crumbled feta cheese.
- Serve immediately and garnish with extra feta cheese and a sprinkle of red pepper flakes, if desired.
Notes
For a thicker sauce, simmer for a few more minutes or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water). Add cooked chicken, shrimp, or sausage for extra protein. Other vegetables like sun-dried tomatoes or mushrooms can also be added. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of milk or broth if needed.