Creamy Gnocchi With Spinach And Feta (Printable)

Soft potato gnocchi enveloped in a creamy sauce, tossed with vibrant spinach and finished with salty feta for a comforting vegetarian meal.

# 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:

01 - Bring a large pot of salted water to a boil over high heat.
02 - Add gnocchi and cook according to package directions until they float to the surface, approximately 2–3 minutes. Drain thoroughly and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add baby spinach to the skillet and cook, stirring occasionally, until wilted, approximately 2 minutes.
05 - Pour in heavy cream and vegetable broth. Stir to combine and bring to a gentle simmer.
06 - Add crumbled feta and grated Parmesan. Stir continuously until cheese partially melts and sauce begins to thicken. Season with salt, black pepper, and nutmeg to taste.
07 - Gently fold in cooked gnocchi, tossing until thoroughly coated in sauce and heated through. Serve immediately, garnished with additional feta and black pepper if desired.

# Expert Tips:

01 -
  • The way the salty feta cuts through the rich cream feels like a little surprise in every bite
  • It comes together in under 30 minutes but tastes like something that simmered all afternoon
02 -
  • Do not overcook the gnocchi in the water or they will become gummy and fall apart when you toss them in the sauce
  • The sauce continues thickening off the heat, so remove it from the stove while it still looks slightly thinner than you want
03 -
  • Reserve about 1/4 cup of the gnocchi cooking water before draining and add it to the sauce if it seems too thick
  • Let the sauce cool for just a minute before tossing in the gnocchi so they do not absorb too much moisture and become soggy

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