Creamy Gnocchi With Spinach And Feta (Printer-friendly)

Tender gnocchi in a rich, creamy sauce with wilted spinach and tangy feta cheese. An easy vegetarian dish 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 - 3 tablespoons unsalted butter
08 - 1/3 cup grated Parmesan cheese

→ Seasonings

09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - Pinch of ground nutmeg
12 - Olive oil, for sautéing

# Method:

01 - Bring a large pot of salted water to a boil for the gnocchi.
02 - In a large skillet, heat olive oil and butter over medium heat. Add chopped onion and sauté until translucent, about 3 minutes. Add minced garlic and cook for 1 minute more.
03 - Add fresh spinach to the skillet and cook until just wilted. Season with a pinch of salt and pepper.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in half of the crumbled feta and all of the Parmesan. Mix until cheese is mostly melted into a creamy sauce. Add nutmeg if desired. Reduce heat to low.
05 - Add gnocchi to boiling water and cook according to package directions until they float to the surface, usually 2–3 minutes. Drain well.
06 - Add cooked gnocchi to the skillet and toss to coat in the creamy spinach sauce. Cook for 1–2 minutes, allowing flavors to meld. Remove from heat. Top with remaining feta cheese and extra black pepper. Serve warm.

# Expert Tips:

01 -
  • The entire dish comes together in 25 minutes start to finish which is faster than delivery most nights
  • That combination of salty feta and rich cream sauce creates something ridiculously addictive
  • It looks impressive enough for guests but is secretly one of the easiest meals you'll ever make
02 -
  • Don't overcook the gnocchi in the boiling water or they'll become gummy and dense instead of staying light and tender
  • The sauce will thicken slightly as it sits off the heat so don't panic if it looks a little thin when you first combine everything
  • Feta varies in saltiness so taste the sauce before adding extra salt to avoid ending up with something too salty to enjoy
03 -
  • Reserve about half a cup of pasta water before draining the gnocchi then add it to the sauce if it seems too thick
  • Let the feta come to room temperature before crumbling so it distributes evenly instead of clumping together

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