Creamy Gnocchi With Spinach And Feta (Print Version)
Tender gnocchi in a rich, creamy sauce with wilted spinach and tangy feta. Ready in 25 minutes.
# What You'll Need:
→ Pasta
01 - 1.1 lbs potato gnocchi (fresh or shelf-stable)
→ Vegetables
02 - 5.3 oz fresh baby spinach
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
→ Dairy
05 - 5.3 oz feta cheese, crumbled
06 - 2/3 cup heavy cream
07 - 1.4 oz unsalted butter
08 - 1 oz 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 Steps:
01 - Bring a large pot of salted water to a boil for cooking the gnocchi.
02 - Heat olive oil and butter in a large skillet over medium heat. Add chopped onion and sauté until translucent, approximately 3 minutes. Add minced garlic and cook for 1 minute until fragrant.
03 - Add fresh spinach to the skillet and cook until just wilted. Season with a pinch of salt and pepper.
04 - Pour heavy cream into the skillet and bring to a gentle simmer. Stir in half the crumbled feta and all Parmesan if using. Mix until mostly melted into a creamy sauce. Add nutmeg if desired and reduce heat to low.
05 - Add gnocchi to the boiling pot and cook according to package directions until they float to the surface, typically 2-3 minutes. Drain thoroughly.
06 - Transfer cooked gnocchi to the skillet and toss to coat completely in the creamy spinach sauce. Cook for 1-2 minutes to allow flavors to meld together.
07 - Remove from heat. Top with remaining feta cheese and additional black pepper. Serve immediately while warm.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Its forgiving enough to work with whatever cheese you have in the fridge
02 -
- Overcooking the gnocchi will make them gummy, so watch closely for that float signal
- The sauce continues thickening off heat, so remove it slightly earlier than you think
03 -
- Don't skip the nutmeg if you have it, it's the secret ingredient that makes this taste professional
- Use a wide skillet so the gnocchi can spread out and get evenly coated