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Creamy Spinach Feta Gnocchi

A quick and delicious comfort dish made with soft gnocchi, creamy feta, and vibrant spinach, perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 485
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound gnocchi Choose fresh or packaged gnocchi for a quick option.
  • 2 cups fresh spinach Feel free to use frozen spinach in a pinch.
  • 1 cup crumbled feta cheese Consider substituting with goat cheese for a different taste.
  • 1 cup heavy cream You may use half-and-half for a lighter version.
  • 2 cloves garlic, minced Use garlic powder if fresh is unavailable.
  • 1 tablespoon olive oil Coconut oil can work too for a distinct taste.
  • to taste Salt and pepper Essential for seasoning.
  • to garnish Parmesan cheese Freshly grated for the best flavor.

Method
 

Cook the Gnocchi
  1. Cook the gnocchi according to package instructions until they float to the top, usually about 2-4 minutes. Drain and set aside.
Sauté Garlic
  1. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
Add Spinach
  1. Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
Combine Heavy Cream
  1. Pour in the heavy cream and stir until combined, allowing it to heat through for about 2 minutes.
Incorporate Feta
  1. Add crumbled feta cheese and mix until melted and creamy, taking about another minute.
Fold in Gnocchi
  1. Gently fold in the cooked gnocchi, ensuring they are well-coated with the creamy sauce. Season with salt and pepper to taste.
Serve Warm
  1. Serve warm, garnished with grated Parmesan cheese and a dash of olive oil. Enjoy dinner while it’s fresh!

Notes

Store leftover Creamy Spinach Feta Gnocchi in an airtight container in the refrigerator for up to three days. When reheating, add a splash of cream or water to avoid drying out. You can freeze it for up to 3 months.