Go Back
- 16 oz potato gnocchi - 2 cups fresh spinach, roughly chopped - 1 cup crumbled feta cheese - 1 cup heavy cream - 2 tablespoons extra-virgin olive oil - 2 cloves of garlic, finely minced - 1 teaspoon fresh lemon zest - Salt and freshly cracked pepper - 1/4 teaspoon red pepper flakes (optional) - Fresh parsley for garnish When I make creamy spinach feta gnocchi, I love using good-quality ingredients. Gnocchi serves as the base, and I prefer potato gnocchi for its soft texture. Fresh spinach adds a pop of color and nutrition. Crumbled feta cheese gives a rich, tangy flavor that pairs perfectly with the creamy sauce. Heavy cream is vital for a smooth, luscious sauce. I always opt for extra-virgin olive oil to sauté garlic and spinach. Fresh garlic infuses the dish with a robust aroma. The hint of lemon zest brightens the dish, balancing the creaminess. I use salt and freshly cracked pepper to enhance all the flavors. If you like a bit of heat, a pinch of red pepper flakes works wonders. Finally, I garnish with fresh parsley for a lovely touch. Gathering these ingredients makes cooking feel like a fun adventure. Each component plays a crucial role in creating a delightful dinner choice. You can easily find most of these ingredients at your local grocery store. {{ingredient_image_2}} To start, you need to boil salted water. Fill a large pot with water, then add a good amount of salt. Bring the water to a rolling boil. Add 16 oz of potato gnocchi to the pot. Cook according to the package instructions, which is usually about 2-3 minutes. The gnocchi will float when they are done. That’s your sign they are ready. Drain the gnocchi well and set them aside. Next, you will sauté the garlic and spinach. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Once the oil is hot, add 2 minced garlic cloves. Sauté the garlic for about 1 minute. You want to smell that lovely aroma. After that, add 2 cups of roughly chopped fresh spinach. Stir it for 2-3 minutes until it wilts and turns bright green. Now, it's time to create the creamy sauce. Carefully pour in 1 cup of heavy cream. Stir well to combine all the flavors. Bring the mixture to a gentle simmer. Then, add 1 cup of crumbled feta cheese and 1 teaspoon of fresh lemon zest. Season with a pinch of salt, freshly cracked pepper, and 1/4 teaspoon of red pepper flakes if you like some spice. Let the sauce simmer for about 3-5 minutes until it thickens and becomes creamy. Finally, we combine the gnocchi with the sauce. Gently fold the cooked gnocchi into the creamy spinach and feta sauce. Use a spatula to toss them together carefully. Make sure each gnocchi is coated in the sauce. Taste and adjust the seasoning if needed. Now, you're ready to serve this delightful dish! - Avoiding overcooking: Watch the gnocchi closely as they cook. They only need 2-3 minutes in boiling water. Remove them when they float to the top. This means they are done. - Checking for doneness: If you're unsure, take one gnocchi out and cut it in half. It should be soft but not mushy. - How to enhance creaminess: You can add more heavy cream for a richer sauce. A splash of milk can also help if you want a lighter option without losing creaminess. - Alternatives for flavor variations: Try adding a pinch of nutmeg or some sautéed mushrooms for extra flavor. You can also swap feta for goat cheese to change the taste. - Creative serving ideas: Serve the gnocchi in shallow bowls. This shows off the creamy sauce and bright spinach. You can also layer it in a baking dish with cheese on top for a baked version. - Garnishing techniques: Sprinkle fresh parsley on top for color. Extra crumbled feta also adds a nice touch and makes the dish look inviting. Pro Tips Use Fresh Spinach: Opt for fresh spinach instead of frozen for a vibrant flavor and texture. Fresh spinach wilts beautifully and enhances the overall dish. Quality Feta Cheese: Choose a high-quality feta cheese for a richer taste. A good feta will melt well and add creaminess to the sauce. Adjust Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with vegetable broth. This will keep the flavors while reducing richness. Gnocchi Cooking Time: Keep an eye on the gnocchi while cooking. They are done when they float to the surface; overcooking can lead to a mushy texture. {{image_4}} You can change the greens in this dish. Try using kale or arugula instead of spinach. Each green adds its unique taste. For cheese, goat cheese or cream cheese works great too. These swaps keep the dish fresh and fun. If you need gluten-free options, choose gluten-free gnocchi. Many brands now offer this choice. For a vegan version, use plant-based cream and vegan cheese. These changes let everyone enjoy this creamy delight. Want to boost flavor? Add protein like chicken or shrimp. This makes the meal heartier. You can also use spices like nutmeg or thyme. These spices add warmth and depth to the dish. Experimenting with flavors makes cooking exciting! To keep your creamy spinach feta gnocchi fresh, store it right. First, let the dish cool down. Then, place it in a tight container. Use glass or plastic containers with lids. They keep the flavors in and prevent spills. Make sure to put it in the fridge within two hours of cooking. It stays good for about 3 to 4 days. When it’s time to eat leftovers, reheat with care. The best way is to use a skillet. Heat it over low to medium heat. Add a splash of cream or water to keep it moist. Stir often to prevent sticking. Avoid using the microwave, as it may dry it out. If you use the microwave, cover the dish and heat in small bursts. Stop to check and stir to avoid overcooking. Freezing creamy spinach feta gnocchi is an option, but it can change texture. If you freeze it, do so right after cooking. Place it in a freezer-safe container. Make sure to leave space for expansion. It can stay in the freezer for up to 2 months. When you want to eat it, thaw overnight in the fridge. Reheat it in a skillet, adding a little cream or broth for moisture. This helps keep it creamy and tasty. Gnocchi are small, soft dumplings made from potatoes and flour. They are popular in Italian cuisine. This dish dates back to the Roman Empire. Gnocchi has evolved over time but remains a favorite. They are light, fluffy, and make a great base for many sauces. Yes, frozen spinach works well! It saves time and reduces waste. Frozen spinach is picked at peak freshness. This means it holds much of its flavor and nutrients. It also cooks quickly. Just thaw and drain it before adding to your dish. You can make this dish ahead of time! Cook the gnocchi and prepare the sauce separately. Store them in the fridge in airtight containers. When ready to eat, combine them in a pan. Heat gently until warm. This way, you save time on busy nights. This dish pairs well with many sides. A simple salad adds freshness. Garlic bread complements the creamy sauce nicely. Roasted vegetables also make a great side. Try a light white wine for a perfect drink pairing. In this post, we explored making creamy spinach feta gnocchi. We covered the ingredients, cooking methods, and helpful tips to achieve great flavor. I shared ingredient swaps and how to store leftovers properly. Remember, cooking should be fun and tasty! Don't hesitate to try your own spin on this dish. With practice, you'll impress yourself and others in the kitchen. Enjoy your delicious meal and happy cooking!

Creamy Spinach Feta Gnocchi

A deliciously creamy dish featuring gnocchi, fresh spinach, and crumbled feta cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 16 oz potato gnocchi
  • 2 cups fresh spinach, roughly chopped
  • 1 cup feta cheese, crumbled
  • 1 cup heavy cream
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely minced
  • 1 teaspoon fresh lemon zest
  • to taste salt and freshly cracked pepper
  • 0.25 teaspoon red pepper flakes (optional, for a spicy kick)
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, bring generously salted water to a rolling boil. Add the potato gnocchi and cook according to the package instructions, approximately 2-3 minutes or until they float to the surface. Once cooked, drain the gnocchi thoroughly and set aside.
  • In a large skillet, heat the extra-virgin olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until it releases its fragrant aroma.
  • Stir in the chopped spinach and cook for 2-3 minutes, stirring frequently, until the spinach becomes wilted and vibrant in color.
  • Carefully pour in the heavy cream, stirring well to combine. Bring the mixture to a gentle simmer. Add the crumbled feta cheese, lemon zest, a pinch of salt, freshly cracked pepper, and red pepper flakes if you wish for some heat. Allow the sauce to simmer for 3-5 minutes until it thickens slightly and becomes deliciously creamy.
  • Gently fold the cooked gnocchi into the creamy spinach and feta sauce. Use a spatula to toss them together carefully, ensuring each gnocchi is evenly coated in the luscious sauce.
  • Give the dish a taste and adjust the seasoning if necessary. Once satisfied, immediately remove from heat and serve warm.

Notes

Serve in shallow bowls and garnish with fresh parsley and extra feta.
Keyword creamy, feta, gnocchi, spinach, vegetarian