Creamy Gnocchi With Spinach And Feta (Print Version)
Tender gnocchi in a creamy sauce with spinach and feta cheese, ready in 25 minutes for a comforting vegetarian meal.
# 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 - 1.4 ounces unsalted butter
08 - 1 ounce 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
# Directions:
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 lightly with salt and pepper.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in half the crumbled feta and all Parmesan cheese. Mix until mostly melted into a smooth 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, typically 2 to 3 minutes. Drain well.
06 - Transfer cooked gnocchi to the skillet and toss to coat thoroughly in the creamy spinach sauce. Cook for 1 to 2 minutes to allow flavors to meld together.
07 - Remove from heat. Top with remaining crumbled 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 the kind of comfort food that makes people ask for seconds immediately
- You probably have everything in your fridge right now
02 -
- Reserve some pasta water before draining—it saves you if your sauce gets too thick
- The sauce continues thickening off the heat, so don't reduce it too much
- Feta brands vary wildly in saltiness, so taste before adding extra salt
03 -
- Room temperature cream incorporates more smoothly than cold cream
- Grate your own Parmesan instead of buying pregrated for way better melting