Creamy Gnocchi With Spinach And Feta (Printable)
Tender gnocchi in rich cream sauce with wilted spinach and tangy feta. Ready in 25 minutes.
# What You 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:
01 - Bring a large pot of salted water to a boil for the gnocchi.
02 - Heat olive oil and butter in a large skillet 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 if using. Mix until cheese is mostly melted into a creamy sauce. Add nutmeg if desired. Reduce heat to low.
05 - Cook gnocchi 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 another 1-2 minutes, allowing flavors to meld.
07 - Remove from heat. Top with remaining feta cheese and extra black pepper. Serve warm.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Its the perfect balance of rich creaminess and bright tangy feta
- You can keep everything in your pantry for those emergency what do I make nights
02 -
- Overcooking the cream sauce will cause it to separate, so keep the heat gentle once you add it
- Add the gnocchi straight from the pot to the skillet without rinsing, the starchy water helps the sauce cling
- The sauce will thicken as it stands off the heat, so dont reduce it too much during cooking
03 -
- Room temperature cream incorporates more smoothly than cold from the fridge
- Dont crowd the gnocchi when cooking, they need space to float freely or they will stick together