Description
Creamy Gnocchi with Spinach and Feta is an easy 25-minute vegetarian dinner featuring pillowy potato gnocchi, fresh spinach, garlic, tangy feta, Parmesan, and a silky cream sauce finished with fresh lemon.
Ingredients
- 1 lb (450 g) potato gnocchi
- 1 tablespoon salt for cooking water, plus more to taste
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter, optional
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 2 packed cups fresh spinach
- 1 cup heavy cream
- 1/2 cup feta cheese, crumbled
- 1/4 cup Parmesan cheese, finely grated
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 teaspoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, optional
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons extra feta for garnish
Instructions
1. Bring a large pot of water to a rolling boil. Add about 1 tablespoon of salt, then add the potato gnocchi and stir gently.
2. Cook the gnocchi according to package directions, usually 2 to 3 minutes, until they float. Transfer them to a plate with a slotted spoon and reserve about 1/2 cup of cooking water.
3. Heat the olive oil and optional butter in a large skillet over medium heat. Add the onion and cook for about 2 minutes until softened. Add the garlic and cook for another 30 to 60 seconds.
4. Add the fresh spinach and cook for 1 to 2 minutes, stirring gently, until wilted and bright green.
5. Reduce the heat to medium-low and pour in the heavy cream. Add the feta, Parmesan, nutmeg, and black pepper. Stir gently for 2 to 3 minutes until the cheeses soften and the sauce becomes creamy.
6. Add the cooked gnocchi to the skillet and gently toss until completely coated. Simmer for 1 to 2 minutes. Add a little reserved gnocchi water if the sauce becomes too thick.
7. Remove the skillet from the heat. Stir in 1 to 2 teaspoons of lemon juice. Taste and adjust the seasoning. Rest for 2 minutes, then garnish with extra feta, parsley, basil, black pepper, and optional red pepper flakes. Serve hot.
Notes
- Avoid overcooking the gnocchi because they will cook briefly again in the cream sauce.
- Keep the cream at a gentle simmer rather than a rapid boil.
- Taste the sauce before adding extra salt because feta and Parmesan already contain plenty of salt.
- Add reserved gnocchi water 1 tablespoon at a time if the sauce becomes too thick.
- Half-and-half can replace heavy cream for a lighter sauce, although the finished sauce will be thinner.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of milk, cream, vegetable broth, or water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
Keywords: Creamy Gnocchi with Spinach and Feta, spinach feta gnocchi, creamy gnocchi, vegetarian gnocchi