Creamy Gnocchi With Spinach And Feta (Print View)
Tender potato gnocchi coated in a rich, creamy sauce with wilted spinach and tangy feta cheese. An easy vegetarian comfort food ready in 25 minutes.
# 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
# How to Make:
01 - Bring a large pot of salted water to a boil for cooking the gnocchi.
02 - In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, approximately 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
03 - Add the fresh spinach to the skillet and cook until just wilted. Season with a pinch of salt and pepper.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in half of the crumbled feta and all of the Parmesan. Mix until the cheese is mostly melted into a creamy sauce. Add nutmeg if desired. Reduce heat to low.
05 - Add the gnocchi to the boiling water and cook according to package directions until they float to the surface, typically 2 to 3 minutes. Drain well.
06 - Add the cooked gnocchi to the skillet and toss to coat in the creamy spinach sauce. Cook for another 1 to 2 minutes, allowing flavors to meld together.
07 - Remove from heat. Top with remaining feta cheese and extra black pepper. Serve warm.
# Expert Suggestions:
01 -
- The sauce clings to every pillow of gnocchi like a warm embrace
- It transforms simple ingredients into something restaurant worthy in under 30 minutes
02 -
- Reserve some pasta water before draining the gnocchi it can save a sauce that's too thick
- Don't overcook the gnocchi or they'll become gummy and dense instead of tender
03 -
- Let the cream come to room temperature before adding it to prevent curdling
- Crumble the feta right before using so it doesn't dry out in the fridge