Creamy Gnocchi with Spinach and Feta
It was one of those rainy, amber-lit afternoons when the house smelled like roasted garlic and baking bread — the kind of day that asks for a bowl of comfort. I tucked into a steaming plate of Creamy Gnocchi with Spinach and Feta and knew I had a new seasonal favorite. This recipe has become a reader favorite because it pairs pillowy gnocchi, vibrant greens, and tangy cheese into a single, easy-to-master dish that feels both indulgent and homey.
Introduction and why you’ll love it
This Creamy Gnocchi with Spinach and Feta is perfect for cozy fall nights, dinner parties, or when you want something special without fuss. If you enjoy pairing hearty mains with light salads, try a bright side like the chickpea avocado salad with creamy feta for a satisfying contrast. The recipe is beginner-friendly, forgiving, and quick — especially if you use store-bought gnocchi. Ready to get warm and inspired?
Ingredients
Ingredients for Creamy Gnocchi with Spinach and Feta:
- 1 pound (450 g) potato gnocchi (fresh or store-bought)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 5 ounces (150 g) baby spinach, washed and drained
- 1 cup heavy cream or full-fat cooking cream
- 3/4 cup crumbled feta cheese
- 1/2 cup grated Parmesan (or a vegetarian hard cheese alternative)
- Salt and black pepper to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- Zest of 1 lemon and a squeeze of lemon juice
- Fresh basil or parsley, chopped, for garnish
Step-by-step instructions
Follow these steps to make comforting Creamy Gnocchi with Spinach and Feta:
- Prepare the gnocchi: Bring a large pot of salted water to a gentle boil. Add the gnocchi and cook until they float, about 2–3 minutes. Drain and set aside. For crisped gnocchi, toss briefly in a hot skillet with a little oil before starting the sauce.
- Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add the onion and cook until translucent, 4–5 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Wilt the spinach: Add the spinach in batches, stirring until wilted. Season lightly with salt and pepper.
- Build the sauce: Pour in the cream and bring to a gentle simmer. Stir in the Parmesan until melted and smooth.
- Combine with gnocchi: Add cooked gnocchi and crumbled feta to the skillet. Gently toss to coat, letting the feta soften and create pockets of tangy flavor. If the sauce is too thick, add a splash of pasta water.
- Finish and serve: Stir in lemon zest and a squeeze of lemon juice to brighten the dish. Taste and adjust seasoning. Serve hot, garnished with fresh herbs and an extra crumble of feta.
Tips for success
- Salt the water well: Like pasta, gnocchi benefit from properly salted cooking water for seasoning from the inside out.
- Use room-temperature dairy: Let cream and cheeses come to room temperature for a silkier sauce and faster melting.
- Don’t over-stir: Gnocchi are tender; toss gently so they keep their shape.
- For a crisp texture, pan-fry boiled gnocchi briefly before adding them to the sauce — a favorite trick from the crispy techniques in recipes like cheese broth with potatoes and elote.
- Adjust tanginess by varying feta: If your feta is very salty, reduce the added salt in the sauce.
Possible variations
- Gluten-free: To make a gluten-free Creamy Gnocchi with Spinach and Feta, use certified gluten-free gnocchi and check all labels for hidden gluten. You can learn more about gluten-free gnocchi ideas inspired by a recipe like Creamy Spinach and Feta Gnocchi, gluten-free for technique tips.
- Streusel topping: For a fall-forward twist, top the finished dish with a savory almond-parmesan streusel (mix crushed almonds, panko, grated Parmesan, olive oil, and herbs) and bake at 375°F for 10 minutes until golden.
- Add protein: Stir in roasted chicken or crispy chickpeas for extra heartiness; pairing ideas include dishes such as honey chicken with mac and cheese.
- Mediterranean spin: Add sun-dried tomatoes and olives, leaning into flavors familiar from a Mediterranean chickpea skillet with spinach.
Storage recommendations
Leftover Creamy Gnocchi with Spinach and Feta stores well:
- Refrigerator: Cool completely, transfer to an airtight container, and refrigerate for up to 3 days.
- Reheat gently: Warm in a skillet over low heat with a splash of cream or water to loosen the sauce — avoid the microwave for best texture.
- Freezing: Gnocchi can be frozen but the sauce may separate; freeze only if necessary, and thaw overnight in the fridge before reheating. If you plan to bake the dish later, assemble in a casserole dish, cover tightly, and freeze for up to 1 month. Bake from frozen, covered, at 350°F until heated through.
Conclusion
Warm, quick, and full of comforting fall flavors, this Creamy Gnocchi with Spinach and Feta is an easy recipe to make weeknight special or to bring to a seasonal potluck. For inspiration on alternative pan techniques and a crisp finish, see this pan-frying guide on Pan Fried Gnocchi – Knife and Soul, and for a gluten-free take on the same flavor profile, this helpful adaptation shows how to keep things celiac-friendly: Creamy Spinach and Feta Gnocchi, gluten-free – Create Cook Share.
FAQs
Can I use frozen spinach in Creamy Gnocchi with Spinach and Feta?
Yes — thaw frozen spinach, squeeze out excess moisture, and add it to the skillet when you would add fresh spinach. You may need a bit more cream to reach the desired sauce consistency.Is store-bought gnocchi as good as homemade?
Store-bought gnocchi is convenient and works wonderfully in this recipe. If you have time, homemade gnocchi offers a slightly lighter texture, but both yield delicious results.How can I make this dish lighter?
Swap heavy cream for half-and-half or a mix of milk and a tablespoon of cornstarch to thicken, and reduce the cheese slightly. Adding extra spinach also stretches the dish without adding many calories.Can I bake this instead of serving it on the stovetop?
Yes — transfer the assembled gnocchi and sauce to a buttered baking dish, top with extra cheese or streusel, and bake at 375°F for 15–20 minutes until bubbly and golden. This baked approach echoes the hearty flavors of an Italian beef sandwich recipe in comfort but with a creamy, cheesy finish.
Creamy Gnocchi with Spinach and Feta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A cozy and comforting dish of creamy gnocchi with vibrant spinach and tangy feta, perfect for fall nights or dinner parties.
Ingredients
- 1 pound (450 g) potato gnocchi (fresh or store-bought)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 5 ounces (150 g) baby spinach, washed and drained
- 1 cup heavy cream or full-fat cooking cream
- 3/4 cup crumbled feta cheese
- 1/2 cup grated Parmesan (or a vegetarian hard cheese alternative)
- Salt and black pepper to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- Zest of 1 lemon and a squeeze of lemon juice
- Fresh basil or parsley, chopped, for garnish
Instructions
- Prepare the gnocchi: Bring a large pot of salted water to a gentle boil. Add the gnocchi and cook until they float, about 2–3 minutes. Drain and set aside. For crisped gnocchi, toss briefly in a hot skillet with a little oil before starting the sauce.
- Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add the onion and cook until translucent, 4–5 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Wilt the spinach: Add the spinach in batches, stirring until wilted. Season lightly with salt and pepper.
- Build the sauce: Pour in the cream and bring to a gentle simmer. Stir in the Parmesan until melted and smooth.
- Combine with gnocchi: Add cooked gnocchi and crumbled feta to the skillet. Gently toss to coat, letting the feta soften and create pockets of tangy flavor. If the sauce is too thick, add a splash of pasta water.
- Finish and serve: Stir in lemon zest and a squeeze of lemon juice to brighten the dish. Taste and adjust seasoning. Serve hot, garnished with fresh herbs and an extra crumble of feta.
Notes
For a crisp texture, pan-fry boiled gnocchi briefly before adding them to the sauce. Adjust tanginess by varying feta.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian