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