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–+ servings
Linda S. Smith

Creamy Gnocchi with Spinach and Feta

A comforting and quick dish made with pillowy gnocchi, vibrant spinach, and tangy feta, perfect for weeknight dinners or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb gnocchi (fresh or store-bought) Homemade gnocchi can be used for a personal touch.
  • 2 cups fresh spinach Kale can be used as a substitute.
  • 1 cup feta cheese, crumbled Can be substituted with goat cheese or a dairy-free option.
  • 1 cup heavy cream For a lighter version, use half-and-half or plant-based cream.
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • for serving Parmesan cheese Freshly grated for added flavor.

Method
 

Preparation
  1. Cook the gnocchi according to package instructions, then drain and set aside.
  2. In a large skillet, heat olive oil over medium heat and add minced garlic. Cook until fragrant, but not browned.
  3. Add the fresh spinach and cook until just wilted, preserving its vibrant green color.
  4. Pour in the heavy cream, allowing it to simmer gently for a few minutes to thicken slightly.
  5. Stir in the crumbled feta cheese, mixing until it melts and combines well with the cream and spinach.
  6. Add the cooked gnocchi to the skillet, gently folding to coat each piece in the creamy sauce.
  7. Taste and season with salt and pepper as needed.
  8. Serve warm, topped with freshly grated Parmesan cheese.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 15gFat: 25gSaturated Fat: 12gSodium: 600mgFiber: 3gSugar: 2g

Notes

Best enjoyed with a sprinkle of fresh herbs like basil or parsley. Pairs well with a crisp green salad or roasted vegetables. Leftovers can be stored in the fridge for up to three days or frozen for a month.

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