Creamy Gnocchi With Spinach And Feta (Printable)
Soft potato dumplings in a creamy sauce with fresh spinach and crumbled feta cheese. Ready in 25 minutes.
# What You'll Need:
→ Gnocchi and Vegetables
01 - 1.1 lbs fresh potato gnocchi
02 - 5.3 oz baby spinach, washed
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Sauce
05 - 0.85 cups heavy cream
06 - 0.25 cups vegetable broth
07 - 3.5 oz feta cheese, crumbled
08 - 1 oz grated Parmesan cheese
09 - 1 tbsp olive oil
10 - Salt and freshly ground black pepper, to taste
11 - Pinch of nutmeg
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface, about 2–3 minutes. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
03 - Add the spinach and cook until wilted, about 2 minutes.
04 - Pour in heavy cream and vegetable broth. Stir to combine and bring to a gentle simmer.
05 - Add crumbled feta and grated Parmesan. Stir until the cheese is partially melted and the sauce thickens slightly. Season with salt, black pepper, and a pinch of nutmeg.
06 - Gently fold in the cooked gnocchi, tossing until they are well coated in the sauce and heated through. Serve immediately, garnished with extra feta and black pepper if desired.
# Expert Suggestions:
01 -
- Everything comes together in 25 minutes, making it perfect for those weeknights when you want something indulgent but dont have hours to spend at the stove
- The combination of salty feta and creamy sauce creates this restaurant quality texture that feels way more impressive than the actual effort required
02 -
- Do not overcook the gnocchi in the boiling water step, since they will finish cooking in the sauce and nobody wants gummy potato dumplings
- Reserve a splash of pasta water before draining the gnocchi, because sometimes the sauce needs just a little more liquid to coat everything perfectly
03 -
- Work quickly once you add the cream, because it can go from perfect to separated in seconds if you step away
- Grate your own Parmesan instead of buying pre grated, since the anti caking agents in store bought versions can make the sauce grainy