Creamy Gnocchi with Spinach and Feta

There’s a moment when you lift the lid and the kitchen fills with a warm, lactic-sweet aroma of cream and tangy feta, pierced by the bright, herbal lift of sautéed garlic and wilted spinach. A forkful gives you pillowy gnocchi that yield softly beneath your teeth, coated in a luxuriously silky sauce that balances salty feta and a whisper of pepper. Each bite is comfort and a little celebration—familiar, elegant, and quietly indulgent.

This dish is the perfect pick for chilly weeknights when you want something comforting without fuss, for small dinner parties when you want to serve something that feels both homey and a touch refined, or for lazy weekend lunches when you’re craving richness and greens in the same bowl. It’s fast enough for a quick meal, indulgent enough for guests, and nostalgic enough to brighten a rainy morning when paired with a cup of strong coffee.

At a Glance

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4 generous servings
Difficulty level: Easy — great for beginner to intermediate cooks

Nutrition Highlights

The following nutrition estimates are approximate and calculated per serving (based on 4 servings), using ingredient nutrition values from the USDA FoodData Central and general dietary guidance from reputable health sources such as the Mayo Clinic. Values will vary by brand and portion size; consider these guidelines rather than exact lab results.

Per serving (approximate):

Calories: 525 kcal
Protein: 9 g
Carbohydrates: 36 g
Fat: 38 g
Saturated fat: ~22 g
Fiber: ~1–2 g
Sodium: ~700–900 mg (largely from feta; varies widely by brand)

Notes:

Heavy cream and feta contribute most calories and saturated fat. If you are managing saturated fat intake, the Mayo Clinic recommends moderating saturated fat and choosing lower-saturated-fat options where possible.
Sodium depends heavily on the feta brand. For lower sodium, use reduced-sodium feta or rinse crumbled feta briefly before adding.

Why You’ll Love It

Flavor & Texture: The contrast of pillowy gnocchi, creamy sauce, salty briny feta, and tender spinach creates complex layers in every bite. That cream-feta combination is tangy, silky, and utterly comforting.
Ease & Speed: From pantry to plate in about 25 minutes, this is a weeknight hero. Minimal ingredients and straightforward technique mean you can have a restaurant-feel dinner without the fuss.
Social & Comforting: It’s an approachable crowd-pleaser—rich enough for guests, nostalgic enough to feel like a hug on a plate. The recipe scales easily for two or for a small gathering.
Seasonal Flexibility: Fresh spinach sings in spring and summer, but sturdy frozen spinach works well in winter, too—keeping this dish year-round friendly.

How to Make Creamy Gnocchi with Spinach and Feta

Ingredients

1 package (about 16 oz / 454 g) potato gnocchi
2 cups fresh spinach (about 60 g)
1 cup feta cheese, crumbled (about 150 g)
1 cup heavy cream (240 ml)
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Parmesan cheese for serving (optional)

Optional ingredients and substitutions

To lighten: use half-and-half or a mix of milk and a splash of cream (will be thinner).
For lower sodium: use reduced-sodium feta or goat cheese.
To add protein: stir in cooked diced chicken or cannellini beans.
Gluten-free: use gluten-free gnocchi (there are many brands and homemade options).
Vegan: substitute vegan cream (or cashew cream) and vegan feta, or omit feta and finish with toasted pine nuts and nutritional yeast.

Step-by-step instructions

Cook the gnocchi according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant—do not let it brown.
Add the fresh spinach to the skillet and cook until wilted, stirring so it collapses evenly (about 2–3 minutes).
Pour in the heavy cream and stir to combine; bring the mixture to a gentle simmer.
Add the cooked gnocchi and crumbled feta cheese into the skillet. Stir gently to combine and heat through—allow the feta to melt slightly into the cream for a silky texture.
Season with salt and pepper to taste—remember that feta is salty, so add salt cautiously.
Serve immediately, topped with grated Parmesan cheese if desired.

Practical tips

Avoid overmixing once the feta is in; gentle stirring preserves the gnocchi shape and keeps the sauce from breaking.
If the sauce seems too thin, let it reduce a minute longer on medium-low heat; if it’s too thick, loosen with a splash of reserved gnocchi cooking water or a tablespoon of milk.
Toasted pine nuts or crushed red pepper flakes make great finishing touches—add them right before serving.

Best Pairings

Sides: A crisp green salad with lemon vinaigrette or oven-roasted cherry tomatoes to cut the richness.
Breads: Warm crusty bread or garlic focaccia to sop up the sauce.
Wine: A zesty Sauvignon Blanc or a light-bodied Pinot Grigio pairs well with the feta’s acidity.
Non-alcoholic: Sparkling water with lemon, or an herbal iced tea to refresh the palate.
Extras: A squeeze of lemon or a handful of fresh basil balances the creaminess beautifully.

Shelf Life & Storage

Room temperature: Do not store perishable cooked gnocchi at room temperature for more than 2 hours.
Refrigeration: Store in an airtight container for 3–4 days. Reheat gently on the stovetop over low heat with a splash of milk or water to restore creaminess.
Freezer: You can freeze leftovers in an airtight container for up to 2 months; thaw overnight in the refrigerator and reheat slowly to avoid sauce separation. Note: texture of gnocchi may change slightly after freezing.

Chef’s Advice

Use high-quality feta: Tanginess and creaminess vary between brands. A good, block-style feta crumbles and melts better than overly dry or crumbly supermarket varieties.
Temperature cues: Keep the heat moderate when you add cream—too hot and the dairy may separate; too cool and the sauce won’t emulsify nicely. A gentle simmer is ideal.
Finish with acid: A few drops of lemon juice or a sprinkle of lemon zest at the end brightens the dish and balances richness.
Control salt: Always taste before salting; feta often provides considerable saltiness already.

Creative Twists

Mediterranean Boost: Add sun-dried tomatoes, kalamata olives, and a handful of arugula at the end for a briny, peppery twist.
Mushroom & Herb: Sauté sliced cremini mushrooms with the garlic, then proceed—finish with thyme or sage for an earthy version.
Protein-Packed: Stir in diced, roasted chicken or crumbled Italian sausage (browned first) for a heartier main.
Vegan Version: Use cashew cream (blend soaked cashews with water until silky) and a vegan feta or toasted chickpeas for chew and salt—reduce oil slightly.
Lighter Swap: Replace heavy cream with a mixture of Greek yogurt and milk (temper the yogurt first to avoid curdling) and use reduced-fat feta—tangy with less saturated fat.

All Your Questions Answered

Q: Can I use frozen spinach?
A: Yes—thaw and squeeze out excess water before adding to the skillet; add it with the garlic and cook until warmed through.

Q: My sauce split—how do I fix it?
A: Remove from high heat, whisk in a splash of milk or a teaspoon of cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and gently reheat while whisking to re-emulsify.

Q: How can I reduce calories or saturated fat?
A: Use half-and-half or whole milk instead of heavy cream (sauce will be thinner), choose reduced-fat feta, or swap some cream for a cup of cooked white beans blended until smooth.

Q: Is it safe to reheat more than once?
A: Reheat only the portion you plan to eat; repeated cooling/heating increases food-safety risk and accelerates quality loss.

Q: Can gnocchi be made from scratch for this recipe?
A: Absolutely—potato gnocchi made at home is delicious here. Keep pieces bite-sized and don’t over-handle the dough to keep them tender.

Jump to Recipe Card

Conclusion

Give this creamy gnocchi with spinach and feta a try the next time you want a fast, comforting dinner that feels a little special. If you enjoy crisp textures, explore the crisped-gnocchi variation found in this thoughtful recipe collection: Crispy Gnocchi With Spinach and Feta Recipe. For an alternative take—especially if you need a gluten-free or lighter approach—see this inspired adaptation: Creamy Spinach and Feta Gnocchi, gluten-free| Create Cook Share.

If you make it, snap a photo, tell me how you tweaked it, and share your results—I love hearing what readers create in their kitchens.