Creamy Gnocchi with Spinach and Feta
There’s a moment when a pan of creamy gnocchi starts to come together — the garlic scent lifts and curls through the kitchen, the spinach wilts to a glossy emerald, and the salty tang of feta melts into a silk-soft sauce. Each bite offers pillowy potato gnocchi, a whisper of garlic, bright green pockets of spinach, and the savory kiss of feta. It’s comfort food without heaviness: warm, indulgent, and quietly sophisticated.
This recipe is perfect for weeknight dinners when you want something fast but special, for casual dinner parties when you want a vegetarian main that still feels celebratory, or for cozy evenings when a single skillet can provide maximum comfort with minimal cleanup. It’s also a great make-ahead option for lunches and reheats well when you want a satisfying, simple meal on repeat.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 4
- Difficulty Level: Easy — great for beginner cooks and busy cooks alike
Nutrition Highlights
Estimated nutrition per serving (serves 4). These figures are calculated from standard ingredient profiles using USDA FoodData Central and are intended as approximate guidance. For personal health concerns or precise tracking, consult a registered dietitian or the original database entries.
- Calories: ~410 kcal
- Protein: ~11 g
- Carbohydrates: ~33 g
- Fat: ~20 g
- Saturated Fat: ~12 g
- Fiber: ~2 g
- Sodium: ~480 mg
Notes on these estimates: calories and macronutrients were derived from typical store-bought potato gnocchi, whole milk heavy cream, and standard crumbled feta. Feta and cream drive most of the fat and sodium, while gnocchi supplies the majority of carbs. These values will shift if you swap ingredients (for example, using reduced-fat dairy or gluten-free gnocchi).
Why You’ll Love It
This dish strikes a lovely balance between indulgence and freshness. The cream and feta create a lush, tangy sauce that clings to each gnocchi, while the spinach adds color, nutrients, and a light vegetal note so the plate never feels too heavy. It’s fast — under 30 minutes from start to finish — and crowd-pleasing, making it ideal for a last-minute guest or a weeknight when you want something satisfying without fuss. Also, it invites personalization: add a crunchy breadcrumb topping, stir in roasted cherry tomatoes, or fold in leftover chicken for extra protein.
Step-by-Step Instructions
Ingredients
- 1 pound (454 g) gnocchi (store-bought or homemade)
- 2 cups fresh spinach (about 60 g)
- 1 cup crumbled feta cheese (about 150 g)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream (120 ml)
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Optional ingredients and substitutions
- For a lighter version: use half-and-half or a mix of milk + a tablespoon of butter instead of heavy cream.
- For vegan: use vegan gnocchi, 1/2 cup full-fat coconut milk or cashew cream, and vegan feta (or tofu + lemon).
- For gluten-free: use gluten-free gnocchi (many stores sell potato-based GF versions), or make dumplings with gluten-free flour.
- Add-ins: roasted cherry tomatoes, toasted pine nuts, cooked shrimp or shredded rotisserie chicken, lemon zest, or red pepper flakes.
Method
- Cook the gnocchi according to package instructions until they float. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30–60 seconds.
- Add the fresh spinach to the skillet and cook until wilted, stirring to combine.
- Stir in the heavy cream and bring to a gentle simmer.
- Add the cooked gnocchi and crumbled feta cheese to the skillet. Stir to combine and cook for another 2–3 minutes until heated through.
- Season with salt and pepper to taste.
- Serve warm, topped with Parmesan cheese if desired.
Practical tips
- Don’t overcook the garlic — it should be fragrant but not browned to avoid bitterness.
- If your cream begins to separate, reduce the heat and stir gently; finishing with a splash of reserved pasta water (or a tablespoon of milk) can help re-emulsify the sauce.
- Taste before salting: feta is salty, so you may not need much added salt.
- To add texture, brown the cooked gnocchi briefly in a hot skillet with a little butter or oil before adding the cream — this gives a delightful crisp exterior.
Best Pairings
- Greens: A simple arugula salad with lemon vinaigrette cuts through the richness.
- Bread: Crusty baguette or garlic focaccia to sop up the sauce.
- Wine: A crisp white like Sauvignon Blanc or a light Pinot Grigio complements the tangy feta.
- For a brunch twist: Serve smaller portions alongside poached eggs and a cup of coffee or tea.
- For lighter meals: Pair with steamed vegetables or a citrusy slaw.
Storing Leftovers
- Room temperature: Do not leave the prepared dish out for more than 2 hours (per food safety guidelines).
- Refrigeration: Store in an airtight container for 3–4 days. Reheat gently on the stove over low heat with a splash of milk or cream to restore creaminess.
- Freezer: You can freeze cooked gnocchi with sauce for up to 1–2 months, though texture may change slightly (sauces with dairy can separate). Thaw overnight in the fridge and reheat slowly, stirring to recombine.
Chef’s Advice
- Choose your gnocchi wisely: potato-based gnocchi with a soft, pillowy texture is ideal. Ricotta gnocchi are lighter but may be more delicate.
- Temper dairy: when adding feta to a hot pan, keep the heat moderate to avoid graininess. Stir gently until just melted.
- Texture is king: for contrast, finish with a drizzle of good olive oil and a sprinkle of crunchy toasted breadcrumbs or chopped toasted walnuts.
- Flavor balance: a squeeze of lemon or a pinch of red pepper flakes brings brightness and lifts the savory creaminess.
- Salt carefully: because feta contributes significant saltiness, add small amounts and taste as you go.
Creative Twists
- Vegan & dairy-free: Swap heavy cream for cashew cream (blend 1/2 cup soaked cashews + 1/2 cup water) and use a vegan feta or marinated tofu. Use olive oil for richness.
- Protein boost: Fold in shredded rotisserie chicken, sliced sausage, or sautéed shrimp for a heartier main.
- Mediterranean: Add roasted cherry tomatoes, kalamata olives, and a handful of chopped fresh basil for bright, briny layers.
- Citrus-herb: Finish with lemon zest and chopped dill or mint for a fresher profile that pairs beautifully with seafood additions.
Recipe Q&A
Q: Can I use frozen spinach instead of fresh?
A: Yes — thaw and squeeze out excess water before adding to the skillet. You may need less cooking time because it’s already wilted.
Q: My sauce is too thin. How do I thicken it?
A: Simmer a few minutes to reduce and concentrate, or stir in a tablespoon of grated Parmesan or a slurry of 1 teaspoon cornstarch + 1 tablespoon cold water and simmer until thickened.
Q: Can I prepare this ahead of time for guests?
A: Cook gnocchi and make the sauce partially (don’t add feta). Reheat, add feta at the end, and finish on the stovetop 10–15 minutes before serving.
Q: How do I lower calories or fat in this recipe?
A: Use half-and-half or whole milk mixed with a small knob of butter instead of heavy cream and choose a reduced-fat feta, though the texture and richness will be lighter.
Conclusion
Give this Creamy Gnocchi with Spinach and Feta a try the next time you want something fast, comforting, and a little bit elegant. If you enjoy variations with a crisp exterior, check out this Crispy Gnocchi With Spinach and Feta Recipe for inspiration. For a gluten-free or dairy-free take and more creative swaps, see this helpful guide: Creamy Spinach and Feta Gnocchi, gluten-free| Create Cook Share.
Enjoy the process — and please share your photos and tweaks in the comments or on social so we can swap ideas. Happy cooking!
Print
Creamy Gnocchi with Spinach and Feta
- Total Time: 22
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and comforting dish featuring pillowy gnocchi, spinach, and a creamy feta sauce that’s perfect for weeknight dinners or casual gatherings.
Ingredients
- 1 pound (454 g) gnocchi (store-bought or homemade)
- 2 cups fresh spinach (about 60 g)
- 1 cup crumbled feta cheese (about 150 g)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream (120 ml)
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Cook the gnocchi according to package instructions until they float. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30–60 seconds.
- Add the fresh spinach to the skillet and cook until wilted, stirring to combine.
- Stir in the heavy cream and bring to a gentle simmer.
- Add the cooked gnocchi and crumbled feta cheese to the skillet. Stir to combine and cook for another 2–3 minutes until heated through.
- Season with salt and pepper to taste.
- Serve warm, topped with Parmesan cheese if desired.
Notes
For variations, add roasted cherry tomatoes or a crunchy breadcrumb topping. Great for meal prep and reheats well.
- Prep Time: 10
- Cook Time: 12
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg
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