Creamy Gnocchi with Spinach and Feta
Introduction
Imagine pulling a skillet from the stove and being greeted by a fragrant swirl of garlic, warm cream, and salty feta—soft gnocchi pillows catching every silky strand of sauce. The first bite yields a gentle chew, the tang of feta cutting through the richness, and the bright, leafy lift of wilted spinach. This dish is comfort on a plate: luxurious without being fussy, familiar yet a little indulgent.
This recipe is perfect when you want something cozy and fast: a weeknight dinner that feels special, a last-minute company meal, or a comforting weekend lunch. It shines in cooler months as a creamy, satisfying main, but its speed and simplicity make it a go-to anytime you crave something warming and nourishing.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy — great for cooks of all levels
Nutrition Highlights
Nutrition per serving (estimates)*:
- Calories: ≈ 430 kcal
- Protein: ≈ 10 g
- Carbohydrates: ≈ 49 g
- Fat: ≈ 23 g
- Fiber: ≈ 2.8 g
- Sodium: ≈ 805 mg
Notes:
- These values are approximate and calculated using standard ingredient nutritional data (USDA FoodData Central) and general portion sizes. Actual values will vary with brand choices (especially gnocchi and feta), optional ingredients, and final portion sizes.
- For guidance on daily values and healthy eating recommendations, consult resources like the CDC or USDA.
Why You’ll Love It
This recipe checks a lot of boxes: it’s fast to make (under 30 minutes), indulgently creamy yet balanced by fresh spinach and tangy feta, and versatile enough to serve as a simple solo meal or an easy dinner for friends. The aroma of garlic and warm cheese is irresistible and invites conversation — it’s a dish that creates homey memories without hours spent in the kitchen. It’s also forgiving: the components are flexible, so you can adapt it to dietary needs or what’s in your fridge.
Preparation Guide
Ingredients
- 1 package (about 1 lb / 500 g) gnocchi (fresh or refrigerated)
- 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 sauce: use half-and-half or whole milk + 1 tsp cornstarch to thicken instead of heavy cream.
- Vegan option: use vegan gnocchi (check ingredients), swap feta for crumbled firm tofu seasoned with lemon and nutritional yeast, and use coconut cream or a cashew cream.
- Gluten-free: use a certified gluten-free gnocchi (many brands offer potato-based gluten-free versions).
- Add-ins: sun-dried tomatoes, sautéed mushrooms, cooked shredded chicken, or toasted pine nuts.
Step-by-step Instructions
- Cook the gnocchi according to package instructions (usually boiling for 2–3 minutes until they float). Drain and set aside. Tip: reserve 1/4 cup of the starchy cooking water to adjust sauce consistency if needed.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté 30–60 seconds until fragrant—don’t let it brown.
- Add fresh spinach to the skillet and cook until just wilted, about 1–2 minutes. Stir to combine with garlic.
- Stir in the heavy cream and bring to a gentle simmer. If using lower-fat milk, whisk in 1 tsp cornstarch mixed with a tablespoon of water to help thicken.
- Add the cooked gnocchi and crumbled feta cheese to the skillet, stirring gently until everything is well combined and heated through. If the sauce feels too thick, add a splash of reserved cooking water to loosen it.
- Season with salt and pepper to taste. Remember feta adds salt—taste before over-salting.
- Serve warm, topped with grated Parmesan if desired.
Practical tips:
- Avoid over-stirring right after adding feta; let it soften into the sauce so you keep some delightful pockets of tangy cheese.
- If you prefer some crisp texture, after step 1 you can briefly pan-fry the drained gnocchi in a little oil until golden, then proceed with the sauce.
- Keep heat moderate when simmering the cream—high heat can make dairy separate.
Best Pairings
- Simple green salad with lemon vinaigrette to cut the richness.
- Crusty bread or garlic toast to mop up the sauce.
- Roasted cherry tomatoes or a side of roasted asparagus for brightness and texture contrast.
- For drinks: a crisp white wine like Pinot Grigio or a light-bodied Chardonnay; non-alcoholic—sparkling water with lemon.
Storing Leftovers
- Room temperature: Not safe to leave more than 2 hours (per USDA food-safety guidelines).
- Refrigerator: Store in an airtight container for 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or reserved cooking water to revive the sauce, or microwave in short bursts stirring in between.
- Freezer: You can freeze cooked gnocchi dishes, but texture can change (gnocchi may become slightly gummy). Freeze in airtight containers for up to 1–2 months. Thaw overnight in fridge and reheat gently.
Expert Tips
- Gnocchi choice matters: fresh potato gnocchi will be pillowy and tender; firmer, store-bought potato varieties may hold up to more vigorous handling and pan-frying.
- Control salt: feta varies widely in saltiness. Add only a small pinch of salt at the end after tasting.
- Sauce texture: heavy cream gives a luxurious mouthfeel; if using milk, add a thickening agent (cornstarch slurry or a tablespoon of cream cheese) to prevent a thin sauce.
- Avoid overheating dairy: simmer gently—vigorous boiling can break a cream-based sauce.
- Freshness boost: finish with a squeeze of lemon or a little lemon zest to brighten flavors and cut richness.
Delicious Variations
- Vegan & Dairy-Free: Use vegan gnocchi and swap heavy cream for cashew cream (blend soaked cashews with water until silky). Replace feta with seasoned, crumbled tofu or a store-bought vegan feta. Add nutritional yeast for cheesy depth.
- Crispy Gnocchi with Spinach & Feta: After boiling and draining gnocchi, sauté in a hot skillet with a tablespoon of oil until edges are golden and crisp before adding garlic, spinach, and cream. This adds a delightful textural contrast.
- Protein Boost: Stir in shredded rotisserie chicken or sliced grilled sausage to make it more substantial. Heat through with the sauce so everything melds.
- Mediterranean Twist: Add chopped sun-dried tomatoes, olives, and a handful of fresh basil for an extra savory, aromatic version.
Frequently Asked Questions
Q: Can I make this with frozen gnocchi?
A: Yes. Cook according to package directions (they may take slightly longer). Drain and proceed with the recipe.
Q: My sauce separated — how can I fix it?
A: Remove from high heat and whisk in a small splash of cold milk or a tablespoon of cornstarch dissolved in water; then gently reheat to bring it back together.
Q: How can I reduce calories but keep creaminess?
A: Use half-and-half or whole milk plus a thickener (cornstarch) and increase flavorful low-calorie elements like lemon zest, herbs, and sautéed mushrooms to maintain satisfaction.
Q: Can I prepare components ahead?
A: Yes — cook and cool gnocchi and store in the refrigerator. Sauté spinach/garlic and keep separate; combine and finish with cream and feta when ready to serve.
Conclusion
Creamy Gnocchi with Spinach and Feta is one of those recipes that feels like an indulgence but comes together quickly and with minimal fuss—perfect for cozy nights and casual dinner parties alike. If you want to explore a crisped-up version, check out this Crispy Gnocchi With Spinach and Feta Recipe. For ideas on gluten-free adaptations and another creamy take, see this Creamy Spinach and Feta Gnocchi, gluten-free post.
Give this recipe a try, leave a comment with your twist, and share a photo—I’d love to see how you make it your own. Happy cooking!
Print
Creamy Gnocchi with Spinach and Feta
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in creamy gnocchi paired with fresh spinach and tangy feta for a quick and comforting dish perfect for any occasion.
Ingredients
- 1 package (about 1 lb / 500 g) gnocchi (fresh or refrigerated)
- 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 (usually boiling for 2–3 minutes until they float). Drain and set aside, reserving 1/4 cup of the starchy cooking water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30–60 seconds until fragrant.
- Add fresh spinach to the skillet and cook until just wilted, about 1–2 minutes, stirring to combine with garlic.
- Stir in the heavy cream and bring to a gentle simmer. If using lower-fat milk, whisk in 1 tsp cornstarch mixed with a tablespoon of water to help thicken.
- Add the cooked gnocchi and crumbled feta cheese to the skillet, stirring gently until everything is well combined and heated through. If the sauce feels too thick, add a splash of reserved cooking water to loosen it.
- Season with salt and pepper to taste and serve warm, topped with grated Parmesan if desired.
Notes
For a lighter sauce, use half-and-half or whole milk with cornstarch. Vegan options available using crumbled tofu and coconut cream. Best served with a green salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 805mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2.8g
- Protein: 10g
- Cholesterol: 50mg
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