Description
A comforting and indulgent dish of gnocchi in a creamy sauce with fresh spinach and tangy feta.
Ingredients
Scale
- 500 g potato gnocchi (store-bought or homemade)
- 200 g fresh spinach (about 6–7 cups loosely packed)
- 100 g feta cheese, crumbled
- 2 cloves garlic, minced (about 6 g)
- 1 cup (240 ml) heavy cream
- 1 tablespoon olive oil (for sautéing)
- Salt and pepper, to taste
- Parmesan cheese, grated, for serving (optional)
Instructions
- Cook the gnocchi according to package instructions until they float to the top. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant (about 30–45 seconds).
- Add the fresh spinach to the skillet and cook until wilted (2–3 minutes).
- Stir in the heavy cream and bring to a gentle simmer. Let it reduce slightly for 2–3 minutes.
- Add the cooked gnocchi and crumbled feta cheese. Gently toss to combine and heat through.
- Season with salt and pepper to taste. Serve warm, topped with grated Parmesan if desired.
Notes
For a lighter version, substitute heavy cream with half-and-half. Check labels for dietary needs when using feta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 350mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg