Steam rises from the skillet like a soft invitation: warm, milky cream streaked with salty flakes of feta, ribbons of bright green spinach, and pillowy gnocchi that yield to the fork with a tender sigh. The aroma is buttery and garlicky, with a faint tang from the feta that keeps each bite lively. Texture plays center stage here—the delicate chew of gnocchi contrasted with creamy sauce and the slight grain of crumbled cheese. This is comfort food with a bright twist: familiar and indulgent, yet fresh and approachable.
This recipe is perfect for weeknight dinners when you want something quick but special, for a cozy solo meal with a glass of white wine, or as a hearty side at a casual dinner party. It’s also a lovely choice for a chilly weekend lunch: filling enough to satisfy, simple enough to make without fuss. If you’re chasing warmth and simplicity without sacrificing flavor, this creamy gnocchi with spinach and feta delivers.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 generous portions
- Difficulty Level: Easy–Medium
Nutrition Highlights
Estimated nutrition per serving (based on 4 servings). Values are approximate and calculated using USDA FoodData Central values and standard nutrition references; consider this an estimate for meal planning rather than a precise label. For general dietary guidance, trusted resources such as the USDA and Mayo Clinic inform the recommendations below.
- Calories: ~520 kcal
- Protein: ~9–10 g
- Carbohydrates: ~38 g
- Fat: ~37 g
- Saturated Fat: ~20 g (largely from heavy cream and feta)
- Fiber: ~2–3 g
- Sodium: Moderately high (feta contributes most of the sodium; consider low-sodium feta or reduced salt)
Notes:
- This dish is calorie- and fat-rich due to heavy cream and cheese; you can reduce calories and saturated fat by substituting half-and-half or a lighter milk-thickening method (see variations).
- Sodium can be significant because of feta; rinsing brined feta or using a lower-sodium brand can help. For authoritative guidance on sodium and heart-healthy limits, consult public health resources such as the American Heart Association and USDA.
Why You’ll Love It
There are several reasons this dish earns a permanent spot in a busy week’s rotation:
- Flavor & Aroma: The combination of garlic, cream, and tangy feta creates a savory, layered profile that feels luxurious without complexity.
- Comfort with Brightness: Creamy textures satisfy comfort cravings while fresh spinach (and optional lemon zest) keeps each bite bright and not cloying.
- Speed & Ease: From pan to plate in about 25 minutes, it’s ideal when time is short but you still want a thoughtful meal.
- Crowd-Friendly: Serve it at a small gathering—most guests find the flavors approachable, and it pairs well with simple sides or a crisp salad.
- Flexible: With a few tweaks it can become vegetarian, lighter, gluten-free, or a protein-forward entree.
How to Make Creamy Gnocchi with Spinach and Feta
Ingredients:
- 1 lb (450 g) gnocchi (store-bought or homemade)
- 2 cups fresh spinach (about 60 g)
- 1 cup feta cheese, crumbled (about 150 g)
- 1 cup heavy cream (240 mL)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Parmesan cheese for serving (optional)
Optional ingredients and substitutions:
- Use half-and-half or evaporated milk instead of heavy cream for a lighter sauce.
- Swap feta for goat cheese for a creamier tang.
- Gluten-free gnocchi for a gluten-free meal.
- Add cooked chicken or shrimp for extra protein.
- Red pepper flakes for heat, lemon zest for brightness.
Directions:
- Bring a large pot of salted water to a gentle boil. Cook the gnocchi according to package instructions (usually until they float—about 2–3 minutes). Drain and set aside, reserving a small ladle of pasta water.
- In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté until fragrant, about 30–60 seconds—don’t let it brown.
- Add the fresh spinach to the skillet and toss until wilted, about 1–2 minutes. If the pan looks dry, add a splash of the reserved pasta water.
- Pour in the heavy cream and bring it to a gentle simmer. Stir to combine, then add the crumbled feta. Cook, stirring occasionally, until the feta softens and the sauce becomes silky and slightly thickened—about 2–3 minutes. If the sauce seems too thick, stir in a tablespoon or two of the reserved pasta water to loosen it.
- Add the cooked gnocchi to the skillet and gently toss to coat, ensuring each piece is covered in sauce. Heat through for 1–2 minutes.
- Taste and season with salt and pepper as needed (remember feta is salty—taste before adding much salt).
- Serve hot, topped with grated Parmesan if desired.
Practical tips:
- Avoid overmixing once the gnocchi are in the sauce; vigorous stirring can break their shape. Gently fold to coat.
- If your feta is very dry or salty, consider rinsing and patting it dry to reduce salt intensity.
- If the sauce breaks (appears curdled), remove from heat and whisk in a splash of warm pasta water to bring it back together.
Serving Suggestions
- Simple & Classic: Serve the gnocchi straight from the skillet with a grind of black pepper and shaved Parmesan.
- Light Side: Pair with a crisp green salad dressed in lemon vinaigrette to cut through the richness.
- Heartier Meal: Add pan-seared chicken breasts or sautéed shrimp on top for more protein.
- Bread & Wine: Serve with toasted country bread for mopping up sauce and a medium-bodied white wine like Pinot Grigio or a light Chardonnay.
- Brunch Twist: Serve smaller portions alongside roasted tomatoes and a fried egg for a decadent brunch plate.
Storage Instructions
- Room Temperature: Do not leave the finished dish at room temperature for more than 2 hours (per USDA food safety guidelines).
- Refrigeration: Store in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat with a splash of milk or cream to restore saucy texture.
- Freezer: Cream-based sauces can change texture when frozen. For best results, freeze components separately—sauce only (in a freezer-safe container) for up to 2 months, gnocchi for up to 2 months. If freezing the combined dish, expect some separation; reheat slowly and whisk to recombine, or use a blender for a smoother sauce.
Chef’s Advice
- Use starchy gnocchi (potato-based) that hold their shape but are soft to the bite—the sauce clings best to slightly textured surfaces.
- Work with room-temperature feta if possible; it crumbles and melts into the cream more gently than chilled cheese.
- Control salt carefully: because feta brings a lot of sodium, season after you taste the sauce with the cheese incorporated.
- Finish with acid: a few drops of fresh lemon juice or a little lemon zest right before serving brightens the richness.
- Keep heat moderate—high heat can separate cream and cause the sauce to break. A gentle simmer is all you need.
Creative Twists
- Vegan Version: Use a plant-based gnocchi (check ingredients), replace heavy cream with unsweetened cashew cream or coconut cream, and use a dairy-free feta alternative. Add nutritional yeast for umami.
- Crispy Gnocchi: After boiling, toss gnocchi in a little oil and pan-fry until golden for a textural contrast before folding into the cream sauce.
- Roast Tomato & Basil: Stir in roasted cherry tomatoes and torn basil leaves for a sunnier, Italian‑style variation.
- Protein Boost: Sauté spicy Italian sausage slices or shrimp separately and fold them into the finished dish for a more substantial entree.
- Lighter Take: Use half-and-half with a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) to thicken slightly while cutting calories.
Frequently Asked Questions
Q: Can I make this without heavy cream?
A: Yes. Replace heavy cream with half-and-half for a lighter version, or use a mixture of milk plus 1–2 teaspoons of cornstarch to thicken. Cashew cream works for a dairy-free option.
Q: My sauce is too thin—how do I thicken it?
A: Simmer it a bit longer on low to reduce, or whisk in a slurry of 1 tsp cornstarch mixed with 1 tbsp cold water; simmer until thickened.
Q: Can I use frozen spinach?
A: Yes—thaw and squeeze out excess liquid before adding. You may need to skip or reduce the reserved pasta water since frozen spinach adds moisture.
Q: How do I prevent the feta from making the sauce grainy?
A: Use crumbled, good-quality feta and add it slowly while keeping the sauce over gentle heat. If needed, blend briefly with an immersion blender for silkier consistency.
Q: Is this suitable for meal prep?
A: Yes. Store in airtight containers in the fridge for up to four days. Reheat gently with a splash of milk or cream.
Conclusion
This creamy gnocchi with spinach and feta is an inviting blend of comfort and brightness—quick enough for weeknights, lovely for guests, and flexible enough for many dietary needs. I hope you try it, tweak it to your liking, and share your results with friends or in the comments below. If you want inspiration for a crisp-textured take on gnocchi or a pan-fried variation, check out this Crispy Gnocchi With Spinach and Feta Recipe and this guide to Pan Fried Gnocchi – Knife and Soul for techniques and flavor ideas. Enjoy cooking—and don’t forget to savor the steam and the first warm forkful.
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Creamy Gnocchi with Spinach and Feta
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in this creamy gnocchi dish featuring fresh spinach and tangy feta cheese, perfect for a cozy meal or a casual dinner party.
Ingredients
- 1 lb (450 g) gnocchi (store-bought or homemade)
- 2 cups fresh spinach (about 60 g)
- 1 cup feta cheese, crumbled (about 150 g)
- 1 cup heavy cream (240 mL)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Parmesan cheese for serving (optional)
Instructions
- Bring a large pot of salted water to a gentle boil. Cook the gnocchi according to package instructions (usually until they float—about 2–3 minutes). Drain and set aside, reserving a small ladle of pasta water.
- In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté until fragrant, about 30–60 seconds—don’t let it brown.
- Add the fresh spinach to the skillet and toss until wilted, about 1–2 minutes. If the pan looks dry, add a splash of the reserved pasta water.
- Pour in the heavy cream and bring it to a gentle simmer. Stir to combine, then add the crumbled feta. Cook, stirring occasionally, until the feta softens and the sauce becomes silky and slightly thickened—about 2–3 minutes. If the sauce seems too thick, stir in a tablespoon or two of the reserved pasta water to loosen it.
- Add the cooked gnocchi to the skillet and gently toss to coat, ensuring each piece is covered in sauce. Heat through for 1–2 minutes.
- Taste and season with salt and pepper as needed (remember feta is salty—taste before adding much salt).
- Serve hot, topped with grated Parmesan if desired.
Notes
This dish is rich due to heavy cream and feta; alternatives like half-and-half can lighten it. Rinsing feta can help reduce sodium.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 800mg
- Fat: 37g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 90mg
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