Name: Creamy Gnocchi with Spinach and Feta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 16 oz gnocchi; 2 tbsp olive oil; 3 cloves garlic, minced; 4 cups baby spinach; 1 cup heavy cream; ½ cup vegetable broth; ¾ cup feta cheese, crumbled; Salt and pepper, to taste; Crushed red pepper flakes (optional)

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Weeknights can feel like a race against time, especially when dinner rolls around. That’s exactly how I stumbled upon this creamy gnocchi with spinach and feta recipe. It was one of those evenings when the fridge wasn’t particularly full, but a package of gnocchi, a handful of spinach, and a block of feta gave me hope. I tossed everything into a skillet, and what came out was rich, warm, and full of flavor; the kind of meal that makes my husband pause mid-bite to say, “This one’s a keeper.”

Hi, I’m Saly. I’m a home cook who believes that delicious doesn’t have to mean complicated. This recipe is proof that a few pantry staples, when put together the right way, can taste like a cozy restaurant dish.

Let’s dig into why this spinach and feta gnocchi recipe has quickly become a favorite in our house.

Table of Contents

Why You’ll Love This Creamy Gnocchi with Spinach and Feta

There’s a lot to adore about this skillet meal. First off, it’s ready in under 25 minutes, start to finish. That’s less time than it takes to order takeout, and far more satisfying. The gnocchi turns perfectly pillowy when simmered in the creamy sauce, while the spinach wilts just enough to add freshness without becoming soggy.

The tangy feta balances the richness, adding bursts of salty creaminess in every bite. And because everything comes together in one pan, cleanup is minimal; making this an ideal recipe for busy weeknights or even lazy Sundays.

If you’ve enjoyed dishes like my Butternut Squash Gnocchi with Sausage, this vegetarian twist will bring that same cozy comfort with a lighter touch.

Ingredients You’ll Need

One of the best parts about this spinach and feta gnocchi recipe is how straightforward the ingredient list is. You might already have everything on hand!

Here’s what you’ll need:

Gnocchi (16 oz): Shelf-stable, refrigerated, or frozen, all work.
Olive oil (2 tablespoons): For sautéing.
Garlic (3 cloves, minced): Adds aroma and depth.
Baby spinach (4 cups): Fresh is best, but frozen works in a pinch.
Heavy cream (1 cup): For a rich, velvety sauce.
Vegetable broth (½ cup): Helps thin out the sauce and cook the gnocchi.
Feta cheese (¾ cup, crumbled): Use good-quality feta for maximum flavor.
Salt and black pepper: To taste.
Crushed red pepper flakes (optional): For a little heat.

You can also add a squeeze of lemon juice at the end for a bright finish, or top with fresh herbs like basil or parsley.

How to Make It (Step-by-Step)

Making gnocchi with spinach and feta is as easy as 1-2-3. It all happens in one pan for maximum ease.

Step 1: Sauté the garlic and spinach
Heat the olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Toss in the spinach and stir until just wilted. Remove spinach from the pan and set aside.
Step 2: Simmer the gnocchi in the cream
In the same pan, pour in the heavy cream and vegetable broth. Bring to a gentle simmer, then add the gnocchi. Stir occasionally and let the gnocchi cook for 5–6 minutes until soft and the sauce thickens.
Step 3: Finish with feta and spinach
Stir the spinach back into the pan. Add crumbled feta and let it gently melt into the sauce. Season with salt, pepper, and red pepper flakes if desired.

Serve immediately with crusty bread or a light side salad like this Honeycrisp Apple and Feta Salad.

Tips and Variations

Add Protein: Want to make this more filling? Stir in cooked chicken, white beans, or sautéed mushrooms for extra heartiness.
Make it lighter: Swap heavy cream with half-and-half or full-fat coconut milk for a dairy-free version.
Use kale or arugula: Don’t have spinach? Other leafy greens like kale or arugula also work well. Just make sure to cook them slightly longer to soften.
Boost the flavor: Add a teaspoon of Dijon mustard or a pinch of nutmeg to the sauce for a subtle depth.
Baked version: Want extra texture? Transfer the finished dish to a baking dish, top with more feta or Parmesan, and broil until golden and bubbly.

This dish is forgiving and open to interpretation; exactly how weeknight cooking should be.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?
Yes, thaw and drain it well before adding. Frozen spinach is great when fresh isn’t available, but you’ll want to remove excess moisture to prevent a watery sauce.

Can I make this in advance?
It’s best fresh, but you can make it a few hours ahead and reheat gently over low heat. Add a splash of cream or broth when reheating to loosen the sauce.

Does this dish freeze well?
Not really. Gnocchi tends to get mushy when frozen and reheated, and the cream sauce may separate. It’s best enjoyed fresh.

What kind of gnocchi should I buy?
Shelf-stable gnocchi is easy and convenient, but refrigerated or fresh gnocchi tends to have better texture and flavor. Avoid cauliflower gnocchi for this recipe; it may not hold up in the sauce.

Final Touch

When time is tight and comfort is calling, this gnocchi with spinach and feta brings both to your table with very little effort. It’s rich without being heavy, fast without feeling rushed, and simple enough to become part of your regular rotation.

Whether you’re cooking for one, two, or a hungry family, this one-pan wonder delivers in every way. Keep it vegetarian or mix it up with your favorite add-ins; it’s a recipe made for flexibility. However you plate it, it’s a meal that turns everyday ingredients into something downright crave-worthy.

For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!

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Creamy Gnocchi with Spinach and Feta

Why You’ll Love This Creamy Gnocchi with Spinach and Feta