Scale

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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1. Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant.

2. Add spinach and sauté until wilted. Remove and set aside.

3. In the same skillet, pour in cream and broth. Bring to a simmer.

4. Add gnocchi and cook for 5–6 minutes, stirring occasionally.

5. Return spinach to pan, then stir in feta until melted.

6. Season with salt, pepper, and red pepper flakes.

7. Serve immediately with crusty bread or a light salad.

Use refrigerated or shelf-stable gnocchi for ease.

Add lemon juice or fresh herbs for brightness.

Swap in kale or arugula if needed.