Creamy Gnocchi With Spinach And Feta (Print Version)

Soft potato dumplings coated in a velvety cream sauce with wilted spinach and crumbled feta. Ready in 25 minutes.

# What You Need:

→ Gnocchi and Vegetables

01 - 1.1 lbs fresh potato gnocchi
02 - 5.3 oz baby spinach, washed
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Sauce

05 - 0.85 cup heavy cream
06 - 0.25 cup vegetable broth
07 - 3.5 oz feta cheese, crumbled
08 - 1 oz grated Parmesan cheese (optional)
09 - 1 tbsp olive oil
10 - Salt and freshly ground black pepper, to taste
11 - Pinch of nutmeg (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface, about 2–3 minutes. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
03 - Add the spinach and cook until wilted, about 2 minutes.
04 - Pour in heavy cream and vegetable broth. Stir to combine and bring to a gentle simmer.
05 - Add crumbled feta and grated Parmesan (if using). Stir until the cheese is partially melted and the sauce thickens slightly. Season with salt, black pepper, and a pinch of nutmeg (if desired).
06 - Gently fold in the cooked gnocchi, tossing until they are well coated in the sauce and heated through. Serve immediately, garnished with extra feta and black pepper if desired.

# Insider Tips:

01 -
  • Its ready in under 30 minutes but tastes like something that simmered all afternoon
  • The creamy sauce clings to every pillowy dumpling like a warm embrace
  • Its forgiving enough to work with whatever cheese you have languishing in the dairy drawer
02 -
  • Overcooked gnocchi turn into gummy disappointment the moment they hit the sauce
  • The sauce continues thickening off the heat, so pull it slightly earlier than seems right
  • Feta varies wildly in saltiness, so taste before adding any additional seasoning
03 -
  • Room temperature cream incorporates more smoothly than cold from the fridge
  • Grate your own Parmesan instead of buying pre grated for better melting

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