Description
This creamy gnocchi with spinach and feta is a comforting and flavorful Italian-inspired dish. Tender potato gnocchi are cooked to perfection and then enveloped in a rich, creamy sauce made with sautéed onions, garlic, fresh spinach, heavy cream, and crumbled feta cheese. Finished with Parmesan cheese and a touch of seasoning, this dish offers a delightful balance of creamy texture and savory notes, perfect for a quick yet satisfying meal.
Ingredients
Scale
Gnocchi
- 1 lb (450g) potato gnocchi
Sauce
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 5 oz (150g) fresh spinach leaves
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) crumbled feta cheese
- 1/4 cup (25g) grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Garnish (Optional)
- Red pepper flakes, for garnish
- Fresh basil leaves, for garnish
Instructions
- Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually about 2-3 minutes, or until the gnocchi float to the surface. Drain and set aside.
- Sauté onions: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until translucent.
- Add garlic: Add the minced garlic to the skillet and cook for an additional 1 minute, being careful not to let the garlic burn.
- Wilt the spinach: Add the fresh spinach to the skillet, stirring until wilted, about 2 minutes.
- Create the creamy sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Add the crumbled feta cheese and stir until melted and combined.
- Combine gnocchi and sauce: Gently fold the cooked gnocchi into the creamy spinach sauce. Add the grated Parmesan cheese and mix until the gnocchi are well coated.
- Season: Season with salt and freshly ground black pepper to taste. If desired, add a pinch of red pepper flakes for additional heat.
- Garnish and serve: Remove from heat and garnish with fresh basil leaves before serving.
Notes
- Use fresh spinach for the best texture and flavor; baby spinach can be used as well.
- Gnocchi cooks very quickly; watch for them to float to the surface to avoid overcooking.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream.
- Adjust the amount of feta cheese based on your preference for saltiness and tang.
- Red pepper flakes add a nice kick but can be omitted for a milder dish.
- This dish is best served immediately to preserve the creamy texture.
