Are you looking for a delightful dinner option that combines comfort with nutrition? Look no further than this Creamy Gnocchi with Spinach and Feta recipe. Not only is it easy to make, but it also packs a flavorful punch, making it a perfect weeknight meal. This dish beautifully merges the richness of creamy sauce with the earthy taste of spinach and the tangy flavor of feta cheese, ensuring a satisfying experience for your taste buds.
Ingredients
To get started, you’ll need the following ingredients:
- 1 pound gnocchi (store-bought or homemade)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 cups fresh spinach (you can also use frozen spinach)
- 1 cup heavy cream (or a lighter alternative like half-and-half or coconut milk)
- 200 grams feta cheese, crumbled
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional for a spicy kick)
Instructions
Step 1: Cook the Gnocchi
Begin by bringing a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, typically 2-3 minutes, until they float to the top. Once cooked, drain and set aside.
Step 2: Prepare the Creamy Sauce
In a large skillet or pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to let it burn!
Next, add the fresh spinach to the pan, stirring occasionally until wilted, about 2-3 minutes. If you are using frozen spinach, make sure to thaw and drain any excess water before adding it to the pan.
Step 3: Combine Ingredients
Once the spinach is wilted, pour in the heavy cream and stir well. Let it simmer for another 2-3 minutes, allowing the cream to thicken slightly.
Add in the crumbled feta cheese, stirring gently until the cheese begins to melt into the sauce. Season with salt and pepper to taste. If you like a bit of heat, toss in some red pepper flakes.
Step 4: Mix in the Gnocchi
Finally, add the cooked gnocchi to the creamy spinach and feta mixture. Stir everything together gently to ensure the gnocchi is well-coated in the sauce.
Step 5: Serve and Enjoy
Remove from heat and serve immediately, garnished with fresh chopped parsley for a burst of color and added flavor. Enjoy your Creamy Gnocchi with Spinach and Feta as a comforting yet healthy dinner option.
Tips for Customization
- Add Protein: If you’d like to include some protein, consider adding grilled chicken, sautéed shrimp, or chickpeas for a vegetarian option.
- Vegetable Variations: Feel free to incorporate other veggies such as mushrooms, zucchini, or bell peppers for added nutrition and flavor.
- Cheese Alternatives: If feta isn’t your favorite, try using goat cheese or a dairy-free cheese for a different flavor profile.
Make-Ahead & Meal-Prep Guide
Creamy comfort in minutes—without last-minute stress.
Cook now, enjoy later: Prepare the sauce and gnocchi as written. Cool 15 minutes, then store separately (sauce in one container, gnocchi in another) for up to 3 days. Combine when reheating so the gnocchi stays tender.
Reheat like a pro: Warm sauce over low heat, adding 2–4 tablespoons milk, cream, or pasta water to loosen. Stir in gnocchi and heat gently until coated and hot—don’t boil or the dairy may split.
Freezer plan (best texture): Freeze sauce only (no gnocchi) up to 2 months. Thaw overnight, reheat gently, then add freshly cooked gnocchi.
Prep shortcuts: Use pre-washed baby spinach and shelf-stable gnocchi for a true 20-minute dinner.
Lunch boxes: Pack gnocchi and sauce together, add a splash of milk before microwaving in short bursts, stirring between intervals. Top with fresh parsley at the desk for brightness.
Conclusion
This Creamy Gnocchi with Spinach and Feta recipe is not just a meal; it’s a puzzle piece that fits perfectly into your quest for healthy, delicious, and satisfying dinners. With its creamy sauce and fresh ingredients, it’s sure to become a favorite in your household. So gather your ingredients and treat yourself to a filling, nutritious meal that never compromises on taste! Enjoy!
FAQ (Expanded)
Can I use frozen spinach?
Yes. Thaw completely and squeeze out excess water before adding so the sauce stays creamy, not watery. If adding straight from frozen, cook a minute longer to evaporate moisture.
How do I make this lighter?
Swap heavy cream for half-and-half or evaporated milk. Simmer 1–2 extra minutes to thicken, and let the feta do more of the creamy work. You can also use cauliflower gnocchi for a lighter base (cook per package, then fold in).
Will gluten-free gnocchi work?
Absolutely. Use gluten-free potato gnocchi and verify your cream and feta are GF (most are). The method and timing are the same; handle gently, as some GF gnocchi are softer.