❤️ This Creamy Gnocchi with Spinach and Feta isn’t just another dinner; it’s a revelation! Here’s why it’s about to become a permanent fixture in your meal rotation:

• Incredibly Quick & Easy: We’re talking about a dinner that comes together in under 30 minutes, from start to finish. Gnocchi cooks in mere minutes, and the sauce is a one-pan wonder. This makes it an ideal solution for those busy weeknights when you’re short on time but still crave something homemade and satisfying. No culinary gymnastics required, just simple, straightforward steps for delicious results.
• Ultimate Comfort Food: Those soft, pillowy potato gnocchi, coated in a warm, rich, and velvety cream sauce, are the epitome of comfort. It’s like a warm embrace on a plate, perfectly soothing after a long day or on a chilly evening. Each spoonful is a delightful blend of textures and temperatures that will leave you feeling cozy and content.
• Explosion of Flavor: Despite its simplicity, this dish is bursting with incredible flavors. The savory cream sauce is beautifully balanced by the tangy, salty crumbled feta, and the fresh spinach adds a touch of earthy sweetness and vibrant color. A hint of garlic and a pinch of red pepper flakes provide just the right amount of aromatic depth and subtle warmth, making every bite an exciting experience.
• Vegetarian Delight: This recipe is naturally vegetarian, making it a fantastic option for meatless Mondays or for anyone looking to incorporate more plant-based meals into their diet. It’s so hearty and flavorful that even committed meat-eaters won’t miss a thing! It’s a wonderful way to enjoy a substantial meal without relying on meat.
• Versatile & Customizable: While perfect as is, this gnocchi dish is also incredibly adaptable. You can easily add extra vegetables, a splash of white wine, or even some protein if you desire (more on variations below!). It’s a fantastic base recipe that you can tweak to suit your preferences or whatever you have on hand.
• Minimal Cleanup: Who loves doing dishes? Not me! This recipe is designed to be mostly a one-pan affair for the sauce, plus one pot for the gnocchi. Less time scrubbing pots means more time enjoying your delicious meal and relaxing afterward.
• Crowd-Pleaser: From picky eaters to gourmet enthusiasts, this Creamy Gnocchi with Spinach and Feta has universal appeal. Its comforting flavors and inviting textures make it a hit with families, dinner guests, and even just for a cozy meal for one. Be prepared for recipe requests!

💡 Achieving perfection with your Creamy Gnocchi with Spinach and Feta is simple with these expert tips:

• Don’t Overcook the Gnocchi: Gnocchi cooks incredibly fast – usually just 2-3 minutes. They’re done when they float to the surface of the boiling water. Overcooked gnocchi can become gummy and lose their delightful pillowy texture. Keep a close eye on them and remove them promptly. For an extra layer of flavor and texture, consider pan-frying your boiled gnocchi in a little olive oil until lightly golden and slightly crispy before adding them to the sauce. This adds a fantastic contrast to the creamy sauce.
• Build Your Flavor Base: Start with a good sauté of aromatics. Ensure your garlic and onion are fragrant and softened before adding the liquids. Don’t rush this step, as it forms the foundation of your sauce’s depth. If adding red pepper flakes, bloom them in the oil with the garlic for maximum flavor extraction and a gentle warmth throughout the dish.
• Achieve the Perfect Sauce Consistency: Heavy cream is key for that luxurious, velvety texture. If your sauce seems too thick, a splash of vegetable broth or even a little reserved gnocchi cooking water can thin it out perfectly. If it’s too thin, let it simmer gently for a few extra minutes to reduce and thicken. Remember, it will thicken slightly more as it cools.
• Wilt Spinach Gently: Fresh spinach wilts down significantly. Add it to the sauce in batches if needed, stirring until just tender and vibrant green. Overcooking spinach can make it mushy and dull in color. The residual heat from the sauce will be enough to perfectly cook it without losing its nutritional value or texture.
• Feta Focus: Choose a good quality block of feta packed in brine for the best flavor and creamy texture. Crumbled feta can sometimes be dry. The brine-packed variety will offer a lovely salty tang that melts beautifully into the sauce, providing pockets of irresistible flavor. Crumble it directly into the sauce or over individual servings for a fresher burst of flavor.
• Season Thoughtfully: Taste your sauce before adding salt, especially since feta is quite salty. Adjust seasonings as needed, adding black pepper and perhaps a touch more garlic powder if desired. Freshly grated Parmesan cheese stirred in at the end adds an extra layer of umami and helps to thicken the sauce slightly.
• Serve Immediately: Gnocchi is best enjoyed fresh off the stove when it’s warm and the sauce is at its creamiest. While leftovers are still delicious, the gnocchi texture is at its peak right after cooking.

Can I use fresh gnocchi instead of shelf-stable?

Absolutely! Fresh gnocchi (often found in the refrigerated pasta section) cooks even faster, usually in 1-2 minutes. The texture is often slightly softer and more delicate. Just follow the package directions for cooking time and add them to the sauce when ready.

How can I make the sauce thicker or thinner?

If your sauce is too thick, simply whisk in a tablespoon or two of vegetable broth or milk until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for a few extra minutes, allowing some of the liquid to evaporate and thicken the sauce naturally. Adding a bit more grated Parmesan cheese at the end can also help to thicken it slightly.

Is this recipe naturally vegetarian?

Yes, this Creamy Gnocchi with Spinach and Feta recipe is completely vegetarian as written! It relies on plant-based ingredients (gnocchi, spinach, vegetable broth) and dairy (cream, feta, Parmesan). It’s a fantastic, satisfying option for meatless meals.

What kind of gnocchi should I use?

You can use either shelf-stable potato gnocchi (often found in the pasta aisle) or fresh, refrigerated potato gnocchi. Both work beautifully. Shelf-stable gnocchi tends to be a bit firmer, while fresh gnocchi is usually softer and more tender. Choose whichever you prefer or have on hand!