Creamy Gnocchi With Spinach And Feta (Printable version)
Tender potato gnocchi in a rich, creamy sauce with wilted spinach and tangy feta. Ready in 25 minutes.
# What you need:
→ Pasta
01 - 1.1 pounds potato gnocchi (fresh or shelf-stable)
→ Vegetables
02 - 5.3 ounces fresh baby spinach
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
→ Dairy
05 - 5.3 ounces feta cheese, crumbled
06 - 2/3 cup heavy cream
07 - 3 tablespoons unsalted butter
08 - 1/3 cup grated Parmesan cheese (optional)
→ Seasonings
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - Pinch of ground nutmeg (optional)
12 - Olive oil, for sautéing
# How To:
01 - Bring a large pot of salted water to a boil for cooking the gnocchi.
02 - In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
03 - Add the fresh spinach to the skillet and cook until just wilted. Season with a pinch of salt and pepper.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in half of the crumbled feta and all of the Parmesan if using. Mix until the cheese is mostly melted into a creamy sauce. Add nutmeg if desired, then reduce heat to low.
05 - Meanwhile, cook the gnocchi according to package directions until they float to the surface, usually 2 to 3 minutes. Drain well.
06 - Add the cooked gnocchi to the skillet and toss to coat in the creamy spinach sauce. Cook for another 1 to 2 minutes, allowing flavors to meld together.
07 - Remove from heat. Top with remaining feta cheese and extra black pepper. Serve warm.
# Expert Advice:
01 -
- Everything happens in one skillet which means fewer dishes and more time on the couch
- The salty feta cuts through the rich cream creating that perfect balance we all crave
02 -
- Do not overcook the gnocchi or they will turn gummy and sad instead of tender and light
- The sauce continues to thicken off the heat so remove it a touch earlier than you think
03 -
- Save some pasta water before draining in case you need to loosen the sauce
- Room temperature cream incorporates more smoothly than cold from the fridge