I made this creamy gnocchi with spinach and feta on a cozy afternoon when I wanted something warm satisfying and quick to throw together so I grabbed a pack of gnocchi some fresh spinach and a block of feta that was calling my name and as the sauce came together silky and fragrant I knew it was going to be a repeat recipe in my kitchen

Now this dish is my go-to when I’m craving comfort but still want to sneak in some greens because the tender gnocchi melts in your mouth while the feta adds that salty creamy bite that pulls everything together and it feels fancy enough for guests but simple enough for any weekday dinner

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

Gnocchi – Light pillowy and the perfect base to soak up all the creamy sauce
Fresh spinach – Adds color texture and a dose of greens to balance the richness
Feta cheese – Crumbled on top for a salty tangy finish
Heavy cream – Creates the velvety smooth sauce
Garlic – Infuses the dish with warm savory flavor
Olive oil – Helps cook the garlic and gives the sauce a rich base
Parmesan cheese – Adds depth and helps thicken the cream
Salt and black pepper – Essential for balancing and enhancing all the flavors
Red pepper flakes – Optional for a little kick of heat

Tools You’ll Need

Large skillet – To cook the garlic and create the creamy sauce in one pan
Saucepan – For boiling the gnocchi quickly if not using skillet-ready gnocchi
Colander – To drain the gnocchi if needed
Wooden spoon – For stirring gently without breaking the gnocchi
Garlic press or knife – To get finely minced garlic
Grater – For fresh Parmesan if you prefer not to use pre-shredded

Instructions

Step 1

I bring a pot of salted water to a boil and cook the gnocchi according to the package instructions until they float then I drain and set them aside

Step 2

While the gnocchi cooks I heat olive oil in a large skillet over medium heat and sauté the minced garlic for about 30 seconds until fragrant

Step 3

Then I pour in the heavy cream and bring it to a gentle simmer stirring in the Parmesan cheese until it melts and the sauce begins to thicken slightly

Step 4

I add the fresh spinach and stir until it wilts and blends into the sauce which takes just a couple of minutes

Step 5

Next I gently fold in the cooked gnocchi coating each piece in the creamy spinach sauce

Step 6

To finish I season with salt black pepper and a pinch of red pepper flakes if I want a little heat

Step 7

I serve the gnocchi warm and top it with crumbled feta cheese and an extra twist of black pepper

Tips

I like using shelf-stable or refrigerated gnocchi for convenience

If you prefer a lighter version swap heavy cream for half-and-half or use Greek yogurt

Stir gently so the gnocchi stays tender and doesn’t break apart

For extra protein I sometimes add grilled chicken or white beans to the mix

Ways to Serve

I love serving this dish with garlic bread or a slice of sourdough for soaking up every bit of sauce

A crisp arugula salad with lemon vinaigrette balances the creamy texture beautifully

It also pairs wonderfully with a glass of chilled white wine like Pinot Grigio or Sauvignon Blanc

Frequently Asked Questions

Can I make creamy gnocchi with spinach and feta ahead of time?

Yes you can make it ahead and reheat gently on the stove with a splash of cream or milk to loosen the sauce

Can I use frozen spinach in creamy gnocchi with spinach and feta?

You can use frozen spinach just thaw and drain it well before adding so the sauce doesn’t get watery

Is creamy gnocchi with spinach and feta vegetarian?

Yes it’s vegetarian as long as you use cheeses made without animal rennet

See You in the Kitchen

I hope you give this creamy gnocchi with spinach and feta a try! It’s rich comforting and comes together in minutes perfect for when you want something easy but full of flavor. Let me know how you like it and if you add your own twist

Happy Cooking!