The moment I stumbled on this Gnocchi with Spinach and Feta, I was deep in the kitchen way past midnight, chasing a craving for something warm, cozy, and packed with flavor. It started as an experiment, mixing soft potato gnocchi with fresh spinach and tangy feta cheese, wondering if this creamy gnocchi recipe could really spark joy on a hectic night. The anticipation built as I tossed those pillowy potato gnocchi in the skillet, wilting spinach just right, then crumbling feta over top. When I took that first bite, I swear it felt like a happy accident turned instant favorite, the spinach feta pasta combo dancing on my taste buds with bold, satisfying flavors perfectly balanced.
This Gnocchi with Spinach and Feta isn’t your everyday pasta—it’s comfort food with a twist that turns simple ingredients into something special, perfect for weeknights when you want to impress without hours in the kitchen. If you enjoy Italian gnocchi dishes with gooey cheese and vibrant greens, this one will make you do a little happy dance. I’m so excited to share this cozy, creamy gnocchi recipe that has become a staple in my kitchen for its simplicity and heartwarming taste.
Fellow food lovers, buckle up because we’re about to dive into Gnocchi with Spinach and Feta magic that you’ll want to make over and over. Trust me, this recipe brings bold flavor home, satisfying those pasta cravings and veggie needs all at once. Ready to join me? Let’s get cooking and turn your meal into an unforgettable flavor adventure!
Ingredients You Need
Here’s the delicious lineup you need to get this Gnocchi with Spinach and Feta on your table tonight:
- 1 (16 oz) package potato gnocchi (grab this at your regular grocery store in the refrigerated section)
- 4 cups fresh spinach, washed and roughly chopped (or use frozen spinach—no worries if fresh isn’t on hand)
- 1 cup crumbled feta cheese (I love a good tangy feta, but goat cheese works well if you want a creamier bite)
- 2 tablespoons olive oil (this Gnocchi with Spinach and Feta gets its amazing taste from quality olive oil)
- 3 cloves garlic, minced (because garlic makes everything better, especially in this creamy gnocchi recipe)
- 1/4 teaspoon crushed red pepper flakes (optional, for an extra kick)
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (this adds a sharp, savory punch that perfectly complements the cheese and greens)
- 1/4 cup heavy cream or whole milk (for luscious, rich sauce vibes)
Don’t stress about ingredient swaps! I use frozen spinach all the time in my Gnocchi with Spinach and Feta when I’m short on fresh, and it works like a charm. Parmesan and feta are staples that you probably already have, but if you want a dairy-free twist, swap out the cheeses for a plant-based option and add extra garlic for bold flavor.
For busy weeknights, I recommend prepping your spinach and garlic ahead of time. Keep your potato gnocchi refrigerated until just before cooking to maintain freshness. Also, if you want to stock the fridge for quick meals, this gnocchi with cheese and greens keeps well in an airtight container for up to 2 days.
Let’s be real—I love adding extra crushed red pepper flakes to my Gnocchi with Spinach and Feta for a little heat boost. It’s those flavor boosters that make this dish a standout among Italian gnocchi dishes!
Let’s Make Some!
Ready to bring this Gnocchi with Spinach and Feta to life? Let’s jump in, step by step.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Your kitchen is about to get filled with the smell of garlic magic!
- Add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant but not browned. Your Gnocchi with Spinach and Feta is already smelling irresistible.
- Toss in the fresh spinach and cook until wilted, roughly 3-4 minutes. This is where the magic starts happening! If you’re using frozen spinach, thaw and drain well before adding.
- Meanwhile, bring a large pot of salted water to a boil for your potato gnocchi. When the water boils, add your gnocchi and cook according to package instructions—usually until they float to the surface (about 2-3 minutes).
- Drain the gnocchi, reserving about 1/4 cup of the cooking liquid. Transfer those pillowy gnocchi straight to your skillet with spinach and garlic.
- Pour in the heavy cream or milk and stir gently to coat the gnocchi and spinach. If the sauce feels thick, add the reserved cooking water a splash at a time to loosen it up.
- Sprinkle in the crumbled feta and grated Parmesan cheese, stirring until the cheeses begin to melt, creating a creamy, dreamy sauce. Don’t worry if your Gnocchi with Spinach and Feta looks wow-worthy but slightly rustic—hello, homemade perfection!
- Season generously with salt and pepper to taste. Give it a final toss and prepare to wow your taste buds.
In my kitchen, this Gnocchi with Spinach and Feta usually takes about 15-20 minutes total—perfect for a weeknight winner that won’t let you down. And for shortcuts, you can use pre-minced garlic or grab pre-washed spinach to save time.
While your Gnocchi with Spinach and Feta is doing its thing, check out this similar creamy take that’s a crowd pleaser too: the Creamy Sausage Gnocchi from Julia’s Album. It’s a one-pan, 30-minute meal that shares the same drop-dead-delicious vibe!
How to Serve Up This!
When it’s time to serve this Gnocchi with Spinach and Feta, I love piling it high in warm bowls, garnishing with extra crumbled feta and a sprinkle of cracked black pepper. The bold flavors shine when paired with a crisp green salad or even roasted butternut squash.
Speaking of squash, if you’re intrigued by gnocchi combos, check out my savory Butternut Squash Gnocchi with Sausage recipe for a cozy, flavor-packed meal.
This Gnocchi with Spinach and Feta is perfect for casual dinners that need a cozy touch or when you want to impress friends during a game night or potluck. People literally do happy dances when this dish hits the table with its creamy texture and tangy cheese pop.
Leftovers are a dream for lunch the next day—quickly reheat on the stove with a splash of milk to revive the sauce. For a fun spin, toss leftovers under the broiler with extra cheese for a crisp topping.
I’ve also played around with a fusion twist by adding sun-dried tomatoes or swapping spinach for kale to keep things exciting. For more fusion comfort food, you’ll love the Sheet Pan Gnocchi Recipe that brings a colorful, simple sidekick to your meals.
FAQs:
Will kitchen newbies succeed with this Gnocchi with Spinach and Feta?
Absolutely! This recipe is forgiving and quick. Your potato gnocchi does the heavy lifting with texture, and the creamy sauce comes together fast. I’ve had friends who are beginners nail it on their first try with this recipe.
What if I mess up my Gnocchi with Spinach and Feta?
Spoiler: It’ll still taste incredible! If your sauce is too thick, add reserved gnocchi water or milk. Too thin? Stir in more cheese. Even if your spinach is a bit over or undercooked, flavors balance out beautifully in this dish.
Can I prep this Gnocchi with Spinach and Feta for busy weeknights?
Yes! You can chop garlic and spinach ahead, keep gnocchi in the fridge till last minute, and even mix your cheese blend in advance. For more prepping ideas, my Egg Muffins with Spinach and Feta recipe shares similar ingredient prep shortcuts.
Is frozen spinach a good substitute for fresh in this Gnocchi with Spinach and Feta?
Definitely. I use frozen spinach when I’m short on fresh. Just thaw and squeeze out the excess water for best results without watering down the sauce.
Can I make this gnocchi dish vegan or dairy-free?
Yes! Swap out feta and Parmesan for your favorite plant-based cheeses or nutritional yeast, and replace cream with coconut milk or almond milk. You’ll keep bold flavor without dairy.
What kind of gnocchi is best for this recipe?
Potato gnocchi is ideal for this Gnocchi with Spinach and Feta. It’s soft, pillowy, absorbs the flavors well, and is easy to find at the grocery store. For inspiration, check out Italian gnocchi dishes like this creamy take on Spinach Gnocchi from Julia’s Album, full of green goodness.
How long can I store leftovers?
Store your Gnocchi with Spinach and Feta in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of milk to bring back that creamy texture.
Conclusion:
This Gnocchi with Spinach and Feta brings me so much joy because it hits all those comfort food cravings with bold flavor and effortless cooking. The creamy sauce, fresh greens, and tangy feta combine in a way that feels homemade but fancy enough for guests.
My Gnocchi with Spinach and Feta Flavor Secrets?
- I add fresh garlic and a pinch of crushed red pepper flakes to fill every bite with excitement.
- Never skip reserving the gnocchi cooking water—it’s the secret to silky sauce.
- And piling on extra crumbled feta right before serving makes every forkful pop with tang and creaminess.
I’ve tested variations swapping spinach for kale or adding sun-dried tomatoes for a colorful twist. On game nights, my friends love the original for simplicity and flavor. For cozy fall dinners, try pairing this with roasted butternut squash dishes like my Hasselback Butternut Squash with Feta to keep those bold flavors rolling.
Fellow food lovers, don’t be afraid to trust your taste buds and tailor this meal to your cravings. I’m thrilled for you to try this Gnocchi with Spinach and Feta and make it a part of your flavor adventure rotation. Here’s to cozy dinners with bold flavors and delicious magic in every bite!
Gnocchi with Spinach and Feta
This comforting Italian-inspired dish features soft gnocchi tossed with sautéed spinach and creamy feta cheese, making it a quick and flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 500g potato gnocchi
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 150g fresh spinach leaves
- 100g feta cheese, crumbled
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons pine nuts (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the fresh spinach to the skillet and cook, stirring, until wilted, about 2-3 minutes.
- Stir in the cooked gnocchi and toss to combine with the spinach and garlic.
- Add the crumbled feta cheese and gently mix until slightly melted and evenly distributed.
- Season with salt, black pepper, and red pepper flakes if using. Remove from heat.
- Optional: Toast pine nuts in a dry pan until golden and sprinkle over the dish before serving.
- Serve warm and enjoy!
Notes
For added protein, serve with grilled chicken or a poached egg on top. You can also swap pine nuts for walnuts or omit nuts for a nut-free version.