Description
A comforting dish of soft gnocchi in a creamy sauce with spinach and tangy feta, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 500 g potato gnocchi (store-bought)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 shallot or small onion, finely chopped
- 5–6 cups baby spinach, loosely packed
- 150 g feta cheese, crumbled
- 1 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan (optional)
- Lemon zest and a squeeze of lemon juice
- Salt and freshly ground black pepper
- Red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a simmer. Cook the gnocchi according to package directions until they float, then drain and set aside.
- Warm olive oil in a large skillet over medium heat. Add garlic and shallot; sauté until translucent and fragrant, about 2–3 minutes.
- Pour in the heavy cream and bring it to a gentle simmer. Stir in grated Parmesan if using, and season with salt, pepper, and red pepper flakes. Let the sauce thicken slightly.
- Add the spinach in batches, stirring until each batch wilts and the sauce turns a verdant hue.
- Toss the cooked gnocchi into the skillet, stirring gently to coat each piece in the sauce. If too thick, add reserved pasta water.
- Remove from heat and fold in the crumbled feta and lemon zest. Serve immediately with extra feta and lemon wedges.
Notes
Refrigerate leftovers for up to 3 days. Not recommended to freeze. Make-ahead by preparing the sauce and spinach up to 24 hours in advance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: gnocchi, creamy pasta, vegetarian, Mediterranean, easy dinner