There’s something undeniably cozy about a bowl of pillowy gnocchi bathed in a silky sauce, warmed by tangy crumbles of feta and bright green spinach. This Creamy Gnocchi with Spinach and Feta is one of those seasonal recipes that feels right in autumn and winter—comforting, quick to pull together, and full of layered flavors. Whether you’re a weeknight cook or love to entertain for a small crowd, this dish is forgiving, fast, and deeply satisfying. If you enjoy exploring cozy gnocchi dishes, you might also appreciate how a rich soup transforms gnocchi in another comforting recipe like this rich bacon-cheddar gnocchi soup that pairs similar techniques with different flavors.
Ingredients & Equipment
Ingredients
- 1 package gnocchi (typically 16 oz / 450 g)
- 2 cups fresh spinach (loosely packed)
- 1 cup feta cheese, crumbled
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Brief notes
- Gnocchi: You can use store-bought fresh or frozen gnocchi. Fresh cooks fastest; frozen may need a minute or two longer. If you prefer gluten-free, many brands offer GF gnocchi or you can use a potato-based variety.
- Feta: Because feta adds saltiness, season lightly with salt at first and adjust after the feta has melted into the sauce.
- Spinach: Baby spinach works beautifully with no chopping required; larger leaves can be roughly chopped.
- Cream: Heavy cream gives the best silky texture; for a lighter version try half-and-half or a mix of milk and cream (see FAQ for swaps).
Helpful tools
- Large skillet or sauté pan with a lid — roomy enough to hold the gnocchi and spinach.
- Slotted spoon or spider — for lifting gnocchi from boiling water if you cook it separately.
- Colander — to drain boiled gnocchi or rinse spinach if needed.
- Wooden spoon or silicone spatula — for gentle stirring.
- Optional: immersion blender (to smooth the sauce slightly), baking tray (if roasting gnocchi), kitchen thermometer (helpful if reheating to a safe temperature).
Step-by-Step Instructions (with tips)
H3: Basic Directions
Cook the gnocchi according to package instructions; drain and set aside.
Tip: If your gnocchi is fresh, it usually needs just 2–3 minutes in boiling water; it’s done when it floats. For frozen gnocchi, add an extra 1–2 minutes. Use a slotted spoon to transfer to the skillet to keep them from becoming soggy.In a large skillet, heat olive oil over medium heat.
Tip: A light shimmer on the oil means it’s ready. Medium heat prevents the garlic from burning while allowing a little color to the gnocchi later.Add minced garlic and sauté until fragrant, about 1 minute.
Tip: Keep the garlic moving in the pan — you want aroma, not bitterness. If you prefer a milder garlic flavor, add whole smashed garlic cloves and remove them before adding spinach.Add fresh spinach and cook until wilted.
Tip: Add the spinach in handfuls and stir until it reduces to a bright, soft pile. If the pan gets too dry, splash a tablespoon of water to help the spinach steam quickly.Pour in heavy cream and stir to combine.
Tip: Turn the heat to low before adding cream to prevent it from breaking. Let the cream warm and begin to thicken for 1–2 minutes.Add crumbled feta cheese and stir until melted and creamy.
Tip: Crumbled feta won’t melt as smoothly as aged cheeses, but stirring it in low and slow will create a beautifully tangy, slightly grainy sauce. For the creamiest finish, reserve a few tablespoons of feta to sprinkle on top.Mix in the cooked gnocchi and toss until well combined.
Tip: Gently toss so you don’t break the gnocchi. If the sauce feels too thick, add a splash of pasta water (or a little milk) to reach a silky coating.Season with salt and pepper to taste.
Tip: Taste before adding much salt; feta already contributes a lot of saltiness. Freshly cracked black pepper adds a lovely lift.Serve warm, topped with grated Parmesan cheese if desired.
Tip: A squeeze of lemon or a pinch of red pepper flakes at the end brightens the whole dish. Serve with crusty bread for dipping or a crisp side salad for contrast.
H3: Variations and Flavor Suggestions
- Pan-fried (crispy) gnocchi: After boiling and draining, toss the gnocchi briefly in a hot skillet with a tablespoon of oil until edges are golden and crisp. Then finish with the garlic, spinach, and sauce for delightful texture contrast.
- Roasted gnocchi: Toss gnocchi with a little oil and roast at 425°F (220°C) for 15–20 minutes until golden. Then stir into the creamy feta-spinach sauce.
- Add-ins: Sautéed mushrooms, sun-dried tomatoes, toasted pine nuts, or cooked chicken make the dish heartier. For a citrus finish, grate a little lemon zest over the top.
- Herb swaps: Stir in chopped dill, parsley, or basil at the end for fresh herbal notes. Dill pairs especially well with feta.
- Lighter version: Use half-and-half plus a tablespoon of cornstarch (mixed into a slurry) to thicken without heavy cream.
Storage, Freezing & Make-Ahead Tips
Short-term storage
- Refrigerate leftovers in an airtight container for up to 3 days. Because cream and gnocchi can thicken and absorb sauce, you may want to reserve a splash of cream or milk to loosen the texture when reheating.
Reheating
- Reheat gently on the stovetop over low heat with a tablespoon or two of milk or cream to restore silkiness. Microwave in 30-second bursts, stirring between each, and add a splash of cream as needed.
Freezing
- Gnocchi in cream sauces can change texture after freezing (the sauce may separate). If you plan to freeze, freeze the cooked gnocchi and spinach separately from any fresh-finished sauce when possible. Freeze in an airtight, freezer-safe container for up to 2 months.
- To reheat from frozen: thaw overnight in the fridge, then warm gently on the stove, adding a splash of cream or milk and stirring until cohesive.
Make-ahead strategy
- Cook and cool the gnocchi and store it separately from the sauce for up to 24 hours, then finish the sauce and toss at serving time for the freshest texture.
- You can prepare the garlic-spinach base and refrigerate for a day; when ready, warm it up, add cream and feta, and finish with the gnocchi.
Portioning advice
- This recipe is easily doubled for company. For individual meal prep, portion into single-serve containers and refrigerate. When reheating, refresh with a little extra cream or olive oil to bring back the lush mouthfeel.
How to Use / Serve This Dish
H3: Serving Ideas
- Weeknight comfort: Serve a generous scoop alongside a crisp green salad and warm crusty bread to mop up the creamy sauce.
- Elegant dinner: Plate the gnocchi in shallow bowls and top with an extra crumble of feta, a light drizzle of good olive oil, and a small handful of toasted pine nuts for presentation.
- Family-style: Transfer to a shallow baking dish, top with extra parmesan, and broil for 2–3 minutes to create a bubbly finish with golden spots.
H3: Pairings
- Wine: A chilled Sauvignon Blanc or a light-bodied Pinot Grigio complements the tang of feta and the richness of cream. For red fans, a light Gamay can work.
- Sides: Green beans, roasted root vegetables, or a fennel and orange salad add contrast. If you enjoy pairing savory-sweet combinations, try serving with a seasonal side like baked pears that echo the feta with honey and warmth—here’s a recipe idea for reference: baked pears with feta, honey, and cranberries.
- For gatherings: Offer lemon wedges, crushed red pepper, and extra crumbled feta on the side so guests can customize their bowls.
H3: Creative Uses
- Pasta swap: Toss the spinach-feta cream with short pasta such as penne or fusilli if gnocchi is unavailable.
- Bowl upgrade: Turn leftovers into a warm grain bowl by spooning over farro or barley and adding roasted vegetables.
- Topping idea: Use this creamy gnocchi as a bed under seared fish or grilled chicken for an elevated entrée.
For more cozy bowl-style recipes that bring comfort and big flavors, you may enjoy exploring other hearty options like this creamy bean soup with kielbasa—it’s a good source of inspiration for building satisfying seasonal meals.
FAQ
Q: Can I use frozen spinach instead of fresh?
A: Yes. Thaw and squeeze excess water from frozen spinach before adding it to the pan. Because frozen spinach releases extra moisture, cook it down a bit longer before adding cream so your sauce doesn’t get too thin.
Q: What can I substitute for heavy cream?
A: For a lighter option, use half-and-half or a mix of whole milk with a tablespoon of cornstarch whisked in to thicken slightly. A non-dairy alternative like full-fat coconut cream will change the flavor profile; goat milk or an unsweetened soy creamer can work in a pinch, but the tang of feta and the creaminess will shift.
Q: How long will leftovers keep, and can I freeze this dish?
A: Stored in the refrigerator in an airtight container, leftovers are good for up to 3 days. Freezing is possible but not ideal for texture; if you must freeze, keep the gnocchi and sauce separate and plan to refresh the sauce when reheating. See Storage tips above for best practices.
Q: My sauce looks grainy after adding feta—what happened?
A: Feta doesn’t melt as smoothly as mozzarella or creamier cheeses; its salty curds can leave a slightly grainy texture. Stirring over low heat and adding a small splash of hot pasta water or cream will smooth the sauce. If you prefer a silkier texture, blend a portion of the sauce briefly with an immersion blender before adding the gnocchi.
Conclusion
Creamy Gnocchi with Spinach and Feta is one of those recipes that feels like a hug in a bowl—luxuriously rich yet wonderfully simple to make, with bright spinach and tangy feta balancing the creamy sauce. It’s perfect for a chilly evening, an easy dinner party, or a weeknight when you want comfort without fuss. If you’d like a crispier take on the same flavors, check out this Crispy Gnocchi With Spinach and Feta Recipe. For a gluten-free perspective and alternate technique, this version of Creamy Spinach and Feta Gnocchi, gluten-free offers helpful ideas. And if you love a pan-fried finish for texture, here’s a great guide on Pan Fried Gnocchi to inspire a crispy twist. I hope you’ll try this comforting dish soon—if you do, snap a photo, share it with friends, and come back to tweak it into your favorite seasonal version. Happy cooking!
Creamy Gnocchi with Spinach and Feta
Ingredients
Main Ingredients
- 16 oz gnocchi Typically a package size; fresh cooks fastest.
- 2 cups fresh spinach Loosely packed; baby spinach works well.
- 1 cup feta cheese, crumbled Add salt to taste, as feta is salty.
- 1 cup heavy cream For the best silky texture.
- 2 tablespoons olive oil For sautéing garlic and spinach.
- 2 cloves garlic, minced For flavoring; adjust for milder taste.
- Salt and pepper to taste Season lightly; adjust after adding feta.
- Parmesan cheese for serving Optional topping.
Instructions
Preparation
- Cook the gnocchi according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Add fresh spinach and cook until wilted.
- Pour in heavy cream and stir to combine, cooking low to prevent breaking.
- Add crumbled feta cheese and stir until melted and creamy.
- Mix in the cooked gnocchi and toss until well combined.
- Season with salt and pepper to taste.
- Serve warm, topped with grated Parmesan cheese if desired.
