INTRODUCTION
Creamy Gnocchi with Spinach and Feta is a warm and simple dish you can make at home. The soft gnocchi, bright spinach, and salty feta make a nice mix. This meal cooks fast and fills the kitchen with a mild, fresh scent. You can serve it on a weeknight or at a small dinner with friends. If you like easy comfort food, you will like this dish. For a bright drink to go with it, try pairing your meal with a light hibiscus tea that has a gentle spice note, which you can learn about at a simple hibiscus tea recipe.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is quick and creamy. The gnocchi cooks fast in boiling water. The spinach cooks in seconds and keeps a fresh bite. Feta adds a salty, tangy touch that blends well with heavy cream. The recipe uses few pans and few steps. It needs little skill but gives rich taste. It also uses easy pantry items like olive oil and garlic. If you want a cozy coffee-like drink to sip later, try a warm mushroom coffee idea for a quiet morning, which matches simple comfort food at quick and creamy mushroom coffee.
HOW TO MAKE Creamy Gnocchi with Spinach and Feta
This section shows clear steps to make the dish. Read each line and keep the ingredients ready. Use medium heat and stir the sauce so the cheese melts smooth. Do not let the cream boil hard; a soft simmer is best. If the sauce is too thin, let it reduce a bit. If it is too thick, add a splash of pasta water or a little more cream. For a warm and spiced milk-coffee inspired snack to enjoy with leftovers, you might like a coconut milk coffee idea at a spiced coconut milk coffee.
EQUIPMENT NEEDED
- Large pot for boiling gnocchi
- Large skillet or sauté pan with lid (but lid not required)
- Wooden spoon or silicone spatula
- Strainer to drain gnocchi
- Measuring cups and spoons
- Cheese grater (optional, for Parmesan)
- Serving bowls or plates
Ingredients You’ll Need :
1 package gnocchi, 2 cups fresh spinach, 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)
STEP-BY-STEP INSTRUCTIONS :
- In a large pot of boiling salted water, cook the gnocchi according to package instructions. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- Pour in the heavy cream and bring it to a simmer. Stir in the crumbled feta cheese until melted and smooth.
- Add the cooked gnocchi to the skillet and toss to combine, seasoning with salt and pepper to taste.
- Serve immediately, topped with grated Parmesan cheese if desired.
HOW TO SERVE Creamy Gnocchi with Spinach and Feta
Serve the gnocchi hot and fresh from the pan. Use shallow bowls so the sauce stays pooled around the pasta. Add a little fresh cracked black pepper on top. A light drizzle of good olive oil gives shine and a smooth finish. If you like extra salt, add a small sprinkle of grated Parmesan. For a cold and bright drink to pair with this rich plate, try a fresh apple and ginger cooler that cuts the cream with a bright bite, found at a simple apple and ginger cooler.
STORAGE & FREEZING : Creamy Gnocchi with Spinach and Feta
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly in a skillet over low heat. Add a splash of cream or a little water to loosen the sauce as you warm it. To freeze, cool the meal fully first. Put it into a freezer-safe container and freeze for up to 1 month. Thaw in the fridge overnight, then reheat gently in a skillet. Note that cream and feta can change texture after freezing, so the dish is best fresh or only lightly frozen. If you want a warm and cozy coffee on a cold night after a freezer meal, consider a festive holiday blend idea at a simple Christmas coffee blend.
SERVING SUGGESTIONS
- Serve with a green salad and a light vinaigrette to add a fresh contrast to the cream.
- Pair with crusty bread to soak up the sauce.
- Add a few lemon wedges on the side for people who like a touch of acid. A squeeze of lemon brightens the cream and feta.
- For protein, add grilled chicken or seared shrimp on top. Cook these first and warm through in the sauce before serving.
VARIATIONS
- Swap feta for goat cheese for a slightly tangier and creamier sauce.
- Try baby kale instead of spinach; cook it a bit longer so it softens.
- Add roasted cherry tomatoes for a sweet, roasted flavor. Toss them in while you add the cream.
- For a spicy twist, add red pepper flakes when you sauté the garlic.
- Make it vegetarian or add cooked sausage for a meatier dish.
FAQs
Q: Can I use frozen spinach?
A: Yes. Thaw frozen spinach well and squeeze out extra water before adding. Add it when the garlic is done and cook a bit to warm it.
Q: Can I use milk instead of heavy cream?
A: You can, but the sauce will be thinner and less rich. Mix milk with a small spoon of flour to help thicken, or use half-and-half for a middle ground.
Q: Is there a dairy-free option?
A: Use a dairy-free cream and a dairy-free feta substitute. The texture will change but the dish still works.
Q: Can I make gnocchi from scratch for this recipe?
A: Yes. Fresh potato gnocchi works well. Cook them the same way; fresh gnocchi may cook faster.
Q: Do I need to salt the water for the gnocchi?
A: Yes. Salted water seasons the gnocchi inside. Use about 1-2 teaspoons of salt per liter of water.
Q: How do I fix a sauce that is too thick?
A: Stir in a little pasta water, cream, or milk until you reach the right texture.
MAKE-AHEAD TIPS FOR Creamy Gnocchi with Spinach and Feta
You can cook parts of this dish ahead to save time. Cook the gnocchi and keep it in the fridge. Sauté the garlic and wilt the spinach, then cool and store those items in a covered container. When you are ready to serve, warm the skillet, add cream, melt the feta, then add the pre-cooked spinach and gnocchi. Finish with fresh Parmesan if you like. This way you cut the final cook time to minutes. If you plan to make it a day ahead, store sauce and gnocchi separately to keep the texture best.
Creamy Gnocchi with Spinach and Feta
Ingredients
Method
- In a large pot of boiling salted water, cook the gnocchi according to package instructions. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- Pour in the heavy cream and bring it to a simmer. Stir in the crumbled feta cheese until melted and smooth.
- Add the cooked gnocchi to the skillet and toss to combine, seasoning with salt and pepper to taste.
- Serve immediately, topped with grated Parmesan cheese if desired.