Description
A quick and comforting weeknight meal, this creamy gnocchi combines soft potato dumplings with fresh spinach and tangy feta for a dish that’s ready in just 20 minutes. Perfect for busy evenings or a cozy dinner at home.
Ingredients
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1 lb (450 g) potato gnocchi
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2 cups (60 g) fresh baby spinach
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3/4 cup (100 g) crumbled feta cheese
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1 cup (240 ml) heavy cream or half-and-half
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2 tablespoons (30 ml) olive oil or butter
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2 cloves garlic, minced
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1/4 teaspoon salt, or to taste
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1/4 teaspoon black pepper
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1 teaspoon Italian seasoning
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Optional: 1/4 cup (25 g) grated Parmesan, 1 teaspoon lemon zest, 1/4 cup (60 ml) vegetable broth
Instructions
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Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
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Add gnocchi and cook for 3–4 minutes, stirring occasionally, until lightly browned.
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Pour in heavy cream and simmer for 5 minutes until the gnocchi are tender and the sauce thickens.
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Stir in fresh spinach and cook until wilted, about 1–2 minutes.
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Add crumbled feta and Italian seasoning, stirring until the cheese is partially melted and incorporated.
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Adjust seasoning with salt and pepper to taste. If the sauce is too thick, add a splash of vegetable broth.
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Serve warm, topped with optional Parmesan or lemon zest.
Notes
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Use frozen gnocchi if needed, adding an extra 1–2 minutes to cook.
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For a dairy-free version, substitute coconut cream and vegan feta.
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To prevent watery sauce with frozen spinach, thaw and squeeze out excess liquid before adding.
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Flavor can be adjusted by adding mushrooms, roasted tomatoes, or cooked chicken for extra protein.
- Prep Time: 5 minutes
- Cook Time: 15 minutes