Description
A comforting and creamy gnocchi dish featuring tender potato dumplings, fresh spinach, and tangy feta cheese in a rich, flavorful sauce. Perfect for a quick and satisfying dinner.
Ingredients
500 g (1 lb) potato gnocchi
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped (120 g / 4 oz)
2 cups fresh spinach (60 g / 2 oz)
1 cup heavy cream (240 ml / 8 fl oz)
½ cup vegetable broth (120 ml / 4 fl oz)
¾ cup crumbled feta cheese (110 g / 4 oz)
¼ cup grated parmesan cheese (25 g / 1 oz)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
¼ teaspoon red pepper flakes (optional)
1 tablespoon lemon juice (15 ml)
2 tablespoons chopped fresh parsley (8 g)
Instructions
Bring a large pot of salted water to a boil. Add the gnocchi and cook for 2–3 minutes until they float. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until soft.
Add minced garlic and cook for about 30 seconds until fragrant.
Add fresh spinach and cook for 1–2 minutes until wilted.
Pour in the heavy cream and vegetable broth. Stir and simmer for 3–4 minutes.
Season with salt, black pepper, oregano, and red pepper flakes if using.
Stir in feta cheese and parmesan cheese. Cook until melted and the sauce becomes creamy.
Add the cooked gnocchi to the skillet and gently toss to coat in the sauce. Cook for 2–3 minutes.
Stir in lemon juice and sprinkle with chopped parsley before serving.
Notes
For extra flavor, lightly sauté the cooked gnocchi in olive oil until golden before adding them to the sauce.
Fresh spinach provides the best texture, but frozen spinach can be used if well drained.
Add mushrooms, zucchini, or roasted tomatoes for additional vegetables.
If the sauce thickens too much when reheating, add a splash of milk or vegetable broth to loosen it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes