Creamy Gnocchi with Spinach and Feta

A warm, cheesy spoonful feels like a hug on a busy night. This Creamy Gnocchi with Spinach and Feta is that kind of comfort food — fast, bright, and full of flavor.

Table of Contents

introduction

I made this dish on a weeknight when I wanted something quick and comforting. Soft gnocchi, tangy feta, and silky cream come together in minutes. The spinach adds color and a fresh bite that keeps the dish from feeling heavy.

This recipe works for beginners. It uses few ingredients and simple steps. You can pull it together in the time it takes to set the table.

Keywords: creamy gnocchi with spinach and feta, easy gnocchi recipe, gnocchi with spinach, feta gnocchi, quick dinner recipes.

why make this recipe

Make this recipe when you want a fast, satisfying meal with minimal fuss. The gnocchi cooks quickly, so dinner comes together in under 20 minutes.

The dish uses ingredients you may already have: gnocchi, spinach, feta, and cream. It feels special but stays simple.

It’s a great weeknight option and also works for a casual dinner with friends. You can double the recipe for leftovers that warm up well.

how to make Creamy Gnocchi with Spinach and Feta

I like to prep all ingredients before I start. Gnocchi cooks fast, so you move quickly once the skillet is hot.

Cook the gnocchi according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add fresh spinach and cook until wilted.
Pour in heavy cream and stir to combine.
Crumble feta cheese into the skillet and mix well. Season with salt and pepper to taste.
Add the cooked gnocchi to the skillet and toss until everything is well coated.
Serve hot, garnished with Parmesan cheese if desired.

Below I explain timing and small tricks that make the dish shine.

Boil the gnocchi in salted water. Taste one to check doneness — it should float and feel tender. Drain and keep warm.
While the gnocchi cooks, heat a wide skillet. Use medium heat so garlic softens but does not burn.
Add spinach in batches if your skillet is small. It wilts down quickly, so stir until bright green.
Add cream and let it warm through for a minute. The sauce should thicken slightly as it heats.
Crumble feta and fold it in. Feta melts into the sauce but keeps a slightly crumbly texture and tang.
Toss the gnocchi in so each piece gets a light coating of sauce. Heat for a minute so everything binds together.

Work quickly once the gnocchi is cooked. The dish tastes best fresh and hot.

Ingredients :

Gnocchi
Fresh spinach
Feta cheese
Heavy cream
Garlic
Olive oil
Salt
Pepper
Parmesan cheese (optional)

Directions :

Cook the gnocchi according to the package instructions. Drain and set aside., 2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant., 3. Add fresh spinach and cook until wilted., 4. Pour in heavy cream and stir to combine., 5. Crumble feta cheese into the skillet and mix well. Season with salt and pepper to taste., 6. Add the cooked gnocchi to the skillet and toss until everything is well coated., 7. Serve hot, garnished with Parmesan cheese if desired.

how to serve Creamy Gnocchi with Spinach and Feta

Serve hot right from the skillet. A simple bowl works best to show off the gnocchi and sauce.

Sprinkle grated Parmesan for an extra savory finish.
Add a pinch of red pepper flakes for heat.
Serve with a crisp green salad to balance the cream.
Offer lemon wedges on the side — a squeeze of lemon brightens the feta and cream.

For a cozy family meal, pair with garlic bread or a loaf of crusty bread to soak up the sauce.

You can also try a light pasta from the blog for an easy side. It pairs well and keeps the meal balanced.

how to store Creamy Gnocchi with Spinach and Feta

Cool leftovers quickly, then store in an airtight container in the fridge for up to 3 days.

Reheat gently on the stove over low heat. Add a splash of milk or cream to loosen the sauce if needed.

Do not freeze this dish. The texture of the cream and feta changes after freezing and thawing.

tips to make Creamy Gnocchi with Spinach and Feta

Use fresh gnocchi for the best texture. Frozen or shelf-stable work too if you follow package instructions.
Salt the boiling water for the gnocchi so the pasta gets flavor from the start.
Don’t overcook the spinach — it should be just wilted and bright green.
Crumble the feta by hand for small chunks that melt into the sauce.
If the sauce seems too thick, add a splash of pasta water or milk to loosen it.
Taste and adjust salt after adding feta — feta can be salty, so add salt sparingly.

variation (if any)

Add cherry tomatoes: Stir in halved cherry tomatoes at the end for a fresh twist.
Add protein: Toss in cooked chicken or shrimp for a heartier meal.
Make it lighter: Use half-and-half instead of heavy cream for fewer calories.
Make it crisp: After tossing, transfer to a hot oiled skillet and crisp the gnocchi lightly for texture.

nutritional information (simple table format)

| Serving | Calories | Fat | Carbs | Protein |
|—|—:|—:|—:|—:|
| 1 plate (approx.) | 520 kcal | 28 g | 46 g | 15 g |

Note: Values are estimates and depend on exact ingredients and portion size.

common mistakes to avoid

Overcooking the gnocchi — it should be tender but not mushy.
Burning the garlic — watch the heat and stir constantly when garlic is in the pan.
Adding too much salt after crumbling feta — feta adds saltiness, so taste first.
Letting the sauce get too hot — heavy cream can separate if overheated.
Skipping the final toss — this helps coat each gnocchi piece and melds flavors.

FAQs

Q: Can I use store-bought frozen gnocchi?
A: Yes. Cook according to package directions and follow the recipe.

Q: Is feta necessary?
A: Feta gives a tangy flavor, but you can swap with goat cheese or omit.

Q: Can I make this dairy-free?
A: Use a dairy-free cream alternative and a plant-based feta to adapt it.

Q: How long does this last in the fridge?
A: Up to 3 days in an airtight container.

Q: Can I add other greens?
A: Yes. Kale or Swiss chard work if cooked until tender.

Conclusion

I hope you enjoy this simple, creamy weeknight favorite. It’s easy to make, bright with spinach, and tangy from the feta — a real crowd-pleaser.

If you want a variation with a crisp finish, check out this inspiring take: Crispy Gnocchi With Spinach and Feta Recipe – NYT Cooking for ideas on texture and serving.

If you try the recipe, please rate it 5 stars and share it with friends. Your feedback helps me make better recipes for busy cooks like you.