Creamy Gnocchi With Spinach And Feta (Printable Version)
Tender gnocchi in a rich, creamy sauce with wilted spinach and tangy feta cheese for a comforting vegetarian meal.
# What You'll Need:
→ Pasta
01 - 1.1 pounds potato gnocchi, fresh or shelf-stable
→ Vegetables
02 - 5.3 ounces fresh baby spinach
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
→ Dairy
05 - 5.3 ounces feta cheese, crumbled
06 - 2/3 cup heavy cream
07 - 1.4 ounces unsalted butter
08 - 1 ounce grated Parmesan cheese
→ Seasonings
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - Pinch of ground nutmeg
12 - Olive oil, for sautéing
# Method:
01 - Bring a large pot of salted water to a boil for cooking the gnocchi.
02 - Heat olive oil and butter in a large skillet over medium heat. Add chopped onion and sauté until translucent, approximately 3 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Add fresh spinach to the skillet and cook until just wilted. Season with a pinch of salt and pepper.
04 - Pour heavy cream into the skillet and bring to a gentle simmer. Stir in half the crumbled feta and all Parmesan cheese. Mix until cheese is mostly melted into a smooth sauce. Add nutmeg if using, then reduce heat to low.
05 - Add gnocchi to boiling water and cook according to package directions until they float to the surface, typically 2 to 3 minutes. Drain thoroughly.
06 - Transfer cooked gnocchi to the skillet and toss to coat evenly in the creamy spinach sauce. Cook for 1 to 2 minutes to allow flavors to meld. Remove from heat, top with remaining feta and extra black pepper. Serve immediately.
# Chef's Tips:
01 -
- The sauce comes together in minutes but tastes like something from a restaurant
- It uses ingredients I almost always have in my fridge anyway
02 -
- Reserve some pasta water before draining the gnocchi because it helps thicken the sauce if it gets too thick
- The sauce continues to thicken as it stands off the heat, so do not reduce it too much during cooking
03 -
- Room temperature cream incorporates more smoothly into the sauce without breaking
- Toast pine nuts in a dry pan for 2 minutes before sprinkling over the top