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Creamy Gnocchi with Spinach and Feta

A comforting dish of pillowy gnocchi enveloped in a silky cream sauce, enhanced by tangy feta and vibrant spinach.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb potato gnocchi (store-bought is totally fine) saves time
  • 2 tbsp olive oil or butter for a richer base
  • 2 tbsp unsalted butter adds silk to the sauce
  • 1 small yellow onion, finely chopped about 3/4 cup; sweet onions are lovely here
  • 3 cloves garlic, minced more if you love garlic!
  • 1/2 tsp red pepper flakes optional — for a gentle heat kick
  • 1/2 cup dry white wine or extra broth adds acidity; omit if avoiding alcohol
  • 1/2 cup vegetable or chicken broth keeps the sauce light
  • 1 cup heavy cream or half-and-half half-and-half makes it lighter
  • 1/2 cup grated Parmesan plus extra for serving; nutty depth
  • 1 cup crumbled feta cheese use a tangy block-style feta if possible
  • 4 cups baby spinach, packed can substitute chopped kale, pre-wilt it
  • 1 zest of lemon and 1–2 tbsp lemon juice for brightness
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp chopped fresh parsley for garnish
  • 1/4 cup breadcrumbs optional for a crunchy topping
  • 1 tbsp melted butter optional for a crunchy topping

Method
 

Preheat & Prepare the Base
  1. Preheat your oven to 375°F (190°C) if you plan to bake for a bubbly finish; otherwise, this can be finished on the stovetop.
  2. Bring a large pot of salted water to a gentle boil for the gnocchi.
  3. Cook gnocchi according to package directions until they float and are tender, usually 2–3 minutes. Drain and set aside, tossing with a drizzle of olive oil.
  4. In a large, ovenproof skillet or heavy-bottomed pan over medium heat, warm olive oil and butter until foaming.
  5. Add chopped onion and cook until translucent and golden, about 5–7 minutes.
Make the Main Filling
  1. Add minced garlic and red pepper flakes to the onion and cook for 30–60 seconds until fragrant.
  2. Pour in the white wine (if using) and let it reduce for 1–2 minutes, scraping up any browned bits from the bottom of the pan.
  3. Stir in the broth and cream, bringing the mixture to a gentle simmer, and allow it to thicken slightly for 3–4 minutes.
  4. Whisk in the grated Parmesan until smooth.
  5. Fold in the baby spinach in batches until wilted.
  6. Remove from heat and stir in crumbled feta, lemon zest, and lemon juice. Season with salt and pepper.
Assemble and Chill/Bake
  1. Add the cooked gnocchi to the skillet, gently tossing to coat every dumpling.
  2. Top with breadcrumb mixture and extra Parmesan if using, then transfer to oven and bake for 10–12 minutes until bubbly and golden; otherwise, serve directly from stovetop.
  3. Finish with chopped parsley and an extra crumble of feta.

Notes

For best texture, use high-quality gnocchi and don't skimp on seasoning. Adjust creaminess with half-and-half for a lighter sauce or more broth if desired.