15-Minute Creamy Gnocchi with Spinach and Feta – Delicious!

You know those nights when you need dinner on the table fast, but you still want something that feels special? That’s exactly why I fell in love with this creamy gnocchi with spinach and feta recipe. It’s my go-to when I’m craving comfort food that won’t weigh me down – ready in about 15 minutes from start to finish!

I still remember the first time I made this dish. I was exhausted after work, staring blankly into my fridge, when I spotted a bag of fresh gnocchi and some wilting spinach. “Let’s see what happens,” I thought as I tossed them together with garlic, cream, and that block of feta I always keep on hand. The result? Pure magic. The pillowy gnocchi soaking up that creamy sauce, the spinach adding just enough freshness, and that salty feta crumble on top – it was love at first bite.

What makes this recipe truly shine is how it balances indulgence with wholesome ingredients. The spinach packs in nutrients, while the feta adds bold flavor without needing tons of cheese. And gnocchi? Well, those little potato dumplings are just the perfect vehicle for soaking up all that creamy goodness. It’s the kind of meal that feels like a treat but won’t leave you feeling sluggish afterward.

Ingredients for Creamy Gnocchi with Spinach and Feta

Gathering just a handful of simple ingredients is all it takes to make this dreamy dish come together. Here’s what you’ll need – and trust me, using fresh ingredients makes all the difference!

• 500g potato gnocchi (fresh recommended – those pillowy little dumplings soak up the sauce beautifully)
• 2 cups fresh spinach (washed and dried – I like to give mine a good spin in the salad spinner)
• 100g feta cheese, crumbled (the tangier the better, if you ask me)
• 1 cup heavy cream (this is where the magic happens)
• 2 cloves garlic, minced (freshly minced, please – none of that jarred stuff)
• 1 tbsp olive oil (your good extra virgin will do just fine)
• 1/2 tsp black pepper (freshly cracked if you’ve got it)
• 1/4 tsp salt (go easy – the feta adds plenty of saltiness too)

See? Nothing fancy, just good, honest ingredients that work together like magic. Now let’s get cooking!

How to Make Creamy Gnocchi with Spinach and Feta

Okay, let’s dive right in! Making this creamy gnocchi is so simple, you’ll wonder why you ever ordered takeout. The secret? Work fast and trust your instincts – I’ll walk you through each step.

Step 1: Sauté the Garlic and Spinach

First things first – grab your favorite skillet (mine’s a trusty cast iron) and heat that olive oil over medium heat. When it shimmers slightly, toss in your minced garlic. Ohhh, that smell! Let it sizzle just until fragrant – about 30 seconds to a minute max. You don’t want browned garlic here, just softened and aromatic.

Next comes the spinach – I like to add it handful by handful, letting each batch wilt down before adding more. It’ll look like way too much at first, but trust me, spinach shrinks like magic! Stir gently until it’s all beautifully wilted and deep green.

Step 2: Add Cream and Gnocchi

Now for the good stuff – pour in that heavy cream and give everything a good stir. The cream will bubble happily as it heats through. This is when I add the gnocchi directly to the pan (no need to pre-boil!). Nestle those little potato pillows right into the creamy spinach mixture.

Let everything cook together for about 3-4 minutes, stirring occasionally. You’ll know it’s ready when the gnocchi plump up slightly and the sauce thickens just enough to coat the back of a spoon.

Step 3: Season and Serve

Almost done! Remove the pan from heat and season with salt and pepper – go easy though, because that feta topping packs plenty of salty punch. Speaking of which, crumble that beautiful feta right over the top while it’s still hot.

Serve immediately while everything’s piping hot and creamy. Watch how the feta starts to melt slightly into the sauce… that’s pure dinner perfection right there!

Why You’ll Love This Creamy Gnocchi with Spinach and Feta

Listen, I know you’re going to adore this dish as much as I do, and here’s why:

• Dinner in 15 minutes flat – Seriously, from fridge to fork faster than pizza delivery!
• Sneaky-good nutrition – That spinach packs vitamins while making you feel virtuous about eating cream sauce
• Creamy without being heavy – The light texture makes it feel indulgent without that weighed-down feeling
• Endlessly adaptable – Toss in mushrooms, sun-dried tomatoes, or whatever’s in your fridge – it always works
• Impressive enough for company – Fancy-looking but secretly easy? That’s my kind of dinner party dish

Honestly, this recipe has saved my weeknight dinners more times than I can count. It’s the perfect balance of quick, healthy-ish, and downright delicious.

Tips for Perfect Creamy Gnocchi Every Time

Want to take your creamy gnocchi from good to *chef’s kiss*? Here are my tried-and-true tips for getting it just right every single time:

• Fresh gnocchi is key – I know it’s tempting to grab the shelf-stable stuff, but trust me, fresh gnocchi makes all the difference. It’s softer and soaks up the sauce like a dream.
• Adjust the cream – Love it saucy? Add a splash more cream. Prefer it thicker? Let it simmer a bit longer. The sauce is totally customizable to your taste.
• Spice it up – Add a pinch of chili flakes for a little heat, or toss in some garlic powder for extra flavor. A dash of nutmeg works wonders too!
• Don’t overcook the gnocchi – They should be tender but still hold their shape. Overcooked gnocchi turns mushy, and nobody wants that.

With these tips, you’ll be a gnocchi pro in no time. Easy, right?

Variations for Your Creamy Gnocchi with Spinach and Feta

One of my favorite things about this recipe? It’s like a blank canvas waiting for your personal touch! Here are some delicious ways I’ve switched it up over the years:

• Sun-dried tomatoes – Toss in a handful of those ruby-red beauties for a sweet-tart punch (the oil-packed ones add extra flavor too!)
• Sautéed mushrooms – Add them right after the garlic for an earthy, umami kick (baby bellas are my go-to)
• Goat cheese instead of feta – For a creamier, tangier twist that melts beautifully into the sauce
• Fresh herbs – A sprinkle of basil or parsley right at the end brightens everything up
• Protein boost – Stir in some cooked chicken or crispy pancetta if you’re feeling fancy

The possibilities are endless – that’s what makes this dish a weeknight hero in my kitchen!

Serving Suggestions for Creamy Gnocchi with Spinach and Feta

Oh, the fun part – plating up this gorgeous dish! I love serving my creamy gnocchi with a simple garlic bread to mop up every last drop of that luscious sauce. For something lighter, a crisp green salad with lemon dressing cuts through the richness perfectly. Either way, be prepared for seconds requests!

Storing and Reheating Creamy Gnocchi with Spinach and Feta

Got leftovers? Lucky you! Store your creamy gnocchi in an airtight container in the fridge for up to 3 days. When reheating, I like to warm it gently on the stove over low heat with a splash of cream to bring back that silky texture. Just stir until it’s heated through and creamy again – good as new!

Nutritional Information for Creamy Gnocchi with Spinach and Feta

Now I’m no nutritionist, but here’s the scoop on what’s in this dish per serving (and remember, these are just estimates – your actual counts might dance around a bit depending on your exact ingredients). Each generous bowl clocks in at about 450 calories, with 22g of that good fat from the cream and olive oil. You’re getting a nice 4g fiber boost from the spinach, plus 12g protein to keep you satisfied. The feta brings that salty tang while keeping things reasonable at 500mg sodium. Not too shabby for something that tastes this indulgent!

Common Questions About Creamy Gnocchi with Spinach and Feta

I get asked these questions all the time about my favorite weeknight dish – here are the answers straight from my kitchen to yours!

Can I use frozen spinach instead of fresh? Absolutely! Just thaw and squeeze out all that extra water first (seriously, squeeze like you mean it). Frozen works in a pinch, but fresh gives that lovely texture.

Is there a dairy-free version? You bet! Swap the cream for coconut milk (the canned kind) and use nutritional yeast instead of feta. It’s different but delicious in its own way.

Can I make this ahead of time? While best fresh, you can prep the sauce base ahead – just hold off adding the gnocchi until you’re ready to serve. They only take minutes to cook!

What if my sauce is too thick? Easy fix – just stir in a splash of pasta water or extra cream until it’s just right. Cooking is all about adjusting as you go!

Can I freeze leftovers? I don’t recommend it – the creamy sauce tends to separate when thawed. But honestly, leftovers rarely last that long in my house anyway!

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