Creamy, tangy, and slightly salty, this Creamy Gnocchi with Spinach and Feta melts on the tongue with soft potato gnocchi bathed in a silky feta cream sauce. The spinach adds bright color and a fresh green lift while garlic and olive oil build a simple savory base. It comes together fast — a true weeknight winner — with pantry-friendly ingredients and very little fuss. Serve it with a crisp salad or crusty bread for dunking, or finish with a sprinkle of Parmesan for extra richness. If you want a bright side, try a light beet-and-burrata salad for contrast like the one linked below in the intro for more color on the plate. Bright beet and carrot salad pairing
Why You’ll Love This Creamy Gnocchi with Spinach and Feta
- Ready in about 20 minutes — fast to make for busy weeknights.
- Soft pillowy gnocchi pairs perfectly with a rich, smooth feta cream sauce.
- Spinach adds freshness, color, and a light vegetable boost.
- Minimal, pantry-friendly ingredients you likely already have.
- Feta gives a tangy, savory punch that melts into a creamy coating.
- Versatile: serve as a main, side, or brunch dish.
- Easy to scale up for guests or halve for a smaller meal.
What Is Creamy Gnocchi with Spinach and Feta?
This dish is a simple pasta-style meal using store-bought gnocchi cooked and tossed in a quick, creamy sauce made from heavy cream and crumbled feta. The finished plate is rich and smooth, with the mild potato gnocchi providing a soft, pillowy texture. Fresh spinach wilts into the sauce and adds a bright, leafy note that keeps the dish from feeling heavy. You cook the gnocchi first, then build the sauce in a skillet — garlic and olive oil, wilted spinach, cream, and feta — and fold everything together. The vibe is comforting and homey, perfect for a cozy weeknight dinner, a casual brunch, or a simple dinner party main.
Ingredients for Creamy Gnocchi with Spinach and Feta
For the Base
- 1 package gnocchi
For the Sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 cup feta cheese, crumbled
- Salt and pepper to taste
To Serve
- Parmesan cheese for serving (optional)
Ingredient Notes (Substitutions, Healthy Swaps)
- Gnocchi: Use fresh or frozen store-bought gnocchi; cook according to the package. Potato gnocchi gives the classic texture.
- Spinach: Baby spinach works well. For a heartier leaf, try chopped Swiss chard or kale (stems removed and leaves thinly sliced). If using tougher greens, cook a little longer.
- Feta: Use a good-quality block feta and crumble it, as it melts more smoothly than pre-crumbled. For a milder sauce, stir in half the feta, taste, then add more.
- Heavy cream: For a lighter version, use half-and-half (will be thinner) or a mix of milk and a small butter pat to add fat. Expect a thinner sauce and adjust by simmering longer.
- Olive oil: Substitute light butter for a richer base if you like.
- Salt and pepper: Feta is salty, so season lightly at first and add more after tasting.
Step-by-Step Instructions
Step 1 – Cook the gnocchi
Cook gnocchi according to package instructions. Drain and set aside in the colander for a minute to stop cooking.
Visual cue: Gnocchi should float and be tender but not falling apart.
Step 2 – Build the aromatics
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Do not brown the garlic.
Pro cue: Keep the heat at medium so the garlic becomes fragrant without burning.
Step 3 – Wilt the spinach
Add 2 cups fresh spinach to the skillet and cook until wilted, stirring to combine with the garlic. This should take 1–2 minutes.
Visual cue: Leaves will turn bright green and reduce in volume.
Step 4 – Make the cream base
Pour in 1 cup heavy cream and stir to combine with the wilted spinach and garlic. Bring the cream to a gentle simmer for 1–2 minutes.
Step 5 – Add the feta
Add 1 cup crumbled feta cheese and stir until it melts into the cream and forms a smooth sauce. Season with salt and pepper to taste. Keep heat low to prevent breaking the cream.
Pro cue: Start with a small pinch of salt — feta adds saltiness — then adjust after tasting.
Step 6 – Combine with gnocchi
Mix in the cooked gnocchi until each piece is coated with the sauce and heated through. If sauce is too thick, splash in a tablespoon of pasta water or milk to loosen.
Step 7 – Serve
Serve warm topped with grated Parmesan cheese if desired. Enjoy immediately.
Visual cue: Sauce should coat the gnocchi rather than pool across the pan.
Pro Tips for Success
- Cook gnocchi just until they float; overcooking makes them mushy.
- Use medium heat for the sauce to prevent the cream from boiling and separating.
- Crumble feta finely for faster melting and a smoother sauce.
- Taste before adding salt; feta is quite salty.
- If the sauce looks too thin, simmer a minute longer uncovered to thicken.
- If the sauce splits, whisk in a small splash of cold cream off heat to bring it back together.
- Serve immediately — gnocchi and cream sauces are best fresh.
Flavor Variations
- OPTIONAL: Add sun-dried tomatoes (chopped) for a sweet-tart contrast. Fold in at the end.
- OPTIONAL: Stir in fresh lemon zest or a squeeze of lemon juice for brightness. Add at the very end to keep the flavor fresh.
- OPTIONAL: Toss in cooked, chopped chicken or rotisserie chicken for added protein.
- OPTIONAL: Add a pinch of red pepper flakes during the garlic step for gentle heat.
- OPTIONAL: Swap half the feta for cream cheese for an ultra-smooth, tangy sauce.
Serving Suggestions
- Pair with a crisp green salad to cut the richness.
- Serve with crusty bread to soak up any leftover sauce.
- Add roasted vegetables on the side for a fuller plate.
- Offer grated Parmesan at the table for extra depth.
- For brunch, serve alongside a poached egg for extra richness.
- Plate in shallow bowls so the sauce pools attractively around the gnocchi.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook gnocchi and prepare the sauce separately. Store both in the fridge up to 24 hours and combine just before serving. Keep the sauce slightly under-salted to allow for adjustments when reheating.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. The sauce will thicken and the gnocchi will absorb some liquid.
- Reheating: Gently rewarm on low heat in a skillet with a splash of milk or cream to loosen the sauce. Stir often to prevent sticking. Microwave reheating is okay for single portions but add a splash of liquid and stir halfway through.
- Texture changes: The gnocchi will soften over time and the sauce may thicken; add liquid when reheating to revive the creaminess.
Storage and Freezing Instructions
- Freezing cooked gnocchi in cream is not recommended. Cream-based sauces separate when frozen and thawed, and gnocchi can become mushy.
- Instead, freeze cooked gnocchi alone (in a single layer on a baking sheet, then in a bag) for up to 2 months. Thaw and reheat in a skillet with freshly prepared sauce.
- Freeze leftover sauce only if you accept some texture change; thaw slowly in the fridge and whisk while reheating, adding a splash of cream to re-emulsify.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 520 kcal | 12 g | 45 g | 30 g | 3 g | 900 mg
Estimates vary by brands and portions.
FAQ About Creamy Gnocchi with Spinach and Feta
Q: My sauce turned grainy. What happened?
A: Overheating or boiling the cream can cause separation. Reheat gently and whisk in a splash of cold cream or milk off the heat.
Q: How do I prevent the gnocchi from getting mushy?
A: Cook gnocchi just until they float, then drain. Do not overcook in the sauce — toss briefly to heat through.
Q: The sauce is too thick. How do I thin it?
A: Add a tablespoon or two of milk, reserved pasta water, or cream and stir until you reach the desired consistency.
Q: Can I make this dairy-free?
A: The recipe relies on heavy cream and feta. For a dairy-free version, use a high-fat plant-based cream and a firm dairy-free feta alternative, but expect flavor changes.
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out excess water before adding; otherwise, the sauce will dilute.
Q: How much does feta affect the salt level?
A: Feta is salty. Add a little salt at first and taste before adding more to avoid over-salting.
TastyInspo Notes
- Finish with a drizzle of extra-virgin olive oil for a glossy look and richer mouthfeel.
- For a restaurant touch, serve in warmed shallow bowls so the sauce stays warm longer.
- Scatter a few whole crumbles of feta on top for texture contrast and visual appeal.
- Add a light grind of black pepper at the end for aroma and a small kick.
- If serving guests, plate in individual bowls and finish with a small Parmesan shaving.
Troubleshooting
Issue: Sauce is too watery.
Fix: Simmer uncovered for a few minutes to reduce, or stir in a small handful of grated Parmesan to thicken.
Issue: Sauce separated or curdled.
Fix: Remove from heat, whisk in a spoonful of cold cream or milk slowly to re-emulsify.
Issue: Gnocchi sticking together.
Fix: Toss drained gnocchi with a teaspoon of oil or butter before adding to the sauce; stir gently to separate pieces.
Issue: Too salty.
Fix: Add a splash of cream or milk, or fold in a small handful of cooked pasta or extra gnocchi to balance saltiness.
Issue: Garlic burnt and bitter.
Fix: Remove burned garlic bits, lower heat, and start fresh with new garlic; burnt garlic ruins flavor.
Issue: Sauce too thick after refrigeration.
Fix: Reheat gently and add milk or cream a little at a time to reach the right consistency.
Conclusion
If you want a slightly crisp take or a longer read on a similar idea, check this Crispy Gnocchi With Spinach and Feta Recipe – NYT Cooking for a different texture that complements this creamy version.
Final Thoughts
This Creamy Gnocchi with Spinach and Feta is a quick, comforting dish that balances rich creaminess with bright greens and tangy feta. It’s forgiving, fast, and easy to adapt — a dependable recipe to add to your weeknight rotation.
Creamy Gnocchi with Spinach and Feta
Ingredients
For the Gnocchi
- 1 package gnocchi Use fresh or frozen store-bought gnocchi; cook according to the package.
For the Sauce
- 2 tablespoons olive oil Can substitute with light butter for a richer base.
- 2 cloves garlic, minced Minced for flavor; be careful not to brown.
- 2 cups fresh spinach Baby spinach works well; can substitute Swiss chard or kale.
- 1 cup heavy cream For a lighter version, consider half-and-half or milk with a small butter pat.
- 1 cup feta cheese, crumbled Use good-quality block feta; crumbles should melt smoothly.
- to taste Salt and pepper Feta is salty, so season lightly at first.
To Serve
- as needed Parmesan cheese Optional for serving.
Instructions
Cooking the Gnocchi
- Cook gnocchi according to package instructions. Drain and set aside in the colander for a minute to stop cooking.
Building the Aromatics
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute without browning.
Wilting the Spinach
- Add the fresh spinach to the skillet and cook until wilted, stirring to combine with the garlic, about 1–2 minutes.
Making the Cream Base
- Pour in heavy cream and stir to combine with the wilted spinach and garlic. Bring to a gentle simmer for 1–2 minutes.
Adding the Feta
- Add crumbled feta cheese and stir until it melts into the cream, forming a smooth sauce. Season with salt and pepper to taste.
Combining with Gnocchi
- Mix in the cooked gnocchi until each piece is coated with the sauce and heated through. If sauce is too thick, add a splash of pasta water or milk to loosen.
Serving
- Serve warm topped with grated Parmesan cheese if desired. Enjoy immediately.
