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A close-up photo of a delicious serving of Creamy Gnocchi with Spinach and Feta in a white bowl.

Ultimate Creamy Gnocchi with Spinach and Feta

This quick and indulgent one-pan dish features pillowy potato gnocchi sautéed until golden, then simmered in a rich, creamy garlic and herb sauce with fresh spinach and tangy feta cheese. It's a comforting, restaurant-quality meal that comes together in under 30 minutes. Perfect for a satisfying weeknight dinner that feels special.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup vegetable or chicken broth
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped for garnish

Equipment

  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board

Method
 

  1. Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions until they float to the surface. Drain and set aside.
  2. While the gnocchi cooks, heat olive oil in a large skillet over medium-high heat. Add the drained gnocchi in a single layer (work in batches if needed) and cook for 3-4 minutes, turning occasionally, until golden brown on several sides. Remove gnocchi from the skillet and set aside.
  3. In the same skillet, reduce heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
  4. Pour in the heavy cream and broth, stirring to combine. Add the nutmeg, salt, and pepper. Bring the sauce to a gentle simmer and let it cook for 2-3 minutes until slightly thickened.
  5. Add the fresh spinach to the skillet in handfuls, stirring until it wilts down, about 2 minutes.
  6. Return the browned gnocchi to the skillet, stirring to coat them in the creamy sauce. Let everything heat through for 1-2 minutes.
  7. Remove the skillet from the heat. Stir in half of the crumbled feta and all of the grated Parmesan cheese until melted and creamy.
  8. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with the remaining crumbled feta and fresh chopped parsley.

Notes

For a lighter version, substitute half-and-half or whole milk for the heavy cream, but note the sauce will be less rich and thick. Add cooked, shredded chicken or sautéed mushrooms for extra protein. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop with a splash of broth or milk to loosen the sauce. For a crispier texture, you can pan-fry the gnocchi directly without boiling first, but ensure they are cooked through.