I love those weeknights when dinner feels like a warm hug on a plate. Tonight’s meal is one of those simple, cozy dishes that turns a busy day into something gentle and delicious. As the garlic sizzles and the cream begins to coax the feta into a silky, tangy sauce, the kitchen fills with a scent that always slows me down and makes me smile.

Creamy Gnocchi with Spinach and Feta shows up in my rotation because it is fast, forgiving, and somehow fancy without any fuss. It’s the kind of stove-top comfort that welcomes leftovers for lunch and pairs beautifully with a crisp salad. If you love pasta night but want something different, try it alongside a hearty, cheesy linguine like this Cajun Ground Beef Linguine with Velveeta and Creamy Garlic Alfredo for a night that feels indulgent and homey.

Short prep. Big flavor. Little clean up. That’s my kind of weekday miracle.

Kitchen Essentials You’ll Need — Creamy Gnocchi with Spinach and Feta

A few trusty tools make this recipe smooth and stress free. You do not need anything fancy, just equipment that helps you move quickly and keep textures perfect. A roomy skillet allows the cream and cheese to thicken without scalding. A slotted spoon makes tossing tender gnocchi into the sauce effortless. A microplane or small grater brightens the dish with a sprinkle of Parmesan when you want it.

Large skillet or sauté pan with lid
Medium pot for boiling gnocchi
Slotted spoon or spider
Sharp knife and cutting board
Microplane or grater

These items keep the process joyful and quick. The skillet is my favorite because it lets the sauce reduce around the gnocchi, coating each pillowy bite with creamy, garlicky goodness. A lid is handy to wilt spinach quickly without overcooking.

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

This dish strikes a lovely balance between comfort and brightness. Gnocchi are little potato pillows that soak up flavor in a way regular pasta cannot. When they meet a tangy, salty feta cream and a pile of vibrant spinach, every forkful feels layered and satisfying. There is a softness from the gnocchi and cream. There is a bright, slightly briny pop from the feta. The garlic is warm and fragrant. The spinach adds color and a leafy bite.

What makes it special

Texture contrast: pillowy gnocchi and slightly tangy, creamy sauce
Flavor harmony: savory garlic, tangy feta, and a hint of pepper
Speed: dinner on the table in about 20 to 30 minutes
Versatility: easy to add proteins or vegetables

It is approachable enough for a weeknight and pretty enough for friends. The feta melts into the cream in a rustic, slightly chunky way that makes the sauce feel homemade. There is comfort without heaviness, and the spinach keeps it feeling lively. If you want to make a dinner that feels nurturing but not fussy, this recipe is a keeper.

Creamy Gnocchi with Spinach and Feta Ingredients

You will use a short list of ingredients that come together in under half an hour. The backbone is simple and pantry friendly, but the flavors come alive through technique and timing.

Gnocchi, Fresh spinach, Feta cheese, Olive oil, Garlic, Heavy cream, Salt, Pepper, Parmesan cheese (optional)

To round things out I often keep a few pantry staples on hand like a small knob of butter for richness, a splash of broth if the sauce is too thick, or a pinch of crushed red pepper for warmth. Use good quality feta for the best tang and texture. If you prefer smoother sauce, crumble the feta finely and stir it in slowly so it melts evenly into the cream. A small grating of Parmesan on top adds umami and a golden finish when serving.

Step-by-Step Instructions

Cook the gnocchi according to package instructions until tender. Bring a medium pot of salted water to a gentle boil. Add the gnocchi and watch for them to rise to the surface and float for about 30 seconds to 1 minute longer. They should be tender and pillowy when you taste one.
In a large skillet, heat olive oil over medium heat. Warm the oil until it shimmers but does not smoke. Tilt the pan to coat the surface so the garlic browns evenly.
Sauté minced garlic for 1-2 minutes until fragrant. The aroma will bloom quickly and the garlic should be just beginning to turn golden at the edges. Stir constantly to avoid burning and release that sweet, toasty fragrance.
Add fresh spinach and cook until wilted. Pile in the spinach and toss it quickly; in a minute or two it will collapse into glossy dark green ribbons. If there is extra moisture, let it evaporate for a moment so the sauce does not become watery.
Pour in heavy cream and bring to a gentle simmer, stirring to thicken. The cream will steam and tiny bubbles will gather at the edges. Stir constantly and reduce the heat slightly so the cream thickens into a silky coating.
Stir in crumbled feta cheese, salt, and pepper. The feta will soften and create a slightly chunky, tangy sauce. Taste as you season. The feta provides saltiness so add salt sparingly and adjust the pepper to your liking.
Toss the cooked gnocchi into the skillet, mixing to coat with the creamy sauce. Use a slotted spoon to transfer the gnocchi straight from the pot to the pan so each piece picks up sauce. You should see the gnocchi glistening and evenly coated.
Serve hot, optionally topped with freshly grated Parmesan cheese. Plate immediately while the sauce is warm and slightly glossy. A final grating of Parmesan or a crack of black pepper makes it sing.

Fun Variations You Can Try

Add protein: Stir in shredded rotisserie chicken or crumbled Italian sausage for heartier meals.
Make it spicy: A pinch of red pepper flakes or a drizzle of chili oil brings a gentle heat contrast.
Swap the greens: Try baby kale or arugula for peppery notes instead of spinach.
Lighter version: Substitute half-and-half for heavy cream and add a splash of chicken or vegetable broth to keep the sauce from getting too thick.
Mediterranean twist: Add sun-dried tomatoes and kalamata olives for briny-sweet complexity.
Make it vegan: Use dairy-free cream, a plant-based feta, and sauté in olive oil for a compassionate swap.
Crisp finish: After tossing, transfer gnocchi to a hot oven-safe skillet and broil briefly with Parmesan for a golden crust.

If you enjoy rich, cheesy weeknight meals, pairing a side of garlic-butter linguine with spinach and sausage can turn dinner into a feast. Try this Cheesy Garlic Butter Linguine with Beef Sausage and Spinach for an indulgent complement or serve this gnocchi as the star with a light salad.

How I Love to Serve It

I love to spoon this creamy gnocchi into shallow bowls so the sauce pools around each tender pillow. A final finish of freshly cracked black pepper and a small grating of Parmesan creates a comforting aroma that invites everyone to dig in. Serve it with a crisp green salad dressed in lemon vinaigrette. The acidity cuts through the richness and keeps the meal balanced.

For texture contrast add a crusty baguette to mop up the last spoonfuls. When I’m hosting, I also offer a simple side of roasted cherry tomatoes. Their sweetness brightens the creamy sauce. Soft candlelight and a low playlist make this feel like a cozy dinner that took more effort than it did.

If you want a restaurant vibe, scatter toasted pine nuts and finely chopped parsley over the top for a nutty crunch and herbaceous lift. This dish is forgiving so you can adapt it to mood, season, and what’s in your fridge.

Helpful Tips from My Kitchen

Gnocchi cooks quickly so have everything else ready before you boil the water. Fresh spinach should be rinsed and shaken dry to avoid watering down the sauce. When sautéing garlic use medium heat and keep it moving; burnt garlic will add bitterness.

If your feta is very dry, crumble it fine and let it sit in the warm cream off the heat for a minute to soften. If the sauce separates or becomes too thick add a splash of the reserved gnocchi cooking water; the starchy liquid helps bind the sauce and keeps it silky.

Taste as you go and adjust seasoning slowly. Feta brings salt, so season lightly at first. If you prefer a smoother sauce, blend a portion of the feta with the cream before stirring it into the pan. Use fresh black pepper for the best aromatic lift. Lastly, serve immediately. This dish is best warm and freshly tossed so the textures and flavors are at their peak.

Important Cooking Reminders

Use caution with hot oil and boiling water to avoid splatters and steam burns.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat with a splash of cream or broth to loosen the sauce.
Avoid overcooking the gnocchi; they should be tender but not mushy.
Do not burn the garlic; if it darkens too quickly lower the heat immediately.
If the sauce is too thin, simmer briefly until it thickens; if too thick, add reserved pasta water or a splash of broth.
Check feta saltiness before adding extra salt to prevent an overly salty dish.

Nutritional Information (Estimated)

This comforting plate delivers a satisfying balance of carbs, cream, and protein from the cheese and gnocchi. A typical serving (about one generous bowl) is approximately 500 to 650 calories depending on portion size and whether additional Parmesan or butter is used. Carbs come primarily from the gnocchi. Fat content is moderate to high because of the heavy cream and cheese. Protein is modest from the feta and can be boosted by adding chicken or sausage.

Calories: ~500–650 per serving
Carbs: ~45–60 g
Fat: ~25–40 g
Protein: ~10–20 g

Recipe Details

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 3–4 servings

Common Questions You Might Have

Can I use frozen gnocchi instead of fresh or dried?

Yes. Frozen gnocchi work beautifully. Cook them straight from frozen in boiling water; they will float when done. Just watch closely because timing can be a minute or two different. Drain gently and add to the sauce right away so they absorb flavor without getting soggy.

How do I prevent the sauce from separating?

Keep the heat moderate and stir frequently. If the cream gets too hot it can separate. If separation begins, remove from heat and whisk in a little reserved gnocchi cooking water. The starch helps bind and smooth the sauce. Also, crumble feta finely so it melts more evenly.

Can I make this ahead for a dinner party?

You can prepare components ahead. Cook gnocchi and refrigerate separately. Warm the cream and wilt the spinach, then combine just before serving so the gnocchi does not become gummy. If you must assemble early, keep the sauce slightly looser and reheat gently with a splash of water or cream before tossing with gnocchi.

Conclusion — Creamy Gnocchi with Spinach and Feta

When life is busy I reach for recipes that feel like comfort but do not demand hours of attention. This Creamy Gnocchi with Spinach and Feta is exactly that kind of meal. The pillowy gnocchi wraps itself in a tangy, garlicky cream that is brightened by wilted spinach. Every spoonful is a memory of simple dinners at home, of low light and good conversation, of cozy nights when I want to feel nourished and cared for.

I love how adaptable this recipe is. A quick swap of greens or a sprinkle of red pepper flakes can change the entire mood. It is forgiving when life gets in the way and elegant enough to serve friends without fuss. Keep your favorite loaf of bread at the ready and a light salad for contrast. Then sit down, breathe, and enjoy a bowl that tastes like a small, delicious hug.

Creamy Gnocchi with Spinach and Feta

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A cozy and indulgent dish featuring tender gnocchi tossed in a creamy, tangy feta sauce with vibrant spinach.

Ingredients

Scale

1 package of gnocchi
2 cups fresh spinach
1 cup feta cheese, crumbled
2 tablespoons olive oil
2 cloves garlic, minced
1 cup heavy cream
Salt to taste
Pepper to taste
Parmesan cheese (optional, for serving)

Instructions

Cook the gnocchi according to package instructions until tender.
In a large skillet, heat olive oil over medium heat.
Sauté minced garlic for 1-2 minutes until fragrant.
Add fresh spinach and cook until wilted.
Pour in heavy cream and bring to a gentle simmer.
Add crumbled feta cheese, salt, and pepper, stirring to combine.
Toss the cooked gnocchi into the skillet, mixing to coat with the creamy sauce.
Serve hot, optionally topped with freshly grated Parmesan cheese.

Notes

Use good quality feta for the best flavor. Adjust seasoning to taste, keeping in mind that feta is salty.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 4g
Sodium: 600mg
Fat: 36g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 18g
Cholesterol: 80mg

Keywords: gnocchi, creamy, spinach, feta, weeknight meal