Creamy Gnocchi with Spinach and Feta

A cozy skillet of comfort

There’s something about a simple, saucy bowl that feels like a warm hug — and that’s exactly what Creamy Gnocchi with Spinach and Feta delivers. Imagine pillowy gnocchi coated in a silky, tangy cream sauce studded with salty crumbles of feta and bright pockets of wilted spinach. The first spoonful is creamy and rich, the feta adding a pleasant tang that keeps the dish from feeling too heavy, and the garlic peeking through just enough to make you smile.

I reach for Creamy Gnocchi with Spinach and Feta on chilly weeknights, when I want something quick but special, or when friends drop by and I want to serve something that looks like effort but tastes like home. The aroma of garlic, cream, and melting cheese fills the kitchen as it cooks — it’s the kind of smell that makes everyone gather around the stove. If you like dishes that combine creamy textures and a hint of briny cheese, you might also enjoy warming breakfast-baked dishes like Baked Feta Eggs with Tomatoes and Spinach, which play on similar flavors in a different format.

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Why you’ll love this recipe

• Pillowy gnocchi meets a luscious, tangy sauce — it’s comfort food with a bright twist.
• It’s fast enough for weeknights but pretty enough for casual dinner guests.
• The flavor balance (creamy, salty, garlicky, and vegetal) keeps each bite interesting.
• Minimal ingredients, maximum satisfaction — you can make this even when your pantry is sparse.

How to make Creamy Gnocchi with Spinach and Feta

First, get the gnocchi cooking so everything else comes together quickly. While the gnocchi simmers, sauté the garlic in olive oil until it becomes fragrant — that first scent is always the best part. Next add the spinach and watch it collapse into emerald green ribbons; this is when the pan starts to smell amazing. Pour in the heavy cream and sprinkle in the feta, stirring until the cheese melts into a textured, creamy sauce. Finally toss the drained gnocchi into the skillet, give it a gentle stir so each pillowy piece gets coated, and finish with a quick taste for salt and pepper. It’s simple, satisfying, and ready in about 20 minutes.

Ingredients

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

The gnocchi are the stars here — their soft, tender texture soaks up sauce beautifully. Fresh spinach adds color, lightness, and a touch of earthiness; baby spinach works best because it wilts quickly and stays tender. Feta brings a briny, tangy edge that keeps the cream sauce from feeling too heavy; use a block-style feta crumbled by hand for better texture. Heavy cream gives richness and a silky mouthfeel; if you want a slightly lighter sauce, use half-and-half, but the sauce will be less luxurious. Olive oil is where the garlic gently blooms, releasing flavor without burning.

Substitutes: Use frozen spinach if that’s what you have — thaw and squeeze out excess liquid before adding. For a vegetarian version that keeps the tang, try a creamy goat cheese instead of feta for a slightly milder, creamier result. If you need a dairy-free version, swap the heavy cream for a full-fat coconut milk and use a dairy-free feta alternative, though the flavor will shift noticeably.

If you want more ideas that play with feta and roasted flavors, check out this Easy Creamy Feta Roasted Red Pepper Dip for an appetizer that shares many of the same flavor notes.

Directions

Start by cooking the gnocchi according to the package instructions. Most packaged gnocchi only need to boil for a few minutes until they float — that’s your cue. Drain them well and set them aside while you build the sauce; letting them rest keeps them from getting soggy.

Next, place a large skillet over medium heat and add the olive oil. Toss in the minced garlic and sauté for about a minute until fragrant, stirring so the garlic softens but doesn’t brown. You’ll notice that sweet garlic aroma fill the kitchen; that’s the foundation of the sauce.

Add the fresh spinach to the skillet and cook until it’s wilted, stirring occasionally. The spinach will quickly reduce down; don’t be alarmed by the volume change — it’s normal for two cups of fresh spinach to become just a few spoonfuls. Once the greens are tender, pour in the heavy cream and sprinkle in the crumbled feta. Stir constantly as the feta warms and softens; the mixture will become creamy and slightly textured. If the sauce looks thicker than you expect, give it a few minutes — the cream will loosen and the feta will blend more fully.

Return the cooked gnocchi to the skillet and toss gently to combine, making sure each gnocchi gets coated in that creamy sauce. Give it a quick taste and season with salt and pepper to your preference; remember that feta is salty, so you may need less salt than you think. Finish with a sprinkle of grated Parmesan if you like an extra layer of savory depth, then serve immediately while it’s warm and silky.

How to serve Creamy Gnocchi with Spinach and Feta

Serve this dish straight from the skillet or plated neatly with a final dusting of grated Parmesan and a few extra feta crumbles on top for visual appeal. It works wonderfully as a weeknight main with a simple green salad and a crisp white wine, or as a cozy side alongside roasted chicken or grilled salmon for a more substantial meal. The dish looks beautiful when the bright green spinach peeks through the creamy sauce and the white feta contrasts against the golden edges of lightly seared gnocchi. For a touch of crunch, add toasted pine nuts or breadcrumbs on top before serving.

This recipe shines at dinner parties and casual gatherings — it’s comforting without being heavy, and the color and texture make it feel elevated. Serve family-style for a relaxed meal where everyone can help themselves.

How to store Creamy Gnocchi with Spinach and Feta

Leftovers keep well in the refrigerator for up to 3 days in an airtight container. The sauce will firm up as it cools; when reheating, warm it gently on the stove over low heat with a splash of milk or cream to loosen the sauce back up, stirring to return it to a silky consistency. A quick microwave warm-up also works — add a tablespoon of cream or milk and cover loosely to retain moisture.

To freeze, portion the gnocchi into freezer-safe containers and keep for up to 2 months. Thaw in the refrigerator overnight before reheating. For best texture after freezing, reheat in a skillet to recreate some of the original creaminess and to help any edges get a little crisp.

Tips for perfect Creamy Gnocchi with Spinach and Feta

• Don’t overcook the gnocchi. When they float, they’re done — overcooking makes them gummy.
• Use block feta crumbled by hand for the best texture; pre-crumbled feta can be powdery.
• Keep your garlic from burning by sautéing it over medium heat and stirring often; burnt garlic tastes bitter.
• If the sauce becomes too thick, stir in a splash of pasta water, milk, or cream to loosen it. A little liquid goes a long way.
• Taste before you add extra salt — feta is salty and can carry the dish on its own.

If you’re a fan of creamy, spinach-forward dishes and want more ideas, you might enjoy the flavor profile of this Irresistibly Creamy Knorr Spinach Dip, which offers another take on rich, spinach-packed recipes.

Variations

• Lemon and herb: Add 1 teaspoon of lemon zest and a tablespoon of chopped fresh parsley or dill at the end to brighten the dish. The citrus cuts through the cream and complements the feta beautifully.
• Sun-dried tomato: Stir in 1/3 cup chopped sun-dried tomatoes with the spinach for a sweet-tangy note and an extra punch of color. It pairs nicely with the salty feta.
• Protein boost: Add cooked chicken breast, sautéed shrimp, or crispy pancetta when you add the gnocchi to turn this into a heartier meal. Make sure any added protein is fully cooked and warmed through before serving.
• Gluten-free: Use a gluten-free gnocchi or make your own potato gnocchi from gluten-free flour to keep this recipe accessible to those avoiding gluten.
• Lighter version: Swap heavy cream for half-and-half or a mixture of milk and Greek yogurt (stirred in off-heat to prevent curdling) for a lighter sauce with a tangy note.

FAQs

Q: Can I use frozen gnocchi for this recipe?
A: Yes, frozen gnocchi work fine. Follow package instructions for cooking time — they may take a minute or two longer than fresh. Just be sure to drain them well so the sauce doesn’t get watery.

Q: My sauce separated — how do I fix it?
A: If the sauce looks grainy or separated, turn down the heat and add a small splash of cream or milk while stirring vigorously. The extra liquid helps emulsify the sauce back together. Avoid overheating; gentle heat keeps the cream smooth.

Q: Is feta necessary, or can I use another cheese?
A: Feta is central to the salty, tangy profile of this dish, but you can substitute goat cheese for a creamier tang or ricotta for a milder, silkier finish. Keep in mind that the overall flavor will shift slightly with each swap.

Q: Can I make this ahead of time for a dinner party?
A: You can prepare the components (cook the gnocchi, wilt the spinach, and make the sauce) a few hours ahead and keep them separate. Reheat gently on the stove, combine, and toss just before serving so the gnocchi stays pillowy and the sauce stays silky.

Q: How can I make this more kid-friendly?
A: If kids prefer milder flavors, reduce the feta by half and add a little more cream or a mild cheese like mozzarella. You can also finely chop the spinach so it blends into the sauce more subtly.

Conclusion

Creamy Gnocchi with Spinach and Feta is one of those recipes that feels special but is totally doable on an ordinary night. It balances comforting creaminess with a bright feta tang and the fresh pop of spinach, and it comes together quickly with pantry-friendly ingredients. If you love this Creamy Gnocchi with Spinach and Feta, save it for later or share it with someone who’d enjoy it too — it’s the kind of recipe people ask for twice.