There’s something about this Gnocchi with Spinach and Feta that just hits home for me every time. It started as a total “I don’t know what to cook” moment—yeah, those nights when your fridge feels more like a mystery box than a source of inspiration. I threw together some potato gnocchi I had stashed in the freezer, fresh spinach, and crumbled feta cheese, thinking, “Let’s see what happens.” Spoiler: it became an instant favorite in my kitchen.
This Gnocchi with Spinach and Feta is the kind of dish that feels like a cozy hug after a busy day. It’s creamy, fresh, and packed with flavor without any complicated fuss. The Italian dumplings soak up the creamy spinach sauce so well, giving each bite that melt-in-your-mouth satisfaction. Plus, it’s a breeze to whip up, making it one of my go-to easy vegetarian pasta meals. It fits perfectly into my everyday foodie life because it’s simple enough for weeknights but special enough to share with friends — and that’s when the real magic happens.
Every time I serve this Gnocchi with Spinach and Feta, I get those little “wow” moments from my people. It feels like a small win, proving you don’t need fancy ingredients to make a meal taste like a treat. If you’re anything like me, juggling busy schedules but craving a tasty, satisfying dinner, I’m so excited for you to try this. Trust me, your kitchen is about to welcome a new favorite. And hey, if you love this, you might also want to peek at a fun twist like my TikTok baked feta pasta with pesto or spinach and feta puff pastry twists—two other ways I’ve enjoyed bringing spinach and feta into the spotlight.
What You’ll Need:
This Gnocchi with Spinach and Feta keeps the ingredient list totally approachable—because good food shouldn’t be complicated or expensive! Here’s what you’ll want to grab to get started:
- 1 pound potato gnocchi – fresh or store-bought works great here. You can find these at most grocery stores near the fresh pasta or frozen section.
- 5 cups fresh spinach – washed and roughly chopped. No fresh on hand? Frozen spinach works too! Just thaw and squeeze out excess water.
- 1 cup crumbled feta cheese – the tangy creaminess is the star. If you want a milder twist, goat cheese is a tasty easy swap.
- 1/2 cup heavy cream – for that luscious, creamy spinach sauce. Out of cream? Whole milk plus a little butter is a fine budget-friendly alternative.
- 2 tablespoons olive oil – for sautéeing.
- 2 cloves garlic, minced – because garlic always adds that punch.
- Salt and pepper – to taste.
- Optional: A squeeze of lemon juice – brightens everything up in the end.
Quick prep tip: Have your feta crumbled and spinach chopped before you start cooking—it makes the process super smooth. Leftovers? No problem. Store them in an airtight container in the fridge for up to 3 days. I often add a sprinkle of extra feta right before reheating; it gives the dish a little fresh zing the second time around.
Budget note: This Gnocchi with Spinach and Feta is kind to your wallet because you’re working with simple staples that stretch well. Potato gnocchi is a great base that fills everyone up without needing a ton of extras, and greens like spinach come packed with nutrition at a low cost.
Here’s my secret little upgrade that takes this Gnocchi with Spinach and Feta from good to “wow”: a little extra crushed red pepper flakes for heat or tossing in some toasted pine nuts for crunch. Totally optional but so good!
Let’s Cook This Together:
Ready to make this Gnocchi with Spinach and Feta magic happen? Here’s how we get there together, step by easy step. Start to finish, this comes together in about 25 minutes—perfect for busy evenings or when you want something tasty on the table without fuss.
- Cook the potato gnocchi: Bring a large pot of salted water to a boil. Drop in your gnocchi and cook until they float to the surface, usually just 2-3 minutes. Scoop them out with a slotted spoon and set aside. Pro tip: Don’t overcook—if they’re a bit firmer, it helps hold up in the creamy sauce.
- Sauté the garlic and spinach: In a wide skillet, heat olive oil over medium heat. Toss in the minced garlic and cook just until fragrant—about 30 seconds. Then add the chopped spinach in batches if needed, stirring until it wilts down. Your kitchen is about to smell incredible here—garlic and fresh spinach mingling is pure comfort.
- Make the creamy spinach sauce: Lower heat, pour in the heavy cream, and stir to combine with spinach and garlic. Let it warm gently, thickening slightly. If the sauce seems too thick, add a splash of pasta water or milk to loosen.
- Add gnocchi to the sauce: Gently fold in the cooked gnocchi, letting them soak up the creamy spinach sauce for a couple of minutes. This is the step where I learned to be patient with my Gnocchi with Spinach and Feta—it makes all the difference.
- Add crumbled feta cheese: Toss in the feta—reserve a handful for garnish if you like. Stir gently until some melts into the sauce, adding tang and creamy goodness.
- Finish with seasoning and lemon: Taste and season with salt, pepper, and a squeeze of lemon juice for brightness. If you want a little heat, sprinkle crushed red pepper flakes here.
While your Gnocchi with Spinach and Feta is doing its thing, pour yourself something to drink and relax. If your dish looks like it has just the right amount of creamy coating, you’re right on track. And no worries if the sauce looks a bit loose – it’ll thicken as it cools.
Quick tip: To save time, you can prep the spinach and garlic the day before or grab store-bought pre-minced garlic—great time savers for busy days.
Serving Suggestions
How to Serve & Savor It:
This Gnocchi with Spinach and Feta truly shines when you serve it with something simple and bright on the side. A crisp green salad with a lemon vinaigrette, or roasted cherry tomatoes, bring out the creamy, tangy flavors perfectly.
My absolute favorite way to enjoy this Gnocchi with Spinach and Feta is on a lazy weekend or when we’re having people over. It’s one of those easy vegetarian pasta dishes that feels special but doesn’t stress me out.
It also pairs amazingly well with a side of garlic bread or light grilled chicken if you’re serving a crowd that wants a bit more protein. For a fresh take, I’ve even tossed leftover Gnocchi with Spinach and Feta into a baking dish, topped it with mozzarella, and baked until bubbly for a cozy casserole style dinner.
Seasonal twist alert: In the fall, I add toasted walnuts and swap some of the spinach for kale—giving it a heartier vibe that’s perfect for crisp evenings.
If you want more everyday foodie inspiration, check out recipes like my one-pan chicken dinner with buttered noodles for a comforting but fuss-free meal.
Your Questions, Answered:
1. Can I prep parts of this Gnocchi with Spinach and Feta ahead?
Absolutely! You can prep your spinach and garlic up to a day ahead and store them in the fridge. Also, cook the gnocchi but hold off on combining with the sauce until you’re ready to eat for the freshest texture.
2. What’s a good swap for feta in this Gnocchi with Spinach and Feta?
Goat cheese or ricotta salata are great easy swaps and maintain that creamy, tangy punch without overpowering the dish.
3. Can I use frozen spinach instead?
Yes! Just thaw and squeeze out as much moisture as you can. Frozen spinach won’t be quite as vibrant, but it still tastes delicious.
4. How can I make this Gnocchi with Spinach and Feta for a bigger crowd?
Double or triple ingredients easily. Just cook the gnocchi in batches, and you might want a bigger skillet or even use an oven-safe dish to combine everything.
5. Can I freeze leftovers?
Freezing is a bit tricky because of the cream sauce and spinach, which can change texture. It’s best enjoyed fresh or refrigerated within 3 days.
6. Any fun variations you’ve tried?
Yep! Adding mushrooms or sun-dried tomatoes kicks it up. If you want protein, sautéed sausage or chicken mix ins are a hit (check out this creamy Italian Gnocchi with sausage, mushrooms, and spinach for more ideas).
7. How do I keep the sauce from being watery?
Leave the sauce to simmer a bit longer uncovered to reduce excess liquid. Also, avoid over-thawing frozen spinach—it’s all about managing moisture.
For more ideas and community love, check out this easy gnocchi with coconut milk and spinach in a Facebook group packed with great tips, or see how others enjoy potato dumplings with tomato sauce and veal bacon for a meaty take on dumplings.
Final Foodie Thoughts:
This Gnocchi with Spinach and Feta holds a special spot in my foodie heart because it proves that simple ingredients can really sing together. It’s the kind of dish that’s easy enough for weekday dinners but feels satisfying and fresh every time.
My Top Gnocchi with Spinach and Feta Tips:
- Use good quality potato gnocchi for that pillowy texture.
- Be patient with your sauce—it thickens up nicely with a little simmer.
- Don’t skip the lemon juice at the end; it makes all the flavors pop.
Three tasty variations I’ve loved: adding crispy bacon bits for a smoky vibe, mixing in mushrooms for earthiness, or swapping cream for coconut milk when I’m craving something a bit lighter and dairy-free.
The version that always gets requested the most is the classic spinach and feta combo—there’s just something about those Italian dumplings soaking in that creamy spinach sauce with crumbled feta cheese that’s a reliable crowd-pleaser.
I encourage you to make this Gnocchi with Spinach and Feta your own. Play with flavors, swap in your favorite greens, or add a twist from your pantry. Cooking should feel joyful and easy, and this dish absolutely delivers on that.
I can’t wait to hear how it turns out for you. Here’s to happy cooking and plenty of “wow” moments in your kitchen with your new go-to easy vegetarian pasta!
If you want more inspiration, you’ll find plenty with my recipes like spinach and feta puff pastry twists or the easy one-pan chicken dinner with buttered noodles for variety in your weeknight rotation. And don’t forget to peek into these lovely community ideas on Facebook for easy gnocchi dishes and beyond!
Gnocchi with Spinach and Feta
Delight in tender gnocchi tossed with fresh spinach and creamy feta for a quick, flavorful Italian-inspired meal that’s both nutritious and satisfying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 500g potato gnocchi
- 2 cups fresh spinach, washed and chopped
- 100g feta cheese, crumbled
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- 1/4 tsp red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
- Reduce heat to low and add the cooked gnocchi to the skillet. Toss gently to combine with spinach and garlic.
- Stir in the crumbled feta cheese and season with salt, black pepper, and red pepper flakes if using.
- Cook for an additional 2 minutes, allowing the flavors to meld together. Serve warm.
Notes
For added protein, consider topping the dish with grilled chicken or toasted pine nuts. A squeeze of fresh lemon juice can also brighten the flavors.