Creamy Gnocchi With Spinach And Feta (Print version)
Soft potato dumplings in a rich cream sauce with fresh spinach and crumbled feta, ready in 25 minutes.
# Ingredient List:
→ Gnocchi and Vegetables
01 - 1.1 lbs fresh potato gnocchi
02 - 5.3 oz baby spinach, washed
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Sauce
05 - 0.85 cup heavy cream
06 - 0.25 cup vegetable broth
07 - 3.5 oz feta cheese, crumbled
08 - 1 oz grated Parmesan cheese
09 - 1 tbsp olive oil
10 - Salt and freshly ground black pepper, to taste
11 - Pinch of nutmeg
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface, about 2-3 minutes. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
03 - Add the spinach to the skillet and cook until wilted, about 2 minutes.
04 - Pour in heavy cream and vegetable broth. Stir to combine and bring to a gentle simmer.
05 - Add crumbled feta and grated Parmesan. Stir until the cheese is partially melted and the sauce thickens slightly. Season with salt, black pepper, and a pinch of nutmeg.
06 - Gently fold in the cooked gnocchi, tossing until they are well coated in the sauce and heated through. Serve immediately, garnished with extra feta and black pepper if desired.
# Expert Advice:
01 -
- It comes together in under 30 minutes but tastes like something from a cozy Italian restaurant
- The combination of salty feta and velvety cream sauce creates this incredibly rich flavor that feels luxurious without requiring any fancy techniques
02 -
- Overcooking the gnocchi will make them fall apart, so remove them from the boiling water the moment they float to the surface
- The sauce continues thickening off the heat, so remove it from the stove when it still looks slightly thinner than you want
03 -
- Don't rinse the cooked gnocchi with water because the starch on the surface helps the sauce adhere better
- Room temperature cream blends more smoothly into the sauce and is less likely to separate than cold cream straight from the refrigerator