I still remember the moment when Gnocchi with Spinach and Feta truly found its way into my kitchen repertoire. It wasn’t love at first bite—more like a patient romance, where I tested a few versions before discovering just how comforting and satisfying this dish could be. Italian potato dumplings alone are cozy, but when paired with spinach and that tangy, crumbly feta cheese recipe that sings with every mouthful, you’ve got something truly special.
This Gnocchi with Spinach and Feta quickly became a go-to for busy evenings when I wanted a quick, wholesome meal without sacrificing flavor. It fits perfectly into my baking life because it’s both approachable and impressive—a vegetarian Italian meal that feels thoughtful yet effortless. I love how this spinach pasta dish combines simple ingredients into a creamy gnocchi sauce that’s rich without being heavy. It’s a dish I keep coming back to, especially when I want to share a meal that feels like a warm hug.
If you’re new to making gnocchi meals or just want a reliable, delicious recipe, this Gnocchi with Spinach and Feta is one to have in your rotation. I’m excited to invite you to bake it alongside me, so you can experience the joy of pulling perfectly pillowy Italian potato dumplings coated in that luscious creamy sauce. Baking—and cooking—should be a pleasure, and this recipe certainly is.
What You’ll Need for This Gnocchi with Spinach and Feta:
- 500g potato gnocchi (store-bought works great for quick meals or homemade if you want to get hands-on)
- 200g fresh spinach (washed and roughly chopped)
- 150g feta cheese (crumbled; you can find this easily in most grocery stores)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 small onion (finely chopped)
- 150ml heavy cream (for that creamy gnocchi sauce)
- Salt and freshly ground black pepper to taste
- A squeeze of lemon juice (optional, adds a fresh pop)
If you don’t have fresh spinach, frozen spinach is a fine swap here—just be sure to thaw and squeeze out any excess moisture. For the feta, if you want a milder taste, goat cheese or ricotta can work beautifully as a substitute in this Gnocchi with Spinach and Feta. This recipe is affordable because most ingredients are pantry staples or easy to find. Plus, using store-bought gnocchi saves so much time without losing any of the delightful texture.
I always add a bit extra feta because, well, cheese makes everything better! And prepping the spinach and garlic beforehand is a quick step that ensures your cooking flows smoothly.
How to Make This Gnocchi with Spinach and Feta:
- Start by boiling a large pot of salted water. Once boiling, add your potato gnocchi. Fresh or store-bought, the gnocchi will be ready when they float to the top – usually about 2 to 3 minutes. This is how you know your Italian potato dumplings are perfectly cooked.
- While the gnocchi is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and finely chopped onion. Sauté for about 2-3 minutes, until fragrant and translucent, but be careful not to brown the garlic—that flavor should be gentle and sweet.
- Add the chopped spinach to your skillet and cook for another 3-4 minutes. If you’re using frozen spinach, just heat it through. The spinach will wilt down nicely and blend perfectly into your creamy gnocchi sauce.
- Lower the heat and stir in the heavy cream. Let it warm through, gently simmering for a few minutes until it slightly thickens. This makes the base of your creamy sauce that ties the dish together.
- Drain your cooked gnocchi and transfer them straight into the skillet with your creamy spinach sauce. Gently toss everything to coat the gnocchi evenly—this is where that beautiful creamy gnocchi sauce shines.
- Finally, crumble the feta cheese over the top and stir just enough to combine. The feta will soften slightly but still keep its lovely tangy texture in the dish.
From start to finish, this Gnocchi with Spinach and Feta takes about 20 minutes, making it a terrific option for busy nights. While the sauce simmers, you can clean up your prep mess or enjoy a quick cup of tea—it’s a nice moment before dinner.
If your gnocchi looks clumpy or sticky, a small splash of pasta water or cream can loosen it up. I’ve learned through testing this recipe that being gentle with tossing keeps those tender dumplings whole and pillowy.
Serving Your Gnocchi with Spinach and Feta:
This Gnocchi with Spinach and Feta really shines when served with a simple green salad—think fresh lemon-dressed arugula or peppery watercress for balance. I also love pairing it with a crusty loaf of bread to soak up every bit of that creamy gnocchi sauce.
It’s a perfect vegetarian Italian meal for weeknight dinners, date nights, or casual weekend family meals. I’ve also served it at small gatherings where it’s always a crowd-pleaser thanks to its comforting flavors and satisfying texture.
For simple decoration, sprinkle a little fresh parsley or extra crumbled feta on top. Seasonally, I like to add sun-dried tomatoes in autumn or swap in Swiss chard for the spinach during colder months for a subtle variation.
Leftovers reheat beautifully in a skillet over low heat with a splash of cream or water to loosen the sauce. My family loves having it warmed up for lunch, often adding a fried egg on top to make it an even heartier meal.
If you enjoy this, you might love another spinach and feta twist in my puff pastry recipe.
Common Questions About This Gnocchi with Spinach and Feta:
- Can I make this Gnocchi with Spinach and Feta ahead of time? Yes! You can cook the gnocchi and prepare the creamy spinach sauce ahead, then combine and reheat gently before serving. Just keep leftovers in an airtight container in the fridge for up to 2 days.
- What’s a good substitute for feta in this Gnocchi with Spinach and Feta? Goat cheese is a great option if you want something milder but still tangy. Ricotta works too but will give the dish a different creamy texture.
- Can I use frozen spinach instead of fresh? Absolutely. Just thaw completely and squeeze excess moisture to avoid a watery sauce, which I’ve done many times with great results.
- How can I adjust this Gnocchi with Spinach and Feta for different pan sizes? If you have a smaller skillet, toss the sauce and gnocchi in batches or use a wider pan to ensure the dumplings get coated evenly.
- Is there a way to make this dish gluten-free? Yes! Look for gluten-free potato gnocchi at specialty stores, or make your own using gluten-free flour blends. The rest of the recipe stays the same.
- Can I add other vegetables to this spinach pasta dish? Definitely. Mushrooms or sun-dried tomatoes are favorites in my kitchen, adding extra depth and flavor alongside the spinach.
- How do I know when the gnocchi is perfectly cooked? When the Italian potato dumplings float to the top of the boiling water, that’s your signal they’re ready—soft, tender, and pillowy.
For a lovely baked variation, try the Baked gnocchi with creamy tomato & spinach. If you want inspiration combining potato dumplings with tomato sauce and veal bacon, the Facebook group post is a great resource. Another wonderful recipe to consider is the Creamy Tuscan Chicken and Gnocchi, perfect for a one-pan dinner.
Final Thoughts on This Gnocchi with Spinach and Feta:
This Gnocchi with Spinach and Feta holds a special place in my recipe collection because it’s a dish that proves simple ingredients can come together to create something memorable. It’s one of those recipes that feels fancy but comes together quickly, making it a frequent choice when I want comfort without fuss.
My top tips for this Gnocchi with Spinach and Feta:
- Use fresh spinach whenever possible for the best flavor and texture.
- Be gentle when tossing the gnocchi with the sauce to avoid breaking the dumplings.
- Always crumble a little extra feta on top for that bold finishing touch.
Some of my favorite variations include adding sautéed mushrooms, swapping lemon juice for a splash of white wine in the sauce, or stirring in pine nuts for a bit of crunch. The version with extra garlic and sun-dried tomatoes gets requested most often by family and friends.
I encourage you to make this Gnocchi with Spinach and Feta your own—adjust the flavors, try different cheeses or greens, and add whatever personal touches feel right. At its heart, this recipe is about enjoying simple, satisfying comfort food that anyone can make at home.
I hope you love making and sharing this Gnocchi with Spinach and Feta as much as I do. And if you want more savory inspiration, check out my garlic butter beef bites with creamy mashed potatoes or perhaps my steak with peppercorn sauce to balance a special dinner.
Gnocchi with Spinach and Feta
Delight in tender gnocchi paired with sautéed spinach and creamy feta cheese for a quick, flavorful Italian-inspired meal.
- 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 tablespoons olive oil
- 3 cloves garlic, minced
- 150g fresh spinach
- 100g feta cheese, crumbled
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons pine nuts (optional)
Instructions
- Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions until they float to the surface, then drain.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt, pepper, and red pepper flakes if using.
- Add the drained gnocchi to the skillet and gently toss to combine and heat through.
- Remove from heat, then gently fold in crumbled feta cheese.
- Optional: Toast pine nuts in a dry pan until golden and sprinkle on top before serving.
- Serve warm and enjoy!
Notes
For extra richness, drizzle with a little balsamic glaze or a squeeze of fresh lemon juice before serving.