Creamy Gnocchi with Spinach and Feta
A quick and comforting dish that combines soft gnocchi with a creamy sauce, fresh spinach, and tangy feta cheese, perfect for weeknight dinners or special occasions.
Ingredients
For the Gnocchi
- 2 pounds potatoes Starchy potatoes like Russet or Idaho are preferred.
- 1 cup all-purpose flour Amount may vary based on potato moisture.
For the Sauce
- 2 cups fresh spinach Cook until wilted.
- 1 cup heavy cream Can substitute with half-and-half for a lighter option.
- 1/2 cup feta cheese Crumbled.
- 1/2 cup parmesan cheese Grated.
- 2 cloves garlic Minced.
- to taste salt
- to taste pepper
- 1/2 teaspoon red pepper flakes For added heat.
Instructions
Prepare the Gnocchi
- Boil whole, unpeeled potatoes until fork-tender, drain, and let cool slightly before peeling.
- Mash the potatoes until smooth, avoiding lumps that affect texture.
- Create a well in the mashed potatoes, add flour, and mix until a soft dough forms, being careful not to over-knead.
- Roll the dough into logs and slice into bite-sized pieces, using a fork to create ridges for sauce adherence.
Prepare the Sauce
- In a large skillet, heat olive oil over medium heat, add minced garlic, and sauté until fragrant.
- Add the fresh spinach and cook until wilted.
- Pour in the heavy cream while stirring and bring to a simmer.
- Mix in the feta and parmesan cheese until melted, seasoning with salt, pepper, and red pepper flakes.
Combine
- Cook the gnocchi in salted water until they float to the surface, about 2-3 minutes.
- Gently toss the gnocchi into the cream sauce to ensure an even coat.
- Serve hot, garnished with additional feta and freshly cracked black pepper.
Notes
Rest the gnocchi dough for 30 minutes for better texture. Adjust flour based on potato moisture. Store leftovers in an airtight container in the refrigerator for up to three days.