Creamy Gnocchi with Spinach and Feta served warm with cozy spices — Comforting Creamy Gnocchi with Spinach and Feta you can make today

I published this recipe for Creamy Gnocchi with Spinach and Feta a few years ago after a particularly chaotic week. I needed something that felt like a hug in a bowl, but I didn’t have the energy for a complicated project. It’s perfect for those nights when you want something comforting and quick, much like our popular creamy beef and shells.

I stood in my kitchen, staring at a bag of store-bought gnocchi. I love making my own, but sometimes, you just need a shortcut. That’s when the magic happened.

My secret for this dish isn’t a fancy ingredient. It’s a simple technique I learned from making pasta sauces. You build the creamy sauce right in the pan, using the starchy pasta water. It creates a silky, clingy sauce that coats every single pillow of gnocchi. It’s a game-changer.

Recipe Overview

Cuisine: Italian-Inspired
Category: Main Course
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Why This Recipe is So Special

This recipe is special because it feels indulgent but comes together in a flash. The sauce is creamy without being heavy.

It uses the starch from the gnocchi itself to thicken everything into a perfect, glossy coating. The salty feta and fresh spinach brighten up each bite. It’s my go-to for a meatless Monday that nobody complains about. If you love the spinach and feta combo, you should also try our spinach and feta stuffed chicken for another delicious option.

The Full Ingredient List

Gathering everything before you start is my number one tip for a smooth cooking experience. It makes the process feel so easy.

1 (16-17 oz) package shelf-stable potato gnocchi
2 tablespoons olive oil
3 cloves garlic, minced
1/3 cup sun-dried tomatoes, chopped (optional, but so good!)
1/2 cup vegetable broth
3/4 cup heavy cream or half-and-half
5 ounces fresh baby spinach
4 ounces feta cheese, crumbled
1/4 teaspoon black pepper
Salt, to taste
Fresh basil or parsley for garnish (optional)

My Step-by-Step Method

Follow these steps and you’ll have dinner on the table before you know it. I promise it’s simpler than it looks.

Bring a large pot of salted water to a boil. Cook the gnocchi according to the package directions. Reserve about 1 cup of the starchy pasta water before draining. This is your sauce magic.
While the gnocchi cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sun-dried tomatoes. Cook for just 1 minute until fragrant.
Pour in the vegetable broth to deglaze the pan, scraping up any tasty bits. Let it simmer for 2 minutes.
Stir in the heavy cream and let the mixture come to a gentle simmer.
Add the drained gnocchi directly to the skillet. Toss to coat it in the sauce.
Start adding the fresh spinach in handfuls, letting it wilt down before adding more.
Sprinkle in most of the crumbled feta cheese and the black pepper. Give everything a good stir.
Here’s the key step: Add the reserved pasta water a few tablespoons at a time. Stir constantly until the sauce becomes creamy and clings to the gnocchi. You may not need the full cup.
Taste and add salt only if needed (the feta is already quite salty). Serve immediately, topped with the remaining feta and fresh herbs.

My Top Tips for Success

Use the pasta water. I can’t say this enough. It’s what transforms thin liquid into a luxurious sauce. Don’t skip it!
If your sauce seems too thin, let it simmer for an extra minute or two. It will thicken up as the water evaporates.
For a lighter version, you can use full-fat coconut milk instead of heavy cream. It adds a lovely, subtle flavor.
Want some protein? Add a can of drained white beans or chickpeas when you add the gnocchi. They heat through perfectly.

Common Mistakes to Avoid

I’ve made these mistakes so you don’t have to. Learning from them is part of the fun!

Overcooking the gnocchi. They cook very fast. Follow the package time, and drain them as soon as they float. They’ll finish cooking in the sauce.
Adding all the pasta water at once. Go slow! Add a little, stir, and see how the sauce looks. You can always add more, but you can’t take it out.
Using pre-crumbled feta in a tub. For the best flavor and texture, buy a block of feta and crumble it yourself. It’s creamier and melts into the sauce better.

NUTRITION INFORMATION

Calories: ~450
Carbohydrates: 48g
Protein: 12g
Fat: 25g
Saturated Fat: 13g
Fiber: 4g
Sugar: 3g

*This is an estimate provided by an online nutrition calculator. Values will vary based on specific ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I use frozen spinach instead of fresh?

Yes, absolutely. Use about 1/2 a cup of thawed and thoroughly squeezed-dry frozen spinach. Add it when you would add the fresh spinach.

My sauce broke and looks greasy. What happened?

This usually means the heat was too high when you added the cream. Keep it at a gentle simmer. If it happens, remove the pan from heat and whisk in a splash of cold broth or water to bring it back together.

Can I make this ahead of time?

This dish is best served right away. The gnocchi can become a bit soft if it sits in the sauce for too long. You can prep the ingredients in advance to make cooking super quick.