I still remember the very first time I nailed this Gnocchi with Spinach and Feta—it was a total flavor explosion right in my kitchen. I was chasing that bold, hearty punch that makes every bite unforgettable. Potato gnocchi, when tender and pillowy, mixed with the tangy bite of feta cheese and the fresh earthiness of spinach? Yes, please! This recipe screams Cuba Queen’s bold flavor philosophy: unapologetically rich, vibrantly fresh, and deeply satisfying.
It all started as a quest to find a gnocchi recipe that wasn’t just “good enough.” I wanted something with layers—creamy spinach gnocchi, but with the bite and saltiness that only feta cheese pasta dishes deliver. After testing all kinds of variations—some too bland, others too one-note—I hit the jackpot with this Gnocchi with Spinach and Feta. It’s the kind of dish that makes people widen their eyes, pause mid-bite, and say, “Wow.” That’s the exact moment I knew this spinach feta pasta would be a game-changer for flavor adventurers like you.
This Gnocchi with Spinach and Feta is all about big vibes and bold moves. It’s not just a meal; it’s a celebration in your mouth. The combo of soft potato gnocchi, creamy spinach, and salty feta cheese is a trifecta that turns everyday dinners into flavor parties. Trust me, once you try this, you’ll be excited to share it—and maybe even keep it as your go-to day-one dinner. Let’s get into making this crowd-pleaser!
Ingredients You Need for This:
This Gnocchi with Spinach and Feta ingredient list is SHORT but mighty! Get ready to rock flavors with these essentials:
- 1 pound potato gnocchi (fresh if possible, but frozen works)
- 5 cups fresh spinach leaves, roughly chopped
- 4 ounces feta cheese, crumbled (get the good stuff—authentic Greek feta blows the rest away)
- 2 tablespoons olive oil (extra virgin for that fruity pop)
- 3 cloves garlic, minced (flavor fireworks right here)
- ½ cup heavy cream or full-fat coconut cream for creamy spinach gnocchi vibes
- ½ teaspoon red chili flakes (optional, but adds that subtle heat)
- Salt and freshly cracked black pepper to taste
- ¼ cup grated Parmesan cheese (bonus umami layer)
The secret to epic Gnocchi with Spinach and Feta is using fresh spinach instead of frozen—fresh spinach keeps the texture bright and vibrant. You’ll find the best ingredients for this Gnocchi with Spinach and Feta at your local farmer’s market or a specialty grocer. Splurge on the feta cheese—quality feta turns this feta cheese pasta dish from simple to spectacular.
Budget tip? Use baby spinach bags and pre-crumbled feta when life’s crazy. They still pack bold flavor. Prep your fresh spinach earlier and store it in a dry cloth in the fridge—it preserves crispness for that fresh pop in your creamy spinach gnocchi.
Step-by-Step Instructions:
Ready for the Gnocchi with Spinach and Feta magic? Let’s do this in 6 confident steps—don’t stress, your gnocchi is about to shine.
- Bring a large pot of salted water to a boil. Drop in the potato gnocchi and cook until they float to the surface—about 2 to 3 minutes. Pro tip for Gnocchi with Spinach and Feta perfection: Don’t overcook! Floating means they’re tender, pillowy, and ready. Drain and set aside.
- Heat olive oil over medium heat in a wide skillet. Toss in minced garlic and red chili flakes (if you’re using) and sauté until aromatic—about 1 minute. This is where your Gnocchi with Spinach and Feta starts its flavor journey!
- Add fresh spinach to the skillet. Stir continuously till it wilts, about 2 to 3 minutes. You want that vibrant green color and softness without soggy greens. This fresh spinach step is crucial for that “creamy spinach gnocchi” vibe.
- Pour in the heavy cream, reduce heat to low, and simmer for 2 minutes, letting the sauce thicken slightly. The cream is the secret sauce that brings this spinach feta pasta dish together into a luscious embrace.
- Gently add the cooked gnocchi back into the skillet. Toss everything slowly but thoroughly so the gnocchi soak up that creamy spinach goodness. Sprinkle feta cheese and Parmesan over the top. Your kitchen should be smelling like flavor heaven right now!
- Season with salt and pepper. Give it one last toss, and don’t be shy to taste. Adjust seasonings and more feta, if you like extra tang and salt punch.
In my kitchen, this Gnocchi with Spinach and Feta takes exactly 20 minutes from start to epic finish. Your gnocchi should be soft, saucy, with bursts of bold feta in every bite. While it’s working its magic, grab your camera—this spinach feta pasta is Instagram gold!
Presentation:
People absolutely lose their minds when I serve this Gnocchi with Spinach and Feta at dinner parties. For maximum impact, I plate it on a crisp white dish to make those greens and creamy sauce pop.
Top off each portion with an extra sprinkle of crumbled feta and a drizzle of olive oil. Want to flash big flavor? Add toasted pine nuts or a pinch of fresh lemon zest to brighten the whole dish up.
This is the ultimate crowd-pleaser for weeknight dinners or weekend get-togethers. It’s creamy, satisfying, and hits every craveable flavor note. For a side, pair with a simple arugula salad tossed in lemon juice or a crusty baguette for soaking up any leftover sauce.
If you’re feeling creative with leftovers, turn your Gnocchi with Spinach and Feta into a baked spin—pop it under the broiler with extra cheese for a crispy golden top. I’ve also tested seasonal swaps by adding mushrooms or sun-dried tomatoes for deeper earthiness. For more bold flavor adventures, check out this one-pan gnocchi with spinach mushrooms recipe that takes this idea to another level.
FAQs:
Q: Can I make this Gnocchi with Spinach and Feta spicier?
Absolutely! Add more red chili flakes or toss in diced jalapeños while sautéing garlic. It brings a smoky heat that plays perfectly with the creamy feta cheese pasta dish flavor.
Q: What if I don’t have fresh spinach for my Gnocchi with Spinach and Feta?
You can sub frozen spinach, but squeeze out excess moisture before adding to keep the sauce from getting watery. Fresh spinach still wins for flavor and texture, though.
Q: How do I know when my potato gnocchi is perfectly done?
When they float to the top of the boiling water, that’s your green light. Overcooked gnocchi will get mushy, so keep a close watch!
Q: Can I make this recipe vegan?
Yes! Swap feta for a vegan cheese or add toasted nuts for salt and texture. Use full-fat coconut cream to keep that creamy spinach gnocchi vibe.
Q: How do I store leftovers?
Store your Gnocchi with Spinach and Feta in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of cream or water to keep it moist.
Q: Can I use store-bought gnocchi?
Definitely, frozen or fresh potato gnocchi makes this recipe easy and quick. Some of my favorite takes come from using quality store-bought gnocchi when time is tight.
Q: Any other variations you recommend?
Try adding sun-dried tomatoes, sautéed mushrooms, or fresh herbs like basil or oregano for new flavor vibes. For more ideas, check this pan-fried gnocchi feta recipe for crunchy texture inspiration.
This Gnocchi with Spinach and Feta smashes all expectations and these FAQs prove you’re about to cook with confidence!
Conclusion:
This Gnocchi with Spinach and Feta embodies Cuba Queen’s soul—bold flavors, unapologetic indulgence, and dishes that turn every meal into a celebration-worthy event. It’s your shortcut to creamy spinach gnocchi with a salty feta punch that delivers every single time.
My Gnocchi with Spinach and Feta Power Tips:
- Always use fresh spinach for that crisp, vibrant flavor.
- Don’t overcook your potato gnocchi—floaters are flavor perfection.
- Splurge on good-quality feta—it makes all the difference.
I’ve whipped up versions swapping in mushrooms, sun-dried tomatoes, and even roasted garlic, but the classic Gnocchi with Spinach and Feta is the one that gets the biggest “Wow!” at my table. If you’re chasing a new signature dish that’s bold, comforting, and full of flare, this recipe is your golden ticket. I am 100% confident you’ll impress your crowd and create memorable flavor moments.
Ready to make this Gnocchi with Spinach and Feta your kitchen’s new highlight? Share your kitchen wins and flavor adventures with me—I can’t wait to see what you create. Let’s turn your meals into celebration-worthy feasts!
Oh, and if this recipe rocks your world, you NEED to try other bold bites like these egg muffins with spinach and feta. For more creamy spinach gnocchi flair, this Creamy Spinach and Feta Gnocchi, gluten-free version on Create Cook Share is highly recommended. To get that irresistible pan-fried crunch, check out Knife and Soul’s pan-fried gnocchi feta recipe. And for a crispy twist, New York Times’ crispy gnocchi with spinach and feta recipe is next level. If you love one-pan meals, hit up these one-pan gnocchi with spinach mushrooms recipes—easy, flavorful, and perfect for busy flavor adventurers.
Keep cooking bold, dream big on flavor, and eat like a queen!
Gnocchi with Spinach and Feta
A comforting Italian dish featuring tender gnocchi sautéed with fresh spinach and tangy feta cheese, perfect for a quick and nutritious meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 1 lb potato gnocchi
- 4 cups fresh spinach, roughly chopped
- 1 cup crumbled feta cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp fresh lemon juice
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.
- Add the cooked gnocchi to the skillet and toss gently to combine with spinach and garlic.
- Sprinkle in the crumbled feta cheese, red pepper flakes (if using), and lemon juice. Stir gently until the feta warms slightly.
- Season with salt and pepper to taste. Remove from heat and serve immediately.
Notes
For extra richness, drizzle with a little more olive oil or add toasted pine nuts on top before serving.