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–+ servings
A close-up of a dark bowl filled with creamy gnocchi, wilted spinach, and crumbled feta cheese.

Creamy Gnocchi with Spinach and Feta Recipe

This recipe offers a delightful and nutritious vegetarian dish that is easy to prepare. It balances creamy textures with fresh flavors, making it a satisfying meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Spinach Base
  • 5 ounces baby spinach
  • 3 ounces Greek feta, crumbled about 1/2 cup
  • 1/2 lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Salt
For the Gnocchi
  • 1 (16- to 17-ounce) package potato gnocchi shelf-stable, fresh or frozen
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 2 scallions thinly sliced
  • 1 big handful chopped dill
  • 1 big handful chopped mint
  • 2 tablespoons extra-virgin olive oil
  • 3 ounces Greek feta, crumbled about 1/2 cup
  • 1/2 lemon juice
  • Pepper

Equipment

  • Large bowl
  • 12-inch cast-iron or nonstick skillet

Method
 

  1. Place the spinach into a large bowl. Add half of the feta, juice of 1/2 lemon, 1 tablespoon of olive oil and a big pinch of salt. Rub the ingredients into the spinach to tenderize it. Let it sit to soften while you cook the gnocchi.
  2. Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any stuck together. Cook for 8 to 10 minutes, tossing every 2 minutes, until golden and crispy. Let cool in the pan for 5 minutes to further crisp.
  3. Add the gnocchi to the spinach mixture. Add the crushed red pepper, scallions, dill, and mint. Drizzle with about 2 tablespoons of olive oil, add the remaining crumbled feta, and toss to combine. Squeeze the remaining lemon juice over the top and serve.

Notes

This recipe is naturally gluten-free if you use gluten-free gnocchi. It's a quick and flavorful meal perfect for weeknights.

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