Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. This creates a flavorful base for our creamy sauce.1 tablespoon olive oil, 2 cloves garlic
- Add the potato gnocchi directly to the skillet with the garlic. Cook according to package directions, which usually involves boiling them in water until they float (about 2-3 minutes). Alternatively, you can pan-fry them from raw for a slightly different texture. Once cooked, drain them if you boiled them separately, or proceed if cooked in the skillet.1 (16-ounce) package shelf-stable potato gnocchi
- Pour the heavy cream into the skillet with the gnocchi. Stir gently to coat the gnocchi. Bring the cream to a gentle simmer.1 cup heavy cream
- Add the grated Parmesan cheese to the skillet and stir until it melts and the sauce begins to thicken. This step creates the luscious, creamy texture that defines this dish.1/2 cup grated Parmesan cheese
- Add the fresh spinach to the skillet, a handful at a time if necessary. Stir gently until the spinach wilts into the creamy sauce. This usually takes only 1-2 minutes.4 cups fresh spinach
- Stir in the crumbled feta cheese. Allow it to warm through for about a minute. Season generously with salt and freshly ground black pepper to taste. If you like a little heat, stir in a pinch of red pepper flakes.1/2 cup crumbled feta cheese, Salt, Pinch red pepper flakes
- Toss everything together to ensure the gnocchi, spinach, and feta are well combined in the creamy sauce. Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
To store leftovers, allow the dish to cool completely. Transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen the sauce.
