Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 small yellow onion, 2 cloves garlic
- Add the pre-made potato gnocchi directly to the skillet. Pour in the vegetable broth and scrape the bottom of the pan to loosen any browned bits, which will add extra flavor.1.5 cups (about 8-10 oz) pre-made potato gnocchi, 1.5 cups vegetable broth
- Bring the mixture to a gentle simmer. Cook, stirring occasionally, for about 5-7 minutes, or until the gnocchi begin to float to the surface and are cooked through.
- Reduce the heat to low. Pour in the heavy cream (or half-and-half) and stir gently to combine. Add the roughly chopped fresh spinach, a handful at a time, stirring until it wilts into the sauce.0.5 cup heavy cream, 5 oz fresh spinach
- Sprinkle in the crumbled feta cheese. Continue to stir gently until the feta has melted and created a rich, creamy sauce. Season with black pepper and the optional red pepper flakes to your liking. Taste and adjust seasoning if necessary.4 oz feta cheese, 0.25 teaspoon black pepper, Pinch red pepper flakes
- Once the sauce is creamy and the spinach is wilted, your one pan spinach feta gnocchi is ready to serve.
Notes
Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat on the stovetop with a splash of broth or cream, or in the microwave. Freezing is possible but may affect texture.
