Creamy Gnocchi with Spinach and Feta Recipe | Healthy Dinner Inspiration

This easy, weeknight-friendly recipe combines soft potato gnocchi with sautéed spinach and tangy feta for a creamy, satisfying dinner that leans lighter without sacrificing flavor. If you enjoy spinach-forward meals, you might also appreciate these spinach smoothie ideas that make green eating simple any time of day.

Ingredients and pantry notes

• 1 pound potato gnocchi (store-bought or homemade), fresh or frozen
• 2 tablespoons olive oil or butter
• 3 cloves garlic, thinly sliced
• 8 ounces baby spinach, packed
• 4 ounces feta, crumbled
• 1/2 cup low-sodium vegetable or chicken broth
• 1/3 cup plain Greek yogurt or crème fraîche for creaminess
• Pinch of red pepper flakes, salt, and black pepper to taste
  Notes: choose firm feta for crumbles that hold texture; Greek yogurt keeps the dish creamy with less fat.

Quick stovetop method

1. Heat oil or butter in a large skillet over medium-high heat.
2. Add gnocchi in a single layer and sear until golden on both sides (about 4–5 minutes); transfer to a plate.
3. In the same skillet, lower heat to medium and sauté garlic until fragrant (30–60 seconds).
4. Add spinach in batches, letting it wilt before adding more.
5. Pour in broth to deglaze the pan, stirring to loosen browned bits. Return gnocchi to the skillet.
6. Stir in Greek yogurt and crumbled feta until the sauce coats everything; season and serve warm.

How to get an ultra-creamy finish

Salt the gnocchi water lightly if boiling; that step improves overall seasoning. Use warm broth to incorporate yogurt smoothly and avoid curdling. Finish with a brief toss off heat so the feta softens but still offers pockets of tang. A small splash of pasta cooking water or a teaspoon of olive oil can help the sauce emulsify.

Flavor tweaks and dietary swaps

Swap regular gnocchi for gluten-free gnocchi if needed, or use cauliflower gnocchi for a lower-carb option. For vegan versions, replace feta with a tangy plant-based alternative and use cashew cream instead of yogurt. For crisp texture, pan-fry gnocchi first; for pillowy softness, simmer briefly in simmering broth before folding in spinach. Explore additional one-pan ideas for more simple gnocchi dinners at this collection of one-pan gnocchi recipes.

Serving suggestions and make-ahead tips

Serve with a squeeze of lemon and extra crumbled feta for brightness. Pair with a simple green salad or roasted cherry tomatoes. You can assemble the skillet up to the point of adding yogurt and feta, cool, and refrigerate for up to 24 hours; reheat gently, then finish with the dairy to preserve texture. Leftovers keep well for 2–3 days; reheat in a skillet with a splash of broth to revive creaminess.

Conclusion

For a gluten-free take on creamy spinach and feta gnocchi, this gluten-free creamy spinach and feta gnocchi recipe shows one reliable variation to follow. If you prefer a crisped exterior on your gnocchi, the New York Times method for crispy gnocchi with spinach and feta offers a helpful alternate technique.