Name: Creamy Spinach Feta Gnocchi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 1 (16 ounce) package gnocchi; 3 tablespoons unsalted butter; 8 ounces chopped pancetta; 2 cups frozen chopped spinach, thawed and drained; 2 cloves garlic, minced; 1/2 cup heavy cream; 1 cup crumbled feta cheese; 1 teaspoon salt; 1/4 teaspoon black pepper; 1 cup grated Parmesan cheese; Flaky sea salt, to taste

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Tom wasn’t thrilled when I mentioned I was making another creamy pasta dish. He was already skeptical of the ingredient list and just didn’t get why I was experimenting with yet another way to make creamy, he called it my ‘obsession.’ When I laid out the dish though, with its vibrant green, pillowy gnocchi, the golden brown, splits of pancetta, and rich swirl of feta-infused cream sauce, he was sold. He took one bite, his eyes lit up, and we were both hooked. The spinach added a creaminess I hadn’t anticipated, and the heartiness of the feta tied the whole thing together. It was a magic combination.

If you’re as drawn to comforting, cheesy goodness as we are, you have to check out my baked rigatoni casserole – a cinch to whip up on a weekday evening. Related Recipe.

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1 (16 ounce) package gnocchi
3 tablespoons unsalted butter
8 ounces chopped pancetta
2 cups frozen chopped spinach, thawed and drained
2 cloves garlic, minced
1/2 cup heavy cream
1 cup crumbled feta cheese
1 teaspoon salt
1/4 teaspoon black pepper
1 cup grated Parmesan cheese
Flaky sea salt, to taste

Why This Recipe Works

It’s a clever blend of comforting flavors and textures. Creamy spinach feta sauce, crispy pancetta, and pillowy gnocchi make this a standout dish.
With such minimal ingredients and a relatively short cooking time, it’s a breeze to make without sacrificing any impact.
A hint of nutty feta and richness from the cream balances out the subtle bitterness from the spinach.

Key Ingredients

When it comes to choosing the right gnocchi, I always opt for store-bought begets tender, light bites. You can’t go wrong with high-quality cheese – try looking for Greek feta for its unique tang, or substitute in the amount of grated Parmesan for flakier texture.

Chopping pancetta is the most crucial step here. Cooking happens into super small peices lends that exciting crispy bit throughout the dish.

Recipe Courtesy of Our Kitchen

Creamy Spinach Feta Gnocchi – Ready in 20 Minutes

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 (16 ounce) package gnocchi

3 tablespoons unsalted butter

8 ounces chopped pancetta

2 cups frozen chopped spinach, thawed and drained

2 cloves garlic, minced

1/2 cup heavy cream

1 cup crumbled feta cheese

1 teaspoon salt

1/4 teaspoon black pepper

1 cup grated Parmesan cheese

Flaky sea salt, to taste

Directions

Bring a large pot of salted water to a boil and cook gnocchi according to package instructions. Drain the gnocchi, then set aside.

In a large skillet, cook crushed pancetta in a clean skillet until crispy.

Add softened butter and minced garlic to the skillet and sauté until fragrant, elevated slightly by the crispy pancetta fat.

Combine cooked gnocchi and wilted spinach in a bowl. Quickly sauté the cream, stirring constantly until slightly thickened, and then pour it over the pasta mixture.

Toss in Parmesan, feta, salt, and pepper, and correct seasoning. Drizzle high-quality olive oil throughout, then immediately serve. The result is creamy yet light – richness from cheese, not fat.