Creamy Gnocchi with Spinach and Feta
This creamy gnocchi with spinach and feta recipe is ready in 20 minutes! Pillowy gnocchi pasta meets tangy feta and wilted spinach for an easy weeknight dinner.
You know what? There’s something almost magical about watching gnocchi pasta float to the surface of boiling water. It’s like tiny pillows announcing they’re ready to become dinner—and trust me, this creamy gnocchi with spinach and feta recipe has saved more than a few frantic weeknights at my house.
I discovered this combination last spring when I was craving something that felt like rustic recipes from an Italian deli but needed it done before my kids started their homework meltdown. The result? A dish so comforting and simple that even my picky eater asked for seconds.
This gluten-free version delivers all the Mediterranean flavors you’re craving without any of the fuss. The creamy gnocchi pairs beautifully with tangy feta and nutrient-rich wilted spinach, creating a balanced meal that’s ready faster than takeout could arrive at your door.
Table of Contents
Creamy Gnocchi with Spinach and Feta
Equipment
- Large pot
- Large frying pan
- Slotted spoon
- Colander
- Spatula or tongs
Ingredients
- 1 pound gnocchi (gluten-free) Look for potato-based varieties
- 2 tablespoons olive oil Extra virgin for best flavor
- 4 cups fresh spinach About 120 g, loosely packed
- 4 ounces feta cheese, crumbled About 115 g
- 2 cloves garlic, minced Fresh is essential here
- salt To taste, start with ½ teaspoon
- black pepper To taste, freshly ground preferred
- 1 teaspoon red pepper flakes Optional, adds gentle heat
Instructions
- Bring a large pot of salted water to a rolling boil over high heat. Add your gnocchi pasta and cook following the package directions until each piece floats gently to the surface, typically around 2-3 minutes. Use a slotted spoon to transfer the cooked gnocchi to a colander, letting excess water drain away while you prep the pan.
- Heat the olive oil in a large frying pan over medium-high heat until it shimmers slightly. Add your drained gnocchi in a single layer if possible, then resist the urge to stir—let them sit undisturbed for about 2-3 minutes until the bottoms turn a gorgeous golden brown. This step creates that irresistible crispy exterior that makes this creamy gnocchi with spinach and feta recipe so addictive.
- Gently flip or stir the gnocchi and continue cooking for another 2-3 minutes, encouraging those little pillows to develop a crispy golden crust on multiple sides. The contrast between crispy outside and tender inside is what transforms simple gnocchi pasta into something restaurant-worthy.
- Lower the heat to medium and add your minced garlic to the pan, stirring it around the gnocchi for about 1 minute until it becomes fragrant and lightly golden. Watch carefully here—garlic can go from perfect to burnt in seconds, and we want that sweet, nutty aroma rather than bitter char.
- Toss in the fresh spinach, using tongs or a spatula to gently fold it through the gnocchi. The wilted spinach will shrink dramatically, taking just 2-3 minutes to become silky and tender. As it cooks, it’ll release a bit of moisture that helps create a light sauce around the gnocchi.
- Season everything with salt, black pepper, and red pepper flakes if you’re adding them. Taste and adjust the seasoning—this is your chance to make it perfect. Remove the pan from heat so the residual warmth finishes the dish without overcooking.
- Scatter the crumbled feta cheese over the top and give everything a gentle toss, allowing the cheese to soften slightly and meld with the other ingredients. Serve immediately while the gnocchi pasta is still hot and the feta is just starting to get creamy around the edges.
Notes
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Gnocchi (gluten-free) | 1 pound | Look for potato-based varieties |
| Olive oil | 2 tablespoons | Extra virgin for best flavor |
| Fresh spinach | 4 cups | About 120 g, loosely packed |
| Feta cheese, crumbled | 4 ounces | About 115 g |
| Garlic, minced | 2 cloves | Fresh is essential here |
| Salt | To taste | Start with ½ teaspoon |
| Black pepper | To taste | Freshly ground preferred |
| Red pepper flakes | 1 teaspoon | Optional, adds gentle heat |
Instructions
Step 1: Bring a large pot of salted water to a rolling boil over high heat. Add your gnocchi pasta and cook following the package directions until each piece floats gently to the surface, typically around 2-3 minutes. Use a slotted spoon to transfer the cooked gnocchi to a colander, letting excess water drain away while you prep the pan.
Step 2: Heat the olive oil in a large frying pan over medium-high heat until it shimmers slightly. Add your drained gnocchi in a single layer if possible, then resist the urge to stir—let them sit undisturbed for about 2-3 minutes until the bottoms turn a gorgeous golden brown. This step creates that irresistible crispy exterior that makes this creamy gnocchi with spinach and feta recipe so addictive.
Step 3: Gently flip or stir the gnocchi and continue cooking for another 2-3 minutes, encouraging those little pillows to develop a crispy golden crust on multiple sides. The contrast between crispy outside and tender inside is what transforms simple gnocchi pasta into something restaurant-worthy.
Step 4: Lower the heat to medium and add your minced garlic to the pan, stirring it around the gnocchi for about 1 minute until it becomes fragrant and lightly golden. Watch carefully here—garlic can go from perfect to burnt in seconds, and we want that sweet, nutty aroma rather than bitter char.
Step 5: Toss in the fresh spinach, using tongs or a spatula to gently fold it through the gnocchi. The wilted spinach will shrink dramatically, taking just 2-3 minutes to become silky and tender. As it cooks, it’ll release a bit of moisture that helps create a light sauce around the gnocchi.
Step 6: Season everything with salt, black pepper, and red pepper flakes if you’re adding them. Taste and adjust the seasoning—this is your chance to make it perfect. Remove the pan from heat so the residual warmth finishes the dish without overcooking.
Step 7: Scatter the crumbled feta cheese over the top and give everything a gentle toss, allowing the cheese to soften slightly and meld with the other ingredients. Serve immediately while the gnocchi pasta is still hot and the feta is just starting to get creamy around the edges.
Substitutions
Can’t find gluten-free gnocchi? You can substitute with gluten-free pasta shells or orecchiette for a similar texture and feel. Both shapes hold the wilted spinach and feta beautifully, though you’ll miss that signature pillowy bite of traditional gnocchi pasta.
Not a feta fan? Try crumbled goat cheese for a milder, creamier tang, or use shredded mozzarella if you prefer something that melts more completely. Fresh ricotta dolloped on top at the end also creates a luxurious, creamy finish that transforms this rustic recipe into something extra special.
Need to make it dairy-free? Swap the feta for a plant-based alternative or simply increase the garlic and add a squeeze of lemon juice for brightness. You can also toss in some toasted pine nuts or sunflower seeds for richness and texture that replaces what the cheese would have provided.
Out of fresh spinach? Frozen spinach works in a pinch—just thaw it completely and squeeze out all the excess water before adding it to the pan. You can also use kale, Swiss chard, or even arugula, though each will bring its own unique flavor to this creamy gnocchi with spinach and feta recipe.
Troubleshooting
Gnocchi turning mushy? This usually happens when they’re overcooked in the boiling water or when the pan isn’t hot enough for crisping. Make sure your oil is shimmering before adding the gnocchi, and don’t stir them too frequently during the browning stage.
Spinach releasing too much water? Well… this can make your dish watery instead of creamy. The fix is to cook the wilted spinach over slightly higher heat to evaporate excess moisture quickly, or pat your fresh spinach dry with paper towels before adding it to the pan.
Feta not getting creamy? If your feta stays crumbly rather than melting slightly, try adding it while there’s still a bit of heat in the pan. You can also drizzle in a tablespoon of the starchy gnocchi cooking water before adding the cheese—it helps everything come together into a silky, cohesive sauce.
Garlic burning? Reduce your heat immediately if you notice the garlic browning too quickly. Burnt garlic tastes bitter and can ruin an otherwise perfect dish, so keep your eye on the pan during this step and don’t walk away.
Storage and Meal Prep
Store any leftover creamy gnocchi with spinach and feta in an airtight container in the refrigerator for up to 3 days. The gnocchi will lose some of its crispiness in storage, but the flavors actually meld together beautifully overnight, making leftovers incredibly tasty even if the texture changes slightly.
To reheat, use a skillet over medium heat with a tiny drizzle of olive oil rather than the microwave. This helps restore some of that golden, crispy exterior on the gnocchi pasta while warming everything through evenly—it takes just 5 minutes and makes all the difference.
For meal prep, you can crisp the gnocchi ahead of time and store it separately from the spinach and feta mixture. When you’re ready to eat, simply combine everything in a hot pan for 2-3 minutes until warmed through and the cheese starts to soften.
Serving Suggestions
Serve this rustic recipe alongside a simple hearty lentil soup for a complete, nourishing meal that feels like something straight from an Italian deli. The soup’s earthy flavors complement the tangy feta and wilted spinach beautifully without competing for attention.
Add a crisp green salad with lemon vinaigrette to balance the richness of the gnocchi pasta, or serve crusty gluten-free bread for soaking up any delicious bits left on the plate. A light white wine or sparkling water with lemon makes this feel like a special occasion dinner, even on a random Tuesday.
For family gatherings or holiday meals, double the recipe and serve it in a large, rustic bowl in the center of the table. It’s the kind of dish that makes everyone feel welcomed and satisfied—perfect for Thanksgiving sides or Christmas dinner when you need something that’s both impressive and genuinely delicious.
Variations
Kid-Friendly Version: Reduce or eliminate the red pepper flakes and garlic, and use mild baby spinach. You can also cut the feta in half and add a sprinkle of Parmesan instead, which most kids find more familiar and less intimidating.
Protein Boost: Toss in some cooked chicken breast, Italian sausage, or white beans during the last few minutes of cooking. For a vegetarian protein punch similar to these sticky sesame chickpeas, add roasted chickpeas for extra texture and nutrition.
Mediterranean Style: Add halved cherry tomatoes, Kalamata olives, and fresh oregano for a more robust, sun-drenched flavor profile. A splash of white wine during the spinach cooking stage creates a restaurant-quality sauce that’ll make you feel like you’re dining seaside.
Dairy-Free Adaptation: Skip the feta and finish with nutritional yeast, lemon zest, and toasted pine nuts. This combination creates a cheesy, nutty flavor that satisfies those creamy cravings while keeping the dish completely plant-based and just as delicious.
Autumn Twist: Replace spinach with chopped kale and add roasted butternut squash cubes, dried cranberries, and a drizzle of balsamic glaze. Man, oh man… this version is perfect for cozy fall dinners and captures all those warm, seasonal flavors we crave as the weather cools.
Creamy Gnocchi with Spinach and Feta FAQs
Can I use pre-packaged gluten-free gnocchi for this recipe?
Absolutely! Most grocery stores now carry excellent gluten-free gnocchi pasta in the refrigerated or frozen sections. Just check that the package is specifically labeled gluten-free, as traditional gnocchi contains wheat flour—look for brands made with potato starch or rice flour instead.
How do I know when the gnocchi is perfectly cooked?
The gnocchi is done boiling when it floats to the surface of the water, usually after 2-3 minutes. After that, the pan-frying creates a golden, crispy exterior while keeping the inside tender and pillowy—you’ll see the color change to a beautiful light brown.
What’s the best way to crisp gnocchi without it sticking?
Make sure your pan is hot and the olive oil is shimmering before adding the gnocchi. Avoid overcrowding the pan, and resist stirring for the first 2-3 minutes—this allows a proper crust to form, which naturally releases from the pan when it’s ready to flip.
Can I make this creamy gnocchi with spinach and feta recipe ahead for meal prep?
You can prep components separately—crisp the gnocchi and store it in one container, keep the wilted spinach separate, and leave the feta uncrumbled. Combine everything in a hot pan when you’re ready to eat for the best texture and flavor.
Best way to make this dish more filling?
Add protein like grilled chicken, shrimp, or white beans to make this rustic recipe more substantial. You can also serve it over a bed of additional greens or alongside these creative apple pie rice paper rolls for a fun, balanced meal.
Can I double this recipe for a crowd?
Yes! Just use two large pans to crisp the gnocchi properly, as overcrowding will steam them instead of creating that golden crust. According to trusted Mediterranean cooking guides, spinach provides excellent nutrition for gatherings, making this an ideal choice when feeding multiple people.
Final Thoughts
This creamy gnocchi with spinach and feta recipe proves that gluten-free cooking doesn’t mean sacrificing flavor or spending hours in the kitchen. With just seven main ingredients and 20 minutes, you’ll have a dish that tastes like it came from your favorite Italian deli but feels nourishing enough for a weeknight family dinner.
The beauty of this rustic recipe lies in its flexibility—swap ingredients based on what you have, adjust the seasonings to your family’s preferences, and make it your own. Each time you prepare it, you’ll discover new ways to customize this simple base into something that perfectly fits your mood and needs.
Whether you’re new to gluten-free cooking or you’ve been at it for years, this gnocchi pasta dish will quickly become one of those recipes you turn to again and again. It’s reliable, delicious, and always ready to save the day when you need something comforting, quick, and genuinely satisfying.
For more naturally gluten-free comfort food inspiration and beginner-friendly kitchen guidance, explore our essential gluten-free recipe collection and discover how simple and joyful gluten-free cooking can truly be.
