Creamy Gnocchi with Spinach and Feta: Healthy Dinner Inspiration

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Creamy Gnocchi with Spinach and Feta: A Dreamy 20-Minute Dinner

Are you on the hunt for the perfect weeknight dinner? We know how it is: you need something that’s quick, utterly delicious, and guaranteed to please everyone. It often feels like an impossible task, doesn’t it? After a hectic day, the thought of a complex recipe and a sink full of washing up is the last thing anyone wants. We all yearn for food that comforts and simplifies, without ever sacrificing on flavour. If that strikes a chord, we’re delighted to share the solution: our wonderful Gnocchi with Spinach and Feta.

This dish truly is a weeknight saviour. It masterfully combines tender, pillowy gnocchi with fresh spinach, sweet cherry tomatoes, and the distinctively salty tang of feta cheese. It’s a meal that feels both nourishing and wonderfully indulgent. In less time than you’d spend waiting for a takeaway, you can create this beautiful, restaurant-quality dinner in your own kitchen. Let’s begin, shall we?

Why You’ll Adore This Recipe

Ready in a Flash: This is the ultimate quick gnocchi dinner, on the table in under 20 minutes from start to finish. It’s our go-to for those evenings when time is short.
Made with Simple Staples: You just need a few fresh, readily available ingredients to bring this dish to life. There’s no need for a special trip to a gourmet food shop!
Bursting with Fresh Flavours: The harmony of fragrant garlic, sweet tomatoes, tangy feta, and a bright squeeze of lemon creates a vibrant sauce that beautifully coats every piece of gnocchi.
A Hearty Vegetarian Delight: This is a satisfying and substantial Vegetarian gnocchi recipe that we find even the most dedicated meat-lovers enjoy. It’s wholesome, flavourful, and wonderfully filling.
Cleverly Creamy without Cream: We achieve a rich, creamy sauce by using the starchy water from cooking the gnocchi and the melting feta, meaning no heavy cream is needed.

What Exactly is Gnocchi?

For anyone who hasn’t yet had the pleasure, let us introduce you! Gnocchi (pronounced ‘nyoh-kee’) are soft, delicate dumplings with Italian roots. Although they come in many forms, the version most commonly found in UK supermarkets is made with potato, flour, and occasionally egg. They resemble little pillows and have a uniquely soft, slightly chewy texture once cooked.

One of the finest qualities of gnocchi is their incredible speed of cooking. They just need a brief boil for a couple of minutes until they pop up to the surface. For an extra layer of texture, we adore pan-frying them after boiling to create a crisp, golden exterior. While you can certainly how to make gnocchi from scratch, the ready-made kind is ideal for this speedy recipe.

Ingredients for Gnocchi with Spinach and Feta

This recipe celebrates simplicity and lets high-quality ingredients shine. Here is the short list of what you will need:

Gnocchi: A 500g packet of fresh potato gnocchi will serve two to three people generously. You’ll typically find this in the chilled section of your local supermarket.
Olive Oil: A drizzle of good-quality extra virgin olive oil to get everything started.
Garlic: 2-3 cloves, minced or very finely chopped. We’re firm believers that you can never have too much garlic, so adjust to your own preference!
Cherry Tomatoes: Around 250g, sliced in half. As they cook, they break down to form a naturally sweet and rustic sauce.
Fresh Spinach: One or two large handfuls (about 150g). It may look like a mountain to begin with, but it wilts down in moments.
Feta Cheese: 150g, crumbled. For the creamiest result and best flavour, we suggest a block of feta stored in brine.
Vegetable Stock: Just a small splash (around 60ml) to help create the sauce base.
Lemon: The zest and juice from half a lemon, added at the end, will make all the flavours sing.
Seasoning: A pinch of salt, a good grind of black pepper, and a touch of red pepper flakes for a gentle warmth.

How to Make This Easy Gnocchi Dinner: A Step-by-Step Guide

Are you ready to see just how straightforward this is? Follow our simple steps for a fabulous meal in minutes.

Begin with the Gnocchi: Set a large pot of salted water to boil. Add the gnocchi and cook as directed on the package – it’s usually for just 2-3 minutes, until they bob to the surface. Crucially, before you drain them, scoop out and save a mugful of the starchy cooking water. Then, drain the gnocchi and set them aside.
Build Your Flavour Base: As the gnocchi cooks, warm the olive oil in a large frying pan over a medium heat. Add the chopped garlic and red pepper flakes, cooking for about 30 seconds until their aroma is released. Be sure to watch it closely so the garlic doesn’t catch.
Create the Sauce: Tumble the halved cherry tomatoes into the pan. Let them cook for 4-5 minutes, stirring now and then, until they begin to soften and release their juices. You can encourage this by gently pressing them with the back of a spoon. Pour in the vegetable stock and allow it to bubble for a minute.
Wilt the Spinach: Add the spinach to the pan, working in batches if you need to. It will reduce in volume very quickly. Stir everything together until the spinach has wilted into the tomato sauce.
Bring It All Together: Tip the drained gnocchi into the pan. Add about 60ml (a quarter of a cup) of the reserved cooking water. This water is our secret weapon; its starchiness helps the sauce emulsify and cling to the gnocchi, creating a lovely creamy consistency.
Apply the Finishing Touches: Take the pan off the heat. Stir through the crumbled feta, lemon zest, and lemon juice. The warmth of the dish will gently soften the feta, creating a divinely tangy sauce. Season to your liking with salt and pepper, and serve straight away with an extra sprinkle of feta if you fancy.

Top Tips for the Perfect Creamy Gnocchi with Spinach

To help you make this dish truly exceptional, we’ve gathered a few of our favourite tips.

The Key to Perfect Texture

Gnocchi cooks significantly faster than pasta. Watch it carefully and lift it out of the water as soon as it floats to the top. If it’s overcooked, it can become gummy, and we want to preserve that lovely, pillowy bite.

For an Irresistible Crispy Finish

If you love a contrast of textures, you must try this. After boiling and draining the gnocchi, add them to a hot pan with a little butter or olive oil. Fry for a few minutes on each side until they’re golden and crisp, then add them to the sauce. This small extra step is a complete game-changer.

Choose Your Feta Wisely

The feta you select will have a big impact on the final dish. We always opt for a block of Greek feta that comes in brine. It’s far creamier and has a richer, more nuanced flavour than the pre-crumbled varieties, which can often be quite dry. This is key to achieving the best creamy gnocchi with spinach.

Delicious Variations and Serving Suggestions

One of the reasons we love this recipe is its adaptability. Think of it as a brilliant canvas for other flavours, allowing you to create a true Mediterranean gnocchi feast.

Pack in More Vegetables: This dish welcomes other Mediterranean vegetables. Try adding chopped courgettes, sun-dried tomatoes, roasted red peppers from a jar, or a handful of Kalamata olives.
Introduce Some Protein: For those who aren’t vegetarian, this meal is delightful with sliced grilled chicken. A recipe like our Bruschetta Chicken shares a similar flavour profile and would be a perfect match. To boost the plant-based protein, add a can of rinsed chickpeas when you add the tomatoes.
Try a Different Cheese: If feta isn’t your favourite, this recipe is also lovely with crumbled goat’s cheese. Alternatively, stirring in a few dollops of ricotta at the end will give you an extra layer of creaminess.

We think this dish is wonderful served with a piece of crusty bread to soak up all of that glorious sauce. While it’s a complete meal in itself, a simple side salad with a light vinaigrette offers a lovely, fresh contrast. If you’re a fan of comforting, pasta-style meals, we think you’ll also adore our Garlic Parmesan Chicken Pasta Recipe.

FAQ

Q: Is this recipe suitable for making ahead?

A: We believe this dish is at its absolute best when served immediately, as the gnocchi texture is perfect right out of the pan. However, you can certainly store leftovers in a sealed container in the fridge for up to two days. Reheat it gently in a frying pan, adding a splash of water or stock to revive the sauce.

Q: Can I use frozen spinach instead of fresh?

A: Of course! If you’re using frozen spinach, just be sure to thaw it thoroughly first. It’s also very important to squeeze out all the excess liquid before you add it to the pan; this will prevent your sauce from becoming watery. You’ll need about 100g of thawed spinach as a substitute for the fresh.

Q: How can I adapt this recipe to be gluten-free?

A: Making this recipe gluten-free couldn’t be easier! Simply swap the regular potato gnocchi for a gluten-free version. Most large supermarkets now have excellent gluten-free gnocchi available in their ‘free-from’ aisles. All the other ingredients in the recipe are naturally free from gluten.

A Perfect Dinner is Just 20 Minutes Away

And there we have it—a wonderfully simple, deeply flavourful, and truly satisfying meal that you can have on the table in a flash. Our Gnocchi with Spinach and Feta recipe is proof that you don’t need to spend hours in the kitchen to make something special. It’s the ideal answer for busy evenings, delivering comfort, flavour, and nourishment with very little effort.

We truly hope you’ll give this recipe a go sometime this week. We have a feeling it might just become a new staple in your home. When you do try it, we would be thrilled to hear how it turned out! Please leave a comment below or tag us in your photos on social media. Happy cooking!