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–+ servings

Skillet Gnocchi with Spinach and Feta

A quick and creamy one-skillet meal featuring tender potato gnocchi, wilted spinach, and tangy feta cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1
Course: Dinner, Pasta, Quick Meals
Cuisine: American, Italian
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb potato gnocchi
  • 1 tbsp California olive oil
  • 2 cloves garlic minced
  • 1 cup heavy cream 240 ml
  • 1/2 cup vegetable broth 120 ml
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 1/4 tsp red pepper flakes optional
  • 4 cups fresh spinach leaves packed
  • 1 cup feta cheese crumbled, about 5 oz
  • 1/4 cup Parmesan cheese grated
  • 1 tbsp Meyer lemon juice freshly squeezed
  • 1 tbsp fresh parsley chopped, for garnish

Method
 

  1. Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Drop in the gnocchi and cook according to package directions until they float to the surface. Drain well and set aside.
  2. In a large skillet, warm the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, taking care not to let it brown.
  3. Pour in the heavy cream and vegetable broth, whisking to combine. Bring the mixture to a gentle simmer. Season with salt, black pepper, and red pepper flakes if using.
  4. Add the spinach leaves to the skillet and stir until they wilt down, about 2 to 3 minutes.
  5. Sprinkle in the crumbled feta cheese and stir gently until it begins to soften and melt into the sauce.
  6. Add the cooked gnocchi to the skillet and toss well, ensuring each piece is coated in the creamy sauce.
  7. Sprinkle the grated Parmesan over the top and stir until the cheese is melted and the sauce is smooth.
  8. Remove the skillet from the heat and stir in the Meyer lemon juice for a bright, fresh finish.
  9. Serve immediately, garnished with chopped fresh parsley.

Nutrition

Calories: 485kcalCarbohydrates: 38gProtein: 14gFat: 32gSaturated Fat: 18gCholesterol: 105mgSodium: 980mgFiber: 3gSugar: 4g

Notes

Substitute heavy cream with half-and-half for a lighter sauce, but expect a thinner consistency. For a vegetarian version, use vegetable broth; chicken broth works too. Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently on the stovetop with a splash of broth. Avoid overcooking the gnocchi in the skillet—they can become mushy. This dish pairs nicely with a crisp green salad and a glass of California Sauvignon Blanc.

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