Creamy, comforting dinners don’t need a long ingredient list or complicated steps, and this Creamy Gnocchi with Spinach and Feta is a simple and cozy option many people enjoy. Made entirely in one pan, this dish brings together soft gnocchi, tender spinach, juicy tomatoes, and tangy feta in a warm, velvety sauce. It’s a meal you can prepare on a busy evening without much effort, while still enjoying satisfying flavors and textures.

What makes this recipe especially appealing is how quickly it comes together while still feeling thoughtfully prepared. Each ingredient plays a role, from the gentle heat of chili to the subtle aroma of fennel and the richness of toasted pine nuts. Everything cooks in layers, allowing the flavors to build naturally without heavy cream or complicated techniques.

Whether you’re cooking for family, guests, or simply yourself, this recipe delivers a cozy, restaurant-style meal with minimal cleanup and maximum reward.

Why You’ll Love This Recipe

• Ready in about 30 minutes, making it a practical choice for weeknight dinners.
• Made entirely in one pan for easy cooking and minimal cleanup
• Creamy and comforting without using heavy cream
• Pillowy gnocchi with lightly crisped edges for great texture
• Fresh spinach adds color and balance without overpowering the dish
• Feta melts into the sauce for a rich, tangy finish
• Flexible recipe that pairs well with chicken, shrimp, or roasted vegetables
• Simple ingredients and straightforward steps with reliable results

Ingredients You’ll Need

Gnocchi & Vegetables

• 2 cups fresh gnocchi
• 3 cloves garlic, minced
• 1 red chili, deseeded + finely chopped
• 2 medium tomatoes, chopped
• 3⅓ cups baby spinach, washed

Flavor Boosters

• 2 tsp fennel seeds
• 2 tbsp pine nuts
• Freshly ground black pepper

Cooking Base

• 1 tbsp butter
• 1 tbsp olive oil

Tools & Equipment

• Large skillet or frying pan
• Pestle and mortar (for the fennel)
• Wooden spoon
• Knife + cutting board
• Measuring spoons

Before You Begin:
Preheat your pan and prepare all ingredients. Cooking times and results may vary depending on your stove, pan material, and gnocchi type. Use the visual cues provided in each step and adjust heat as needed to prevent burning.

How to Make Creamy Gnocchi with Spinach and Feta

This recipe builds flavor in layers — every step adds richness and depth.

1. Release the Flavor from the Fennel

Lightly crush fennel seeds and toast gently over medium heat. Adjust heat as needed to prevent burning. Remove once fragrant.

2. Toast the Pine Nuts

Toast pine nuts 2–3 minutes, stirring often, until lightly golden and fragrant. Remove immediately so they do not over-brown.

3. Pan-Fry the Gnocchi

Add butter and olive oil. When gently bubbling, add gnocchi in a single layer. Cook 4–6 minutes until edges turn lightly golden and centers feel soft when pressed. Transfer to a plate.

4. Toast the Fennel

Add the crushed fennel seeds to the pan. Toast for 1–2 minutes until the pan smells warm and aromatic.

5. Sauté the Garlic & Chili

Reduce heat to medium-low. Add garlic and chili. Cook 30–60 seconds until softened and fragrant. Reduce heat if garlic begins to brown.

6. Add the Tomatoes

Add tomatoes and cook 3–5 minutes until they soften and release juices. Maintain a gentle simmer to prevent sticking.

7. Wilt the Spinach

Add the spinach and stir until the leaves fully wilt and soften.

8. Bring Everything Together

Return gnocchi to the pan. Add feta and warm gently over low heat for 1–2 minutes, stirring lightly. Avoid boiling to prevent separation.

9. Serve

Finish with toasted pine nuts and fresh black pepper.

What to Serve with This Gnocchi

Serve it on its own or pair it with:

• Garlic bread or cheesy toast
• Crisp arugula salad
• Grilled chicken or shrimp
• Roasted vegetables
• Light soup or antipasto

Storage & Reheating Tips

Refrigerate leftovers up to 3 days.
Freeze up to 2 months after cooling completely.
Reheat gently over low heat, adding a splash of water or broth if the sauce thickens. Avoid boiling to prevent separation. Reheat only once for best results.

Common Mistakes to Avoid

• Overcrowding the pan: Gnocchi must fry, not steam.
• Skipping the fennel toasting: You lose major flavor.
• Using cheap feta: Quality feta melts creamier.
• Not rinsing spinach: Grit ruins the dish.
• Overmixing: Gnocchi can break — fold gently.

A Little History of Gnocchi

Gnocchi has been a beloved Italian comfort food for centuries. Traditionally made from potatoes and flour, it was created to be filling, affordable, and hearty for families across Italy.

Regional variations developed over time, from ricotta-based Roman gnocchi to pumpkin versions in Northern Italy. This modern version layers Mediterranean flavors — creamy feta, tomatoes, spinach, and toasted pine nuts — creating a rich, wholesome twist on the classic.

Frequently Asked Questions

Can I use frozen gnocchi in this recipe?
Yes, frozen gnocchi works well. You can add it directly to the pan without thawing. Just monitor the texture and give it a minute or two longer if the pieces seem firm. The visual cue to check is softness when gently pressed.

2. How can I make this meal dairy-free?
You can substitute the feta with a dairy-free version or leave it out entirely. If you want extra creaminess, a small splash of coconut cream or a spoonful of dairy-free yogurt can help lightly thicken the sauce. Keep the heat low so the sauce warms evenly.

3. What can I use instead of feta?
Goat cheese, ricotta, or cream cheese are common substitutes. Each one softens differently, so add gradually and adjust the heat to prevent sticking. Start with a small amount and increase until the sauce reaches the texture you like.

4. How can I make this dish more filling?
For a heartier meal, you can add cooked chicken, sautéed shrimp, or roasted vegetables. Stir them in at the end and warm gently so the textures stay intact. Chickpeas or white beans also work if you prefer a plant-based protein.

5. Is this recipe good for meal prep?
Yes. The dish keeps well for up to three days in the refrigerator. The sauce will thicken as it cools, so add a splash of water or broth while reheating. Reheat slowly over low heat and stir occasionally to keep the sauce creamy.

Final Thoughts

This Creamy Gnocchi with Spinach and Feta proves that comfort food can be fast, flavorful, and incredibly simple. With just one pan, fresh ingredients, and 30 minutes, you get a warming dish full of texture and richness — perfect for hectic weeknights or relaxed dinners at home. Once you try it, it’ll quickly become a regular in your rotation thanks to its satisfying flavor and effortless cleanup.

Recipe Card

Creamy Gnocchi with Spinach and Feta

Author: Isaac Blogger
Course: Main Course
Cuisine: Italian-Inspired
Method: One-Pan Skillet
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Before You Begin

Prepare all ingredients and equipment before starting. Cooking times may vary depending on stovetop heat and pan type. Keep heat on low to medium-low when adding feta or when the sauce thickens to prevent sticking or separation. Use the visual cues described in each step to adjust cooking time as needed.

Ingredients

Gnocchi & Vegetables

• 2 cups fresh gnocchi
• 3 cloves garlic, minced
• 1 red chili, deseeded and finely chopped
• 2 medium tomatoes, chopped
• 3⅓ cups baby spinach, washed

Flavor Boosters

• 2 tsp fennel seeds
• 2 tbsp pine nuts
• Freshly ground black pepper, to taste

Cooking Base

• 1 tbsp butter
• 1 tbsp olive oil

Cheese

• ⅓ cup feta cheese, crumbled

Instructions

1. Toast the Pine Nuts
   Add pine nuts to a dry skillet over medium heat. Toast 2–3 minutes, stirring often, until lightly golden and fragrant. Remove and set aside so they do not over-brown.
2. Pan-Fry the Gnocchi
   Add butter and olive oil to the pan. When bubbling gently, add gnocchi in a single layer. Cook 4–6 minutes, stirring occasionally, until edges turn lightly golden and the centers feel soft when pressed. Transfer gnocchi to a plate.
3. Toast the Fennel
   Add crushed fennel seeds to the same skillet. Toast 1 minute over medium heat, or until the aroma increases. Keep heat moderate to avoid burning.
4. Sauté Garlic & Chili
   Reduce heat to medium-low. Add garlic and chili. Cook 30–60 seconds, stirring gently, until softened and fragrant. If garlic begins to brown, reduce heat immediately.
5. Add Tomatoes
   Add chopped tomatoes and cook 3–5 minutes, stirring occasionally. The tomatoes should soften and release juices to form a light sauce.
6. Wilt the Spinach
   Add spinach and stir gently until leaves wilt and soften evenly, about 1–2 minutes.
7. Combine & Add Feta
   Return gnocchi to the skillet. Add feta and stir gently over low heat for 1–2 minutes, allowing the cheese to soften slightly and blend into the sauce. Avoid boiling to prevent separation.
8. Serve
   Season with black pepper and scatter toasted pine nuts on top before serving.

Storage & Reheating

• Refrigerate: Store in an airtight container up to 3 days.
• Freeze: Cool completely and freeze up to 2 months.
• Reheat: Warm gently over low heat. Add a small splash of water or broth if sauce thickens.
• Safety Note: Do not boil when reheating, as dairy may separate.

Nutrition (Approx. per serving)

Calories: ~420
Protein: ~12g
Carbs: ~48g
Fat: ~22g
Sodium: ~520mg
Values are estimates and vary based on ingredients and brands.