Name: Skillet Lemon Cream Gnocchi with Spinach and Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb potato gnocchi; 1 tbsp olive oil; 1 tbsp butter; 3 cloves garlic (minced); Zest of 1 lemon; Juice of 1 lemon (to taste); ¾ cup light cream or half-and-half; 4 cups baby spinach; ½ cup crumbled feta; Black pepper to taste; Red pepper flakes (optional)

Jump to Recipe Print Recipe

A Bright, Cozy One-Pan Dinner for Busy Nights

Soft gnocchi, a light lemon-cream sauce, and wilted spinach come together in this skillet lemon cream gnocchi with feta, a fresh twist on cozy comfort food that’s trending strongly on Pinterest. Unlike heavier cream sauces, this version stays balanced and bright, making it ideal for weeknight dinners that feel satisfying without being overwhelming.

Close up of creamy gnocchi coated in lemon sauce with spinach and feta

Instead of building the dish around tomatoes or spices, this recipe leans into citrus, gentle creaminess, and salty feta for contrast. Everything cooks in one pan, the timing is forgiving, and the final texture is creamy without being thick or gluey. It’s the kind of recipe that looks impressive in a skillet photo but feels simple once you start cooking.

Why You’ll Love This Recipe

One-pan cooking keeps cleanup simple and stress-free
Bright lemon flavor balances the creamy sauce without feeling heavy
Soft gnocchi with light crisp edges creates great texture in every bite
Spinach adds freshness and color without extra prep
Feta brings a gentle tang that pairs naturally with lemon
Flexible and customizable with easy protein or vegetable add-ins
Weeknight-friendly timing that feels special without extra effort

Ingredients You’ll Need

Gnocchi Base

Shelf-stable or fresh potato gnocchi
Olive oil
Butter

Sauce & Flavor

Garlic
Lemon zest and juice
Light cream or half-and-half
Crumbled feta

Vegetables & Finish

Baby spinach
Black pepper
Optional red pepper flakes

How to Make Skillet Lemon Cream Gnocchi

Before You Begin
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.

Step 1 — Brown the Gnocchi
Heat olive oil and butter in a wide skillet over medium. Add gnocchi in a single layer and cook 4–6 minutes until lightly golden and firm on the outside but soft when gently pressed.

Step 2 — Build the Lemon Cream Base
Reduce heat to medium-low. Add garlic and cook 30–60 seconds until fragrant. Stir in lemon zest and half of the cream. Simmer gently until the sauce slightly thickens.

Step 3 — Add Spinach
Add spinach a handful at a time, stirring until just wilted. Avoid overcooking to prevent excess moisture.

Step 4 — Add Feta (Off Heat)
Remove skillet from heat. Add feta and stir gently until softened but not melted. Add remaining cream if needed for a smoother texture.

Step 5 — Season and Serve
Add black pepper and optional red pepper flakes. Finish with fresh lemon juice before serving warm.

Skillet lemon cream gnocchi with spinach and feta served warm in a pan

How to Serve This Gnocchi

Serve straight from the skillet as a vegetarian main
Pair with a crisp green salad for balance
Add grilled chicken or shrimp if desired
Spoon leftovers into meal-prep containers for lunches

Tips for Best Results

Use a wide skillet so gnocchi can brown properly
Add feta off high heat to avoid grainy texture
Zest the lemon before juicing for better flavor
Taste before adding salt—feta adds natural saltiness

Variations

Mushroom Lemon Gnocchi: Add sautéed mushrooms before the cream
Mediterranean Style: Stir in olives and fresh herbs
Dairy-Light Version: Use extra broth and less cream
Protein Boost: Add rotisserie chicken or white beans
Herb Finish: Fresh basil or parsley just before serving

Each variation keeps the structure intact while changing the flavor profile.

Storage, Reheating, and Make-Ahead

Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating:
Reheat gently on the stovetop over low heat with a splash of cream or water. Stir slowly to maintain the sauce texture.

Make-Ahead:
This dish can be made ahead, but the texture is best the day it’s cooked. If preparing early, slightly undercook the gnocchi so they hold up when reheated.

Common Mistakes to Avoid

Crowding the pan prevents the gnocchi from browning properly
Overcooking the gnocchi makes them soft and gummy instead of tender
Adding feta over high heat can cause a grainy or oily sauce
Skipping the lemon zest reduces the brightness of the dish
Overcooking the spinach releases excess water and thins the sauce
Adding too much cream at once can make the dish heavy

Frequently Asked Questions

Is this dish heavy?
No. The lemon balances the cream, keeping the sauce light and smooth rather than thick.

Can I use frozen gnocchi?
Yes. Cook directly from frozen and allow a little extra time for browning.

Why add feta at the end?
Adding it off heat prevents separation and keeps the sauce creamy.

Can I make it dairy-free?
Use plant-based butter, dairy-free cream, and a vegan feta alternative.

Does this work for meal prep?
Yes, but store portions separately if adding protein later.

Conclusion

This skillet lemon cream gnocchi with spinach and feta offers a fresh, Pinterest-friendly take on cozy one-pan dinners. It’s bright, creamy, flexible, and visually appealing—everything that performs well on saves, clicks, and repeat cooking. If you’re looking for a gnocchi recipe that feels new without being complicated, this version earns a spot in your rotation.

One-pan lemon gnocchi with spinach and feta served as a cozy vegetarian dinner

Skillet lemon cream gnocchi with wilted spinach and crumbled feta served in a pan

Isaac blogger