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

Skillet Lemon Cream Gnocchi with Spinach and Feta

This skillet lemon cream gnocchi is a bright, one-pan dinner made with tender gnocchi, a light lemon-cream sauce, fresh spinach, and feta. Ready in about 30 minutes, it’s a simple, cozy meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner
Cuisine: American / Mediterranean-Inspired
Calories:
Ingredients Method

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

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Brown the Gnocchi:
  4. Heat olive oil and butter in a wide skillet over medium heat. Add gnocchi in a single layer and cook 4–6 minutes, stirring occasionally, until lightly golden and firm on the outside.
  5. Build the Sauce Base:
  6. 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 slightly thickened.
  7. Wilt the Spinach:
  8. Add spinach in small handfuls, stirring just until wilted. Avoid overcooking to prevent excess moisture in the sauce.
  9. Add Feta (Off Heat):
  10. Remove the skillet from heat. Add feta and stir gently until softened into the sauce. Add remaining cream if needed for a smoother consistency.
  11. Season & Finish:
  12. Add black pepper and optional red pepper flakes. Finish with lemon juice to brighten the flavor before serving warm.
  13. Cooking Notes
  14. Cooking Notes:
  15. Prep takes about 10 minutes, and cooking takes approximately 20 minutes, for a total time of 30 minutes. Cook the gnocchi until lightly golden, simmer the cream gently, and remove the skillet from heat before adding feta to keep the sauce smooth and balanced.