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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 on the outside and soft when gently pressed.
  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 the sauce slightly thickens and lightly coats the gnocchi.
  7. Wilt the Spinach
  8. Add spinach in small handfuls and stir until the leaves wilt and reduce in volume, about 1–2 minutes.
  9. Add Feta (Off Heat)
  10. Remove the skillet from heat. Add feta and stir gently until the cheese softens and distributes through the sauce without fully melting. Add remaining cream if needed.
  11. Season & Finish
  12. Add black pepper and optional red pepper flakes. Finish with lemon juice and serve warm.