Creamy Spinach and Feta Gnocchi, gluten-free
- Margaret Pahos
- Jun 26
- 3 min read
When Yiayia and Nonna combine forces, you get a rich, creamy, herb-packed Spinach and Feta Gnocchi that’s pure comfort in a bowl. With fresh cream, garlic, leafy baby spinach, and a generous crumble of Greek feta, it’s everything you love about Mediterranean home cooking in one easy weeknight meal. Using pantry-ready traditional gnocchi, this dish comes together in just 30 minutes — no fuss, no stress, just cheesy, herby goodness the whole family will love.
Story Behind the Recipe
I’ve always loved gnocchi — those soft, pillowy bites are just so satisfying. And being Greek, we tend to put our own twist on everything! One day I was craving pasta with a creamy spinach and feta sauce — inspired by the flavours of spanakopita — but I didn’t have any pasta on hand. What I did have was a pack of shelf-stable gnocchi in the pantry, so I decided to give it a go… and the family absolutely loved it. Simple as that — a little Greek flair meets pantry convenience, and a new weeknight favourite was born.
Watch How to Make It
Other Gnocchi Recipes
Creamy Spinach and Feta Gnocchi, gluten-free
Serves 3
Prep Time: 10 minutes
Cook Time: 20 minutes
INGREDIENTS
1 x 500g shelf stable Gluten Free Traditional Gnocchi
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 small brown onion, finely chopped
300mL fresh cream
1 teaspoon dried oregano
¼ cup fresh parsley, finely chopped
¼ cup fresh dill, finely chopped
Salt and freshly cracked black pepper, to taste
¼ cup grated Parmesan cheese
100g baby spinach leaves
2 tablespoons lemon zest
100 g Greek feta, crumbled
INSTRUCTIONS
Cook the Gnocchi
Bring a large pot of salted water to the boil. Add the gnocchi and cook according to the packet instructions — they’re ready once they float to the surface. Drain and set aside.
Sauté the Garlic and Onion
In a large skillet, heat the olive oil over medium heat. Add the onion and cook for 2–3 minutes until soft and translucent, then add the garlic and sauté for a further minute until fragrant.
Make the Cream Sauce
Pour in the cream and bring to a gentle simmer. Stir in the oregano, parsley, dill, salt, and pepper. Add the Parmesan cheese and stir until fully melted and the sauce is creamy.
Add Spinach and Gnocchi
Add the cooked gnocchi and toss gently to coat in the sauce, then stir in the spinach leaves and cook until wilted, about 1–2 minutes.
Finish with Feta and Lemon
Turn off the heat. Add the lemon zest and crumbled feta. Gently fold through, then serve immediately.
Optional Step – Pan-Fry the Gnocchi First
For extra texture and flavour, lightly pan-fry the cooked gnocchi in a little olive oil or butter until golden before adding to the cream sauce. This adds a crisp exterior and enhances the dish’s depth — not essential, but a delicious upgrade.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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