Spinach-Artichoke Gnocchi with Feta

When I’m in the mood for a cozy Italian pasta dish, I choose Spinach-Artichoke Gnocchi with Feta. It’s ready in 35 minutes. This recipe combines soft potato gnocchi with spinach, artichokes, and feta, all in a creamy sauce. It’s perfect for weeknights, with 490 calories per serving, showing that comfort food can be quick and tasty.

Imagine the mix of spinach and artichoke hearts, with lemon zest and basil, on soft gnocchi. The creamy sauce comes from white wine, heavy cream, and melted cheese, baked until golden. This vegetarian-friendly dish is ready in under an hour. It’s a flavorful Italian pasta dish that’s far from ordinary.

My Journey with Spinach-Artichoke Gnocchi with Feta

My love for this Gnocchi Recipe started on a busy Tuesday. I found artichokes in the pantry and thought, why not mix them with spinach and Feta Cheese? My kids asked for seconds, showing it’s a tasty Easy Pasta Recipe.

How This Recipe Became a Family Favorite

It was a last-minute idea but became a Friday favorite. Even my picky sister wanted leftovers. The secret? Crispy gnocchi, creamy sauce, and salty Feta make it a hit.

The Perfect Balance of Flavors

Each bite is a mix of textures and tastes:

• Crispy, pillowy gnocchi soak up the sauce,
• Wilted spinach and artichokes add depth,
• Feta Cheese’s tang cuts through the creaminess,
• Chives and lemon brighten every bite.

Why I Love Cooking with Gnocchi

Gnocchi’s softness lets bold flavors shine. Unlike stiff pasta, it takes on whatever you add. Plus, baking it until golden adds crunch easily. It’s perfect for any night.

The Magic of Gnocchi in Italian Cuisine

Homemade Gnocchi is a beloved part of Italian cooking history. These soft dumplings made from potatoes first showed up in northern Italy in the 1500s. They became a favorite as potatoes became more common. Now, you can find them in stores, making this Italian dish easy for everyone to enjoy.

Every region in Italy has its own gnocchi story. In Tuscany, they have gnudi, which are dumplings made with ricotta and spinach. These dishes were once simple peasant foods but are now celebrated, like my spinach-artichoke gnocchi.

Type	Origin	Main Ingredients	Serving Style
Gnocchi	Northern Italy	Potato, flour, egg	Tossed in sauce
Gnudi	Tuscany	Ricotta, spinach	Sauced separately

Gnocchi’s ridges are perfect for holding onto sauces like pesto or my creamy spinach-artichoke mix. Making them from scratch takes time, but store-bought ones are great for quick meals. Gnocchi’s simplicity has made it a classic favorite. Try it with bold sauces to enjoy its tender texture!

Essential Ingredients for the Perfect Spinach-Artichoke Gnocchi

Every bite of this vegetarian gnocchi depends on top-quality ingredients. I’ve learned through trial and error that the right choices make all the difference in flavor and texture. Here’s what to look for:

Choosing the Right Gnocchi

Start with 12 ounces of gnocchi. I recommend refrigerated potato gnocchi for quick cooking and a light texture. Avoid dried varieties unless you prefer a chewier bite. Check labels for no added preservatives for best results.

• Shelf-stable: Cook 4-5 minutes in boiling water
• Refrigerated: Boil for 2 minutes then pan-fry for crispiness

Selecting Fresh Spinach and Artichokes

Use a 5-ounce package of baby spinach for tender leaves. For artichokes, a 12-ounce package works best—opt for frozen chopped hearts for convenience. Drain canned versions thoroughly to avoid excess liquid.

The Importance of Quality Feta Cheese

A ½-cup of authentic Greek feta adds that signature salty tang. I split this evenly: ¼ cup in the sauce and ¼ cup as a final garnish. For milder flavor, try substituting ½ cup ricotta mixed with ¼ cup feta.

Pantry Staples You’ll Need

• 2 tablespoons extra-virgin olive oil
• 3 minced garlic cloves
• 2 tablespoons unsalted butter
• ½ cup heavy cream (or almond milk for lighter option)
• 1 teaspoon dried Italian seasoning
• 1 tablespoon sliced chives for garnish

These basics tie everything together. Even small details like golden garlic browning make a big difference in the final dish.

Step-by-Step Preparation Guide

Learn to make this Gnocchi Recipe in under 30 minutes. It’s a cozy, cheesy dish. Just follow these easy steps:

1. Heat 1 tbsp olive oil and 2 garlic cloves in a skillet until garlic turns golden. Remove garlic to avoid burning.
2. Cook 16 oz potato gnocchi in simmering water for 4-5 minutes, then pan-fry in butter until crispy. Reserve 1 cup pasta water.
3. Sauté 8 oz spinach and 1 cup artichoke hearts until wilted. Stir in 1 cup cream, 1 cup shredded feta, 1 tsp lemon juice, and seasonings.
4. Combine all ingredients in the skillet, adding pasta water if needed to thin sauce. Simmer 5 minutes. Optional: Bake at 400°F for 15 minutes with panko topping.

• PRO TIP: Taste sauce and add salt/pepper as needed.
• Add ½ cup sun-dried tomatoes for extra tang.
• Freeze leftovers in an airtight container for up to 3 days.

This Easy Pasta Recipe serves 4 and has 445 kcal per portion. If your sauce separates, whisk 1 tbsp cornstarch into milk before adding. This Pioneer Woman-inspired dish is rich in 3380 IU of vitamin A from spinach. Adjust red pepper flakes to taste and serve with crusty bread to soak up the cheesy sauce.

Cooking Techniques That Elevate This Vegetarian Gnocchi Dish

Make your Vegetarian Gnocchi dish stand out with these easy tips. Every step, from texture to flavor, is key. Here’s how I achieve perfection every time.

The Secret to Perfectly Cooked Gnocchi

No need to boil! Just toss store-bought or Homemade Gnocchi in a skillet. Use 1 tbsp butter and 1 tbsp olive oil. Cook over medium heat, stirring often, until they’re golden brown.

The crispy edges and soft center are a game-changer. For Homemade Gnocchi, dry them first to avoid sogginess.

How to Create a Creamy Sauce Without Heavy Cream

Try these alternatives to heavy cream:

• Coconut milk (1/2 cup) for a non-dairy base
• Whole milk for a lighter version
• Roux (melted butter + flour) for a silky texture without dairy

Whisk constantly, but be careful with coconut milk to avoid separation.

Incorporating Spinach and Artichokes for Maximum Flavor

Drain canned artichokes well before starting. Add spinach in two batches to keep it fresh. Toss gently to mix flavors well.

For Homemade Gnocchi, add veggies halfway through cooking. This keeps them crisp and adds flavor to every bite.

Tips for Adding Your Personal Touch

Make your Spinach-Artichoke Gnocchi with Feta truly special with these simple changes. Try adding herbs, different cheeses, or vegan options. This way, you can keep the creamy, cheesy taste you love while making it your own.

Herb Variations That Complement This Dish

• Basil: adds bright, fresh notes
• Oregano: earthy warmth to balance acidity
• Thyme: subtle floral undertones
• Rosemary: aromatic piney depth in small pinches

Alternative Cheeses If You’re Not a Feta Fan

Try these cheeses instead of Feta:

• Provolone: melts smoothly into the sauce
• Fontina: nutty and creamy for gooey layers
• Gruyere: adds umami depth
• Mozzarella: mild and stringy on top

Making It Vegan-Friendly

Replace dairy with these options:

• Coconut milk cream for a dairy-free base
• Vegan Feta alternatives like Kiteck or Miyoko’s
• Plant-based butter instead of unsalted butter
• Nutritional yeast for cheesy umami without dairy

These changes keep the dish hearty and flavorful. They’re great for those who follow a vegan diet without losing out on taste.

Serving Suggestions and Pairings

This Easy Pasta Recipe is a hearty dish. Serve it family-style in a warm cast-iron skillet. It’s perfect for casual dinners or gatherings, with 243 kcal per serving.

• Crisp garlic bread to soak up the sauce
• A zesty arugula salad with lemon dressing
• Ratatouille or chili-lime corn for veggie contrast

Wine lovers will enjoy a crisp Sauvignon Blanc or Pinot Grigio. Non-drinkers can have sparkling water with lemon or iced tea. For a full meal, add:

• Roasted mushrooms with thyme
• Air-fryer shrimp or turkey meatballs
• Beetroot and feta salad for a fresh touch

Stick to classic sides like buttered bread or bold pairings like Air Fryer Frozen Brussels Sprouts. My favorite? A Simple Arugula Salad (5-minute prep!) balances the dish’s richness. For parties, serve with 2 ingredient bread bites or cheesy garlic knots.

Adjust portions based on your crowd. 30 minutes total from start to serve keeps this Easy Pasta Recipe stress-free. Leftover sauce? Toss it with store-bought spinach ravioli for a quick weeknight fix.

Storing and Reheating Your Leftover Gnocchi

Even the best Gnocchi Recipe can have leftovers—though my family rarely lets this Spinach and Artichoke masterpiece linger! Here’s how to keep it fresh and vibrant for days after:

How to Keep Gnocchi Fresh

Let the dish cool completely before transferring to an airtight container. Store in the fridge for up to 4 days. To prevent sogginess, layer the Gnocchi and Spinach and Artichoke mixture separately if possible. Tightly sealed, the creamy sauce and greens stay tasty longest when eaten within 2 days.

Best Reheating Methods

• Stovetop (my favorite): Warm a skillet, add a splash of milk or broth, and gently stir in leftovers. Simmer 2-3 minutes until heated through.
• Microwave: Break apart the Gnocchi and microwave in 30-second bursts, stirring between intervals. Add a drizzle of olive oil to revive moisture.
• Oven: Spread leftovers on a baking sheet, drizzle with olive oil, and bake at 350°F for 10-12 minutes. This works best if reheating quickly.

Freezing Guidelines for Later Enjoyment

Freeze portions in labeled airtight bags or containers for up to 1 month. Separate gnocchi from the spinach and artichoke mixture to retain texture. Thaw overnight in the fridge before reheating. For best results, freeze the Gnocchi and sauce components individually, then recombine when ready to cook.

Note: Cream sauces may separate after freezing. Stir in a bit of broth when reheating to restore creaminess.

Conclusion: Why This Spinach-Artichoke Gnocchi Deserves a Place in Your Recipe Collection

Spinach-Artichoke Gnocchi with Feta is a mix of Italian comfort and fresh flavors. Its creamy sauce and crispy edges make it a hit. I’ve made it many times, even for a dinner party where my fussy niece loved it.

The secret is letting the gnocchi crisp in the pan. Also, balancing tangy feta with savory artichokes is key.

This recipe is flexible. You can use Parmesan instead of feta or add red pepper flakes for spice. Using frozen spinach and pre-cooked artichokes saves time. Yet, the dish tastes like it’s from a fancy restaurant.

It’s rich but not heavy, thanks to just 1/4 cup of cream. Serve it with garlic bread or a green salad for a complete meal. For more quick recipes, try the Marry Me Salmon as a protein-packed side.

Whether you love pasta or are a busy weeknight chef, this dish is impressive and easy. Share your favorite tweaks, like adding lemon zest or extra cheese, in the comments. Your next dinner party will have a star dish.