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Creamy Spinach and Feta Gnocchi, gluten-free
eva watts

Creamy Spinach and Feta Gnocchi, gluten-free

Creamy spinach and feta gnocchi made with gluten free gnocchi, fresh herbs, parmesan, and lemon for a rich savory meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3
Course: Dinner
Ingredients Equipment Method

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

Equipment

  • Large pot
  • Colander
  • Large skillet
  • Wooden spoon or spatula
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

Cook the Gnocchi
  1. 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
  1. 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
  1. 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
  1. 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
  1. Turn off the heat. Add the lemon zest and crumbled feta. Gently fold through, then serve immediately.