Some dishes just feel like a hug in a bowl — and this is one of them. Gnocchi have always reminded me of comfort food, those little pillows of potato that almost melt in your mouth.
But instead of going the traditional Italian way, I give them a Greek touch with creamy feta, fresh spinach, and lemon zest. It’s quick, it’s cozy, and it’s the kind of recipe you can whip up on a weeknight when you’re craving something homemade but don’t want to spend hours in the kitchen.
Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry
500 g potato gnocchi
2 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, sliced
250 mL heavy cream (30–35% fat)
100 g baby spinach
100 g Greek feta, crumbled
Zest of 1 lemon
Salt & freshly ground pepper
Directions
Bring a pot of salted water to the boil. Add the gnocchi and cook until they float, 2–3 minutes. Drain and set aside.
In a large skillet, heat olive oil. Sauté onion for 2 minutes, then add garlic and cook until fragrant. Pour in the cream and season lightly with salt and pepper. Simmer gently for 2–3 minutes until slightly thickened.
Add the gnocchi and toss to coat in the sauce. Stir in the spinach and cook just until wilted.
Remove from heat, fold in the lemon zest and crumbled feta. Serve warm.
Tip: For extra flavor, pan-fry the gnocchi in a little olive oil before adding them to the sauce.
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