Creamy Feta Gnocchi Recipe

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This creamy feta gnocchi recipe features soft pillowy gnocchi tossed in a bright and flavorful feta cheese sauce with lemon and parsley. A 20-minute dinner that is easy enough for a weeknight meal, but fancy enough to enjoy on a special occasion.

The creamy sauce is made by sautéing butter, garlic, feta cheese, and adding in some of the gnocchi cooking water to thicken the sauce without using cream. You can add in your favorite herbs to finish this dish – and top it off with extra feta cheese for a kick.

This delicious gnocchi with feta cheese is a fantastic and easy dinner, ready in about 15 minutes. It’s loaded with flavor and turned out so good – definitely a new feta cheese favorite.

Gnocchi are one of my favorite pastas, I love every soft bite. The word gnocchi comes from the Italian word for “little knots” which are perfect descriptions of these little dumplings. I used a store-bought potato gnocchi, which you can find in any major grocery store, or you can make gnocchi from scratch.

This Creamy Feta Gnocchi Recipe Is:

• Bright
• Fresh
• Lemony
• Herby
• Soft & Pillowy
• Comforting
• Satisfying
• Vegetarian

What’s In This Creamy Gnocchi with Feta Cheese Recipe?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

• Feta Cheese – I used a crumbled feta for this recipe, but you can also use a block of feta cheese, mashed with a form before adding to the pan.
• Extra virgin olive oil
• Garlic
• Gnocchi – I love this classic potato gnocchi with is super light, super tender, and so good in this sauce.  Make sure to save the cooking water too which will thicken the sauce.
• Lemon Juice – fresh squeezed is best
• Butter
• Salt & Black Pepper to taste
• Fresh Parsley or fresh basil, for garnish

How Do I Make This Creamy Gnocchi with Feta Cheese?

For the Creamy Gnocchi

1. Cook gnocchi according to package instructions. Once finished cooking, remove from heat and leave in the cooking water for a few minutes (save the water, as it will be used to thicken the sauce).
2. In a pan, add the olive oil over low heat. Add the chopped garlic and sauté for 4 to 5 minutes until the garlic begins to brown. Using a slotted spoon, drain the gnocchi and add into the pan with the garlic. Toss well to combine.
3. Squeeze in the lemon juice, and stir in the feta cheese.  Pour 2/3 cup of the gnocchi cooking water. Stir well, the sauce will thicken as it cooks – if sauce is too thick, add an additional 1/4 cup of cooking water at a time to thin out the sauce. 
4. Once gnocchi is stirred together and a thick sauce has formed, serve hot. Top with an extra sprinkle of feta cheese and fresh parsley.

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Creamy Feta Gnocchi

By Kelly Jensen

This feta gnocchi recipe features soft pillowy gnocchi tossed in a bright and flavorful feta cheese sauce with lemon and parsley. A 20-minute dinner that is easy enough for a weeknight meal, but fancy enough to enjoy on a special occasion. The creamy sauce is made by sautéing olive oil, garlic, feta cheese, and adding in some of the gnocchi cooking water to thicken the sauce without using cream. You can add in your favorite herbs to finish this dish – and top it off with extra feta cheese for a kick.

5 from 3 votes

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Prep Time 3 minutes mins

Cook Time 12 minutes mins

Total Time 15 minutes mins

Course Dinner, Pasta

Cuisine American, Italian

Servings 2 servings

Calories 427 kcal

Equipment

• ▢
  Large Saucepan

Ingredients

  

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Creamy Pesto Gnocchi

• ▢ 1 tablespoon extra virgin olive oil
• ▢ 2 cloves garlic minced
• ▢ 8 ounces gnocchi save cooking water
• ▢ 1 tablespoon lemon juice freshly squeezed
• ▢ 1/2 cup feta cheese crumbled
• ▢ 2/3 cup gnocchi cooking water
• ▢ 1/2 cup fresh parsley
• ▢ 1/3 cup parmesan cheese

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Instructions

 

• Cook gnocchi according to package instructions. Once finished cooking, remove from heat and leave in the cooking water for a few minutes (save the water, as it will be used to thicken the sauce).
• In a pan, add the olive oil over low heat. Add the chopped garlic and sauté for 4 to 5 minutes until the garlic begins to brown. Using a slotted spoon, drain the gnocchi and add into the pan with the garlic. Toss well to combine.
• Squeeze in the lemon juice, and stir in the feta cheese.  Pour 2/3 cup of the gnocchi cooking water. Stir well, the sauce will thicken as it cooks – if sauce is too thick, add 1/4 cup of cooking water at a time to thin out the gnocchi.
• Once gnocchi is stirred together until and a thick sauce has formed, serve the gnocchi. Top with an extra sprinkle of feta cheese and fresh parsley.

Video

Nutrition

Calories: 427kcalCarbohydrates: 46gProtein: 15gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 48mgSodium: 1113mgPotassium: 157mgFiber: 3gSugar: 0.4gVitamin A: 1567IUVitamin C: 24mgCalcium: 382mgIron: 5mg

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