1 lb potato gnocchi

1 tbsp olive oil

1 large onion, finely chopped

2 cloves garlic, minced

10 oz fresh spinach, roughly chopped

4 oz feta cheese, crumbled

½ cup grated Parmesan cheese

¼ cup heavy cream

¼ cup chicken broth (or vegetable broth for vegetarian option)

2 tbsp butter

¼ tsp red pepper flakes (optional)

Salt and freshly ground black pepper, to taste

¼ cup chopped fresh parsley, for garnish (optional)

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Heat a large non-stick skillet over medium-high heat. Add olive oil and once hot, add gnocchi in a single layer. Cook undisturbed for 2–3 minutes until golden and crisp on one side, then stir and cook another 2–3 minutes until evenly browned. Remove from the skillet and set aside.
In the same skillet, reduce heat to medium and melt the butter. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
Add minced garlic and cook for 30 seconds until fragrant.
Pour in the broth and heavy cream, stirring to combine, and bring to a gentle simmer.
Add spinach in batches, stirring until wilted and reduced.
Stir in the feta and Parmesan until partially melted into the sauce.
Return the crispy gnocchi to the skillet and toss to coat evenly.
Season with salt, pepper, and red pepper flakes (if using). Taste and adjust seasoning.
Garnish with fresh parsley and serve immediately.

Use store-bought gnocchi for a quick meal; no need to boil before pan-frying.

Substitute vegetable broth for a vegetarian version.

Swap feta with goat cheese or ricotta for a different flavor.

For added freshness, finish with a squeeze of lemon juice before serving.