Fill a large pot with salted water and bring to a boil. Add gnocchi and cook until they float, about 2–3 minutes. Scoop them out with a slotted spoon or drain, reserving 2–3 tablespoons of the cooking water.

Warm the olive oil in a large skillet over medium heat. Add the minced garlic and cook 30–60 seconds until fragrant, stirring constantly so it does not brown.

Add the spinach in batches, stirring each batch until fully wilted, about 1–2 minutes total.

Pour in the cream and turn the heat to medium-low. Stir to combine and let the sauce come to a gentle simmer. Cook a minute or two until it thickens slightly. If the sauce tightens up too much, loosen with a splash of the reserved gnocchi water.

Add the cooked gnocchi and the crumbled feta. Gently toss to coat the gnocchi in the sauce and warm everything through for 1–2 minutes. The feta will soften and add creamy saltiness.

Taste and adjust seasoning with salt and plenty of black pepper. Remember feta adds salt, so season carefully.

Serve hot and offer grated Parmesan at the table if desired.