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Feta Cheese Spinach Gnocchi with Tomato Basil Feta Cheese Bacon Sauce

Main Ingredients: Cheese

Yield: 4-6 servings

Recipe courtesy of Christine Familetti, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest



  • 6 ounces feta cheese, crumbled
  • 2 1/4 c. flour (additional flour if needed)
  • 1 pkg. frozen chopped spinach (thawed and drained)
  • 1 egg
  • 1/4 c. water
  • 1/4 tsp. salt


  • 6 ounces tomato basil feta cheese, crumbled
  • 6-8 strip bacon, chopped
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 c. whole milk
  • 1 c. heavy cream
  • 1/4 tsp. tabasco sauce
  • 1/4 tsp. salt
  • 1/8 tsp. fresh ground pepper
  • 3-4 leaf fresh basil, chiffonade cut for garnish



  1. In medium sauce pan, heat and mix spinach and feta cheese until cheese is incorporated into the spinach and melted. Continuously turn so cheese does not burn. Add salt and pepper. Let cool.
    Make a well with the flour on a flat surface. In center of the well add the feta/spinach mixture, water and egg. Mix ingredients and gradually stir in flour. Continue until all flour is incorporated into the form of dough. Knead the dough for a few minutes and add flour if the dough is sticky. Place the dough on a floured flat surface under a glass bowl to rest for a few minutes.
  2. Cut pieces of the dough roll it on with your hands on a well-floured flat surface into a rope 1/2-inch in diameter. Cut into ½ long pieces (flour as needed if sticky). Roll each piece down the back of a fork as you gently press with 2 fingers. The dough should curve around your fingers. Dust them lightly with flour on a towel on a baking sheet.
  3. Cook in a boiling pot of salted water for approximately 8-10 minutes. Drain gnocchi.


  1. In skillet cook bacon until slightly crisp. Drain grease and set aside.
  2. In a sauce pan melt butter and add flour. Continuously stir to create a rue and flour is completely cooked. Add heavy cream while continuously stirring for a few minutes to thicken. Then add the milk. Add tabasco sauce, salt and pepper. Add about ¾ of the tomato basil feta cheese and ¾ of cooked bacon. Reserve the remaining tomato feta cheese and bacon for topping. Stir gently to mix and simmer until slightly thicken.
  3. Add the gnocchi to the tomato basil feta cheese sauce. Gently mix. Place on a serving platter. Sprinkle top with remaining tomato basil feta cheese, bacon and basil.

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