Bring a large pot of salted water to a boil, then add the potato gnocchi and cook for 2-3 minutes, or until they float, then drain and set aside.

While gnocchi cooks, heat olive oil in a large skillet over medium heat, add chopped onion and cook until softened for 3-5 minutes, then add minced garlic and cook for 1 minute until fragrant.

Add fresh spinach to the skillet, cooking in batches if needed, and stir occasionally until fully wilted.

Pour in vegetable broth and heavy cream, bringing the mixture to a gentle simmer while stirring.

Add cooked gnocchi and crumbled feta cheese to the skillet, stirring gently to combine until the feta softens and melts into the sauce, then season with salt and pepper to taste.

Ladle into bowls and, if desired, garnish with red pepper flakes or fresh herbs.