Place a large nonstick skillet or heavy bottomed pan over medium heat. Add the olive oil and butter. Let the butter melt and sizzle gently.

Add the minced garlic to the pan. Stir constantly for about 30 seconds until fragrant. Do not let it brown.

If you want extra texture, add the uncooked gnocchi directly to the pan and let them cook undisturbed for 2 to 3 minutes until the bottoms are golden and crispy. Then flip them and cook for another minute.

Pour in the heavy cream and broth. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.

If you did not toast the gnocchi, now is the time to add them. Stir them into the sauce. Let them cook in the simmering liquid for about 3 to 4 minutes, stirring occasionally.

Add the fresh spinach in handfuls. Stir gently, and within a minute or two, the spinach will wilt down to a beautiful emerald green. Add a pinch of salt and pepper at this stage.

Sprinkle the crumbled feta and grated parmesan over the top. Stir gently to incorporate. Taste and adjust seasoning. If you like a little heat, add red pepper flakes now.

Squeeze a teaspoon of fresh lemon juice over the dish. Give it one last gentle stir.

Spoon the gnocchi into bowls. Garnish with extra crumbled feta, a drizzle of olive oil, and a few cracks of black pepper.