Description
This Crispy Gnocchi with Spinach and Feta is a delightful, quick-to-make dish combining golden, pan-fried gnocchi with fresh baby spinach, tangy Greek feta, and fragrant herbs. Finished with a squeeze of lemon and a hint of crushed red pepper, it’s a perfect balance of crispiness, creaminess, and fresh flavors for a satisfying meal or side dish.
Ingredients
Scale
Produce
- 5 ounces baby spinach
- 1 lemon, halved
- 2 scallions, thinly sliced
- Big handful of chopped dill
- Big handful of chopped mint
Dairy
- 6 ounces Greek feta, crumbled (about 1 cup)
Pantry
- 5 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
- ¼ to ½ teaspoon crushed red pepper
- 1 (16- to 17-ounce) package potato gnocchi (shelf-stable, fresh or frozen)
Instructions
- Prepare the gnocchi: If using frozen gnocchi, thaw them according to package instructions. Pat the gnocchi dry with paper towels if necessary to remove excess moisture, which helps achieve crispiness.
- Cook the gnocchi: Heat 3 tablespoons of extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add the gnocchi in a single layer without overcrowding the pan. Cook, undisturbed, until the bottoms are golden brown and crispy, about 3 to 4 minutes. Flip and cook the other side until crispy, about another 3 to 4 minutes. Remove the gnocchi from the pan and set aside.
- Sauté the spinach: Reduce heat to medium and add the remaining 2 tablespoons of olive oil to the same skillet. Add the baby spinach and cook, tossing occasionally, until wilted but still bright green, about 2 minutes. Season with salt, pepper, and crushed red pepper to taste.
- Combine ingredients: Return the crispy gnocchi to the skillet with the spinach, add the crumbled feta, scallions, chopped dill, and chopped mint. Gently toss to combine and warm through for 1 to 2 minutes, allowing the feta to soften slightly but not melt completely.
- Finish and serve: Remove from heat, squeeze the juice of the lemon halves over the dish, and give a final gentle toss. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while warm and crispy.
Notes
- For crispier gnocchi, use a nonstick skillet and avoid overcrowding the pan during frying.
- You can substitute baby kale or Swiss chard for the spinach if desired.
- Adjust the amount of crushed red pepper to your preferred spice level or omit entirely for no heat.
- Homemade gnocchi can be used but reduce frying time slightly to prevent overcooking.
- Serve this dish with a side of crusty bread to soak up any leftover oil and feta.
Keywords: crispy gnocchi, spinach, feta, Greek feta, pan-fried gnocchi, quick vegetarian meal, Mediterranean gnocchi, herb gnocchi