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Thomas Baker

Crispy Gnocchi With Spinach And Feta: Easy Tantalizing Recipe

Enjoy a delightful pan-fried crispy gnocchi dish featuring vibrant spinach and tangy feta cheese for a flavorful and satisfying meal. This spinach and feta gnocchi bowl is quick to prepare and perfect for weeknight dinners or weekend treats. Experience the best of Mediterranean gnocchi recipe and vegetarian gnocchi dinner all in one.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 pound gnocchi
  • 2 tablespoons olive oil
  • 4 cups fresh spinach About 120 g.
  • 4 ounces feta cheese, crumbled About 115 g.
  • 2 cloves garlic, minced
  • Salt To taste.
  • Black pepper To taste.
  • 1 teaspoon red pepper flakes Optional, for heat.

Method
 

  1. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, usually about 2-3 minutes. Use a slotted spoon to remove the gnocchi and set aside to drain.
  2. In a large frying pan, heat the olive oil over medium-high heat. Once hot, add the cooked gnocchi and cook undisturbed for about 2-3 minutes until golden brown and crispy on one side.
  3. Gently stir the gnocchi and cook for another 2-3 minutes, ensuring they get crispy on all sides.
  4. Reduce heat to medium and add the minced garlic to the pan. Sauté for about 1 minute until fragrant, being careful not to burn it.
  5. Add the fresh spinach to the pan, stirring gently until wilted, about 2-3 minutes.
  6. Season with salt, black pepper, and red pepper flakes if using. Remove from heat.
  7. Stir in the crumbled feta cheese, allowing it to combine with other ingredients. Serve immediately on plates.

Notes

  • For a variation, add cherry tomatoes or other vegetables like bell peppers or zucchini. Ensure the pan is hot enough before adding the gnocchi for the perfect crispy texture. You can substitute the spinach with other leafy greens such as kale or Swiss chard. This dish is best served fresh but can be stored in an airtight container in the fridge for 1-2 days. Reheat on a pan to maintain crispiness.