Crispy Gnocchi With Spinach and Feta Recipe
If you’re anything like me, you’ll appreciate a meal that’s both incredibly easy and packed with flavor — that’s exactly where this Crispy Gnocchi With Spinach and Feta Recipe shines. Imagine those pillowy little gnocchi getting perfectly crispy on the outside while staying tender inside, mingling with vibrant baby spinach and tangy, crumbly Greek feta. It’s such a satisfying combo that makes you feel like you put in way more effort than you actually did.
Honestly, this recipe is one I turn to when I want a cozy weekday dinner that’s ready in a flash but doesn’t skimp on taste. Plus, the fresh herbs and a squeeze of lemon brighten everything up, making it so much more than just pan-fried gnocchi. I’m betting you’ll love this Crispy Gnocchi With Spinach and Feta Recipe just as much as I do!
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in balancing texture and flavor. From the soft gnocchi that crisps beautifully to the fresh herbs that add bursts of aroma, here’s what you’ll want to pick up at the store.
- Baby spinach: Fresh and tender, it wilts quickly and adds a mild, slightly earthy note that brightens the dish.
- Greek feta, crumbled: Use good-quality feta for that salty, creamy punch that contrasts beautifully with the crispy gnocchi.
- Lemon: Fresh lemon juice and zest elevate the recipe with a burst of acidity – don’t skip it!
- Extra-virgin olive oil: This is your crisping agent and flavor base—choose a fruity one to complement the herbs.
- Salt and pepper: Simple but essential to bring all the flavors together.
- Potato gnocchi: You can use shelf-stable, fresh, or frozen – just keep an eye on cooking times.
- Crushed red pepper: Adds a subtle kick that warms the palate without overwhelming the dish.
- Scallions, thinly sliced: Provide a gentle onion flavor and fresh crunch.
- Chopped dill: I love how dill’s citrusy notes complement the lemon and feta perfectly.
- Chopped mint: Adds a refreshing, unexpected twist that lightens the overall richness.
Variations
One of the best things about this Crispy Gnocchi With Spinach and Feta Recipe is how flexible it is. Over time, I’ve played around with different herbs and cheese to match what I have on hand, and I love encouraging you to make it your own, too.
- Variation: Swap out the feta for goat cheese if you prefer a creamier texture and a slightly tangier flavor—I tried this last winter, and it was a total hit with guests.
- Vegetable boost: Toss in cherry tomatoes or roasted red peppers for some sweetness and color.
- Make it vegan: Use dairy-free feta alternatives and make sure your gnocchi doesn’t contain eggs — the crispy texture still shines through wonderfully.
- Spice level: Increase crushed red pepper or add a pinch of smoked paprika if you like things smoky and spicy.
How to Make Crispy Gnocchi With Spinach and Feta Recipe
Step 1: Prepare and Crisp the Gnocchi
Start by heating your olive oil in a large skillet over medium-high heat. While it warms, if you’re using frozen gnocchi, make sure to thaw and drain them well to avoid sogginess. Add the gnocchi in a single layer, making sure not to crowd the pan — this helps them crisp up nicely. Let them cook undisturbed for about 3-4 minutes or until the bottoms develop a golden-brown crust. Then gently flip and crisp the other side another 3 minutes. Patience here pays off because that perfect crisp is worth it!
Step 2: Wilt the Spinach and Add Flavors
Once your gnocchi are taking on a golden hue, add the baby spinach directly to the skillet. It will look like a lot at first, but it wilts down quickly—give it a minute and stir gently. Now sprinkle in your crushed red pepper, salt, and pepper to taste. This is when those fresh herbs, scallions, and crumbled feta come into play, so add them last to maintain their brightness and texture. Finish with a squeeze of lemon juice and a little zest for that fresh pop.
How to Serve Crispy Gnocchi With Spinach and Feta Recipe
Garnishes
I usually top mine with a bit more chopped dill and mint for extra freshness and that herbaceous punch. Sometimes I drizzle a tiny bit more olive oil if things have dried up a bit while plating. A light crack of black pepper on top seals the deal, and it’s ready to enjoy!
Side Dishes
This crispy gnocchi pairs brilliantly with a simple green salad or some roasted vegetables on the side. If I’m serving it for dinner, I like to keep the sides light so the gnocchi stays the star. A chilled glass of crisp white wine or sparkling water with lemon makes the meal feel a little special, even on a weeknight.
Creative Ways to Present
For a dinner party, I sometimes serve this gnocchi in small ramekins with a sprinkle of extra herbs on top and a wedge of lemon on the side to let guests customize their zing. It also looks beautiful layered in a shallow bowl with a scattering of toasted pine nuts for crunch and a drizzle of chili oil for a subtle kick.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, just pop them into an airtight container once cooled. I’ve found that stored this way in the fridge, the crispiness fades a bit, but the flavors hold up beautifully for about 2-3 days.
Freezing
Gnocchi freezes pretty well if you want to make this dish ahead of time. I like to freeze cooked gnocchi and spinach mixture separately if possible, but if not, freezing the whole thing works too. Just make sure to cool it completely first, then seal it tightly in a freezer bag or container.
Reheating
To bring that crispness back, reheat leftovers in a skillet over medium heat with a splash of olive oil instead of the microwave. It revives the texture and keeps the spinach from getting mushy. Toss gently until heated through and enjoy!
FAQs
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Can I use frozen gnocchi for this Crispy Gnocchi With Spinach and Feta Recipe?
Absolutely! Frozen gnocchi works great, just make sure to thaw and drain any excess moisture before pan-frying. This helps achieve that lovely crispy exterior without steaming them down.
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What if I don’t have fresh herbs like dill or mint?
No worries! You can skip one or both and still enjoy the dish. Fresh parsley is a great substitute, or simply increase the scallions for some fresh flavor. The lemon and feta carry much of the brightness here.
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How do I make the gnocchi extra crispy?
Use a good amount of olive oil and make sure your pan is hot before adding the gnocchi. Give each side enough time to brown without stirring too often. Also, avoid overcrowding the pan so they sear rather than steam.
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Can I add protein to make it a complete meal?
Definitely! Grilled chicken, sautéed shrimp, or crispy chickpeas all pair well and turn this into a more filling option. Add them just before tossing with the spinach and feta.
Final Thoughts
This Crispy Gnocchi With Spinach and Feta Recipe feels like a little celebration every time I make it, even if I just whipped it up after work with minimal prep. I love how it brings simple ingredients together for maximum flavor and texture, proving that good food doesn’t have to be complicated. I hope you enjoy making and savoring this dish as much as I do — it’s one of those recipes that feels both homey and just a touch fancy, perfect for sharing with friends or treating yourself!
Print
Crispy Gnocchi With Spinach and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Crispy Gnocchi with Spinach and Feta recipe is a delightful combination of golden, pan-fried gnocchi with fresh baby spinach, tangy crumbled Greek feta, and vibrant herbs. Enhanced with a squeeze of lemon and a hint of crushed red pepper, this dish offers a perfect balance of crispy texture and fresh, savory flavors. Quick to prepare and packed with Mediterranean-inspired ingredients, it’s a fantastic vegetarian meal for any occasion.
Ingredients
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
- 1 (16- to 17-ounce) package potato gnocchi (shelf-stable, fresh, or frozen)
- ¼ to ½ teaspoon crushed red pepper
Instructions
- Prepare the ingredients. Rinse the baby spinach and pat dry. Thinly slice the scallions, chop the dill and mint, and crumble the Greek feta if not already crumbled. Cut the lemon in half, ready for squeezing.
- Cook the gnocchi. Heat a large skillet over medium-high heat and add 3 tablespoons of the extra-virgin olive oil. Add the gnocchi in a single layer. Cook undisturbed for 3 to 5 minutes until the bottoms are golden and crispy. Flip the gnocchi pieces and cook the other side for another 3 to 5 minutes until crisp and golden on all sides.
- Add the spinach and seasoning. Reduce the heat to medium, add the baby spinach to the skillet with the gnocchi, along with the crushed red pepper, salt, and pepper to taste. Stir gently to wilt the spinach, about 1 to 2 minutes.
- Combine finishing touches. Remove the skillet from heat. Add the crumbled feta, sliced scallions, chopped dill, and chopped mint. Toss gently to combine. Squeeze the juice of both lemon halves over the mixture and drizzle with the remaining 2 tablespoons of olive oil. Mix once more to incorporate all flavors.
- Serve. Transfer the crispy gnocchi with spinach and feta to a serving dish or individual plates and serve immediately, enjoying the combination of crispy texture with fresh, tangy, and herby notes.
Notes
- Use fresh or frozen gnocchi; if frozen, do not thaw before cooking.
- Adjust crushed red pepper according to your spice preference.
- For extra crunch, do not stir the gnocchi too often while frying to allow for crisping.
- Fresh herbs like dill and mint add brightness; feel free to substitute with parsley if unavailable.
- Leftovers can be refrigerated and gently reheated in a skillet to retain crispiness.
Keywords: crispy gnocchi, spinach, feta, Greek feta, pan-fried gnocchi, vegetarian dinner, Mediterranean recipe, quick gnocchi recipe, herb gnocchi, lemon gnocchi
