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
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
- 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