Crispy Gnocchi Spinach Feta (Print-Friendly Version)
Pan-fried gnocchi paired with fresh spinach and crumbled feta for a satisfying Italian dish.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
1 pound potato gnocchi
02 -
2 tablespoons extra virgin olive oil
03 -
4 cups fresh spinach (approximately 120 grams)
04 -
4 ounces crumbled feta cheese (approximately 115 grams)
05 -
2 cloves garlic, minced
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
1 teaspoon red pepper flakes (optional)
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add the gnocchi and cook following package directions until they float to the top, approximately 2 to 3 minutes. Use a slotted spoon to transfer them to a colander to drain.
02 -
Heat olive oil in a large frying pan over medium-high heat. Add the drained gnocchi and cook undisturbed for 2 to 3 minutes until golden and crispy on one side.
03 -
Turn the gnocchi gently and continue cooking for another 2 to 3 minutes, ensuring crispness on all sides.
04 -
Reduce heat to medium and add minced garlic to the pan. Cook for about 1 minute until fragrant, taking care not to burn.
05 -
Add fresh spinach and stir gently until wilted, about 2 to 3 minutes.
06 -
Season with salt, black pepper, and red pepper flakes if desired. Remove from heat and fold in crumbled feta cheese. Serve immediately.
# Extra Tips:
01 -
For variation, incorporate cherry tomatoes or substitute spinach with kale or Swiss chard. Ensure pan is sufficiently hot for optimal gnocchi crispiness.
02 -
This dish is best served fresh; leftovers can be refrigerated in an airtight container for 1 to 2 days and reheated in a pan to preserve texture.