This crispy gnocchi with spinach and feta is a simple Italian-inspired dish that brings big flavor with minimal effort. I pan-fry pillowy gnocchi until golden, then toss them with wilted spinach, garlic, and tangy crumbled feta. It’s a quick and satisfying vegetarian meal perfect for weeknights or when I want something hearty without the hassle.
Why You’ll Love This Recipe
I love how this recipe transforms a pack of store-bought gnocchi into something truly crave-worthy. Pan-frying gives the gnocchi a golden, crispy exterior that contrasts perfectly with the creamy feta and tender spinach. It all comes together in one pan, in under 30 minutes, with just a few staple ingredients. Plus, it’s flexible—I can mix in extra veggies or spices depending on what I have on hand.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 pound gnocchi
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2 tablespoons olive oil
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4 cups fresh spinach (≈120 g)
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4 ounces feta cheese, crumbled (≈115 g)
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2 cloves garlic, minced
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Salt, to taste
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Black pepper, to taste
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1 teaspoon red pepper flakes (optional)
Directions
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I bring a large pot of salted water to a boil, then add the gnocchi and cook them according to package instructions—usually just until they float, about 2–3 minutes. I remove and drain them with a slotted spoon.
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In a large frying pan, I heat olive oil over medium-high. I add the cooked gnocchi and let them cook undisturbed for about 2–3 minutes, until the bottoms are golden and crispy.
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I gently stir or flip the gnocchi to crisp the other sides, cooking for another 2–3 minutes.
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I lower the heat to medium and add the minced garlic, sautéing for about 1 minute until fragrant.
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I stir in the spinach and cook until it wilts, which takes about 2–3 minutes.
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I season everything with salt, black pepper, and red pepper flakes (if I’m using them), then remove the pan from heat.
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Finally, I stir in the crumbled feta so it gently melts into the dish. I serve it hot, straight from the pan.
Servings and timing
This recipe serves 4 people.
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
Variations
I sometimes swap out the spinach for kale or Swiss chard if that’s what I have. Cherry tomatoes or sliced zucchini are great additions, especially when I want more color and brightness. For a richer taste, I’ve also tried tossing in a little butter with the olive oil, or using goat cheese instead of feta for a creamier texture.
Storage/Reheating
Leftovers go into an airtight container in the fridge and keep well for 1–2 days. When I want to reheat them, I use a hot pan to re-crisp the gnocchi, or I warm them in the oven for a few minutes. I avoid the microwave, which tends to make the gnocchi chewy. If I have uncooked gnocchi, I freeze them on a tray until firm, then store them in a bag. I boil them straight from frozen when I’m ready to cook.
FAQs
How do I keep gnocchi from getting soggy when frying?
I make sure the gnocchi are well-drained before adding them to a hot, oiled pan. Letting them sit undisturbed for a few minutes helps them crisp up properly.
Can I use frozen spinach instead of fresh?
Yes, but I make sure to thaw and squeeze out any excess water first so it doesn’t make the dish watery.
What kind of gnocchi works best?
I usually use store-bought potato gnocchi, but shelf-stable, refrigerated, or homemade all work as long as they’re boiled first.
Is this dish good for meal prep?
It’s best fresh, but I’ve made it ahead and reheated it in a pan with good results. I wouldn’t recommend freezing the cooked dish, though.
Can I make this dairy-free?
I can skip the feta or use a plant-based feta alternative. The dish will still be flavorful, especially with the garlic and spinach.
Conclusion
This crispy gnocchi with spinach and feta is one of my favorite go-to meals when I want comfort food with a gourmet twist. It’s quick, easy, and endlessly adaptable depending on what’s in my fridge. Whether I’m cooking for myself or sharing with friends, it always hits the spot.
Crispy Gnocchi with Spinach and Feta
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 people
- Category: Main Course
- Method: Pan‑fried / sauté
- Cuisine: Italian
- Diet: Vegetarian
Description
Pan‑fried crispy gnocchi tossed with spinach and crumbled feta for a simple, flavorful Italian‑style dish.
Ingredients
- 1 pound gnocchi
- 2 tablespoons olive oil
- 4 cups fresh spinach (≈120 g)
- 4 ounces feta cheese, crumbled (≈115 g)
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float (about 2‑3 minutes). Use a slotted spoon to remove and drain.
- In a large frying pan, heat the olive oil over medium‑high. Add the cooked gnocchi and allow to cook undisturbed for ~2‑3 minutes until one side is golden and crispy.
- Gently stir or flip the gnocchi to crisp on all sides, about another 2‑3 minutes.
- Lower heat to medium. Add the minced garlic and sauté ~1 minute until fragrant (don’t burn).
- Add the spinach, stirring until wilted (~2‑3 minutes).
- Season with salt, black pepper, and red pepper flakes (if using). Remove from heat.
- Stir in the crumbled feta so it melds with the gnocchi and spinach. Serve immediately.
Notes
- Ensure the pan is very hot before adding the gnocchi for best crispiness.
- You can substitute kale or Swiss chard for the spinach.
- Add vegetables like cherry tomatoes or zucchini for extra flavor.
- Leftovers store in an airtight container in the fridge for 1–2 days. Recrisp in a hot pan or oven.
- You may freeze uncooked gnocchi by placing on a tray until firm, then bag. Boil from frozen and finish in the pan.
Nutrition
- Calories: 400 kcal
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