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
