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Crispy gnocchi with spinach and feta is the perfect dish when you want something quick but satisfying. This recipe brings together golden, crunchy bites of potato gnocchi with fresh spinach and tangy feta for a weeknight dinner that feels special without demanding too much time or effort.
I first made this on an evening when I had little planning but a craving for something fresh. The crispy edges and gooey feta quickly made it a favorite dinner that I keep returning to.
Ingredients
- Gnocchi: Provides a tender potato base that crisps beautifully when pan-fried. Look for quality fresh or frozen gnocchi for best texture.
- Olive oil: Is key for that golden crust and brings subtle richness. Use extra virgin for flavor but light olive oil works if you need something with higher smoke point.
- Fresh spinach: Adds vibrant color and a mild earthy note. Choose bright green, unwilted leaves for freshness.
- Feta cheese: Brings creamy saltiness that contrasts with the gnocchi’s crispiness. Opt for block feta if you can crumble it yourself—it tastes fresher than pre-crumbled.
- Garlic: Infuses the dish with warmth and aroma. Using fresh minced garlic makes a big difference.
- Salt and black pepper: Season and balance the flavors.
- Red pepper flakes: Are optional but add a pleasant gentle heat that wakes up the dish.
Instructions
- Bring The Water To Boil:
- Fill a large pot with water, salt it generously like the sea. Bring it to a rolling boil — this is important for properly cooking the gnocchi so they become pillowy and cook evenly.
- Cook Gnocchi Until They Float:
- Add the gnocchi to the boiling water and cook just until they float to the top, usually between two and three minutes. This signals they are cooked through but still tender. Use a slotted spoon to carefully remove them and let drain briefly.
- Crisp Gnocchi In Hot Oil:
- Heat your olive oil in a large frying pan over medium-high heat until shimmering. Add the gnocchi in a single layer and do not stir for about two to three minutes so the bottoms get a golden crisp crust. Then gently stir and continue cooking for another two to three minutes to crisp all sides evenly.
- Add Garlic For Aroma:
- Turn the heat down to medium, add the minced garlic to the pan, and sauté for about one minute until fragrant. Be careful not to burn the garlic as that makes the dish bitter.
- Wilt The Spinach:
- Add the fresh spinach and fold it gently into the gnocchi and garlic mixture. Cook for two to three minutes until the spinach wilts but retains vibrant color and some texture.
- Season And Finish With Feta:
- Season the dish with salt, black pepper, and if you like some heat, sprinkle in red pepper flakes. Remove from heat and stir in the crumbled feta so it softens slightly from the warmth of the pan, creating creamy pockets of flavor.
My favorite part has always been watching the gnocchi develop that perfect crisp crust. It reminds me of a family dinner where everyone gathered around eager to dive into something simple yet utterly delicious.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, use a non-stick pan over medium heat rather than a microwave to help the gnocchi regain some crispiness instead of turning soggy.
Ingredient Swaps
You can swap spinach for kale or Swiss chard for more texture and a slightly different flavor profile. Feta can be replaced with goat cheese or ricotta for a milder taste. If you want a dairy-free meal, try a vegan feta-style cheese or nutritional yeast for a cheesy note.
Serving Ideas
Serve this dish with a crisp green salad dressed with lemon vinaigrette for balance. A side of roasted cherry tomatoes complements the sweetness and acidity nicely. It also pairs well with crusty bread to soak up any melted cheese and olive oil.
A delicious weeknight meal that is both quick and satisfying, perfect for any occasion.
Frequently Asked Recipe Questions
- → How do I achieve crispy gnocchi?
Boil gnocchi until they float, then pan-fry undisturbed in hot olive oil until golden on each side for a crispy texture.
- → Can I substitute fresh spinach with another green?
Yes, baby kale or Swiss chard works well, but adjust cooking time slightly to wilt without overcooking.
- → What role does feta cheese play in this dish?
Feta adds creamy, tangy contrast that complements the crispy gnocchi and mild spinach flavors.
- → Should garlic be cooked before adding spinach?
Sauté garlic until fragrant but not browned, then add spinach to preserve its fresh taste and texture.
- → How to add gentle heat without overpowering?
Sprinkle red pepper flakes sparingly after spinach wilts to maintain balance without overwhelming the dish.
- → Is olive oil the best choice for frying gnocchi?
Olive oil offers a fruity flavor and moderate smoke point, perfect for achieving crispiness without heavy greasiness.