Crispy Gnocchi Spinach Feta

Crispy gnocchi with spinach and feta is a quick and satisfying dinner that turns simple ingredients into something special. This dish is perfect when you want a cozy meal without a lot of fuss but still crave crispy texture and fresh flavors. It delivers a lovely contrast between the crunchy golden gnocchi and the creamy tang of feta with wilted spinach providing a pop of color and nutrition.

I threw this together on a weeknight when I had leftover spinach and pantry gnocchi. It has since become one of those reliable meals that feels both indulgent and wholesome.

Ingredients

• Gnocchi: one pound the foundation of the dish use fresh or good quality store-bought for the best texture
• Olive oil: two tablespoons essential for crisping the gnocchi beautifully and adds a fruity richness
• Fresh spinach: about four cups or 120 grams brings vibrant color and balances the richness with freshness
• Feta cheese: four ounces or 115 grams crumbled adds a creamy and salty punch that makes every bite pop choose a good quality feta that is not overly briny
• Garlic: two cloves minced brings aromatic savoriness that ties the other ingredients together
• Salt: to taste enhances all the flavors
• Black pepper: to taste adds subtle heat that warms the dish
• Red pepper flakes: one teaspoon optional if you want a little extra kick without overwhelming the flavors

Instructions

Cook The Gnocchi:

Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface about two or three minutes depending on the package instructions. Use a slotted spoon to remove the gnocchi and set them aside to drain well. This step ensures the gnocchi is fully cooked but not soggy before frying.

Crisp The Gnocchi:

Heat the olive oil in a large frying pan over medium-high heat until shimmering. Add the cooked gnocchi in a single layer and let them cook undisturbed for about two to three minutes so they develop a golden brown crust on one side. This step is key to getting that perfect crunch.

Turn And Brown All Sides:

Gently stir and turn the gnocchi with a spatula and let them crisp on the other sides for another two to three minutes. You want to achieve an even golden crust all around which adds flavor and satisfying texture.

Sauté The Garlic:

Lower the heat to medium and add the minced garlic directly to the pan. Cook for about one minute, stirring constantly so the garlic softens and becomes fragrant but does not burn. This infuses the oil with garlicky aroma that coats the gnocchi.

Wilt The Spinach:

Add the fresh spinach to the pan and stir gently until the leaves wilt about two to three minutes. The spinach will shrink dramatically and release a little moisture that mingles with the crispy gnocchi beautifully.

Season The Dish:

Sprinkle salt, black pepper, and red pepper flakes if using over the mixture and give a quick stir. Taste and adjust seasoning as needed. Removing from heat here preserves the spinach’s fresh flavor.

Add The Feta:

Finally stir in the crumbled feta cheese off the heat letting its creaminess mingle with the warm gnocchi and spinach. Serve immediately so the feta stays slightly cold contrasted with the hot gnocchi.

Feta cheese is my favorite ingredient here because it adds such a wonderful creamy tang that balances the richness of the fried gnocchi. The first time I made this dish it reminded me of a cozy dinner my grandmother used to make combining spinach and cheese in a warm dish. It instantly felt like comfort on a plate.

Storage tips

Store leftovers in an airtight container in the refrigerator up to three days. The gnocchi will soften somewhat after refrigeration, so crisp them up again in a pan with a little olive oil before serving.

Ingredient swaps

Try swapping the spinach for kale or Swiss chard for a sturdier green that holds up well to sautéing. For a dairy-free version use crumbled tofu seasoned with lemon juice and salt instead of feta to keep the creamy element.

Serving ideas

Serve this as a main with a crisp green salad or alongside roasted chicken for a heartier meal. It also pairs nicely with a squeeze of lemon or a drizzle of balsamic glaze to brighten everything.

This dish balances texture and flavor beautifully and comes together quickly for a satisfying meal anytime.

Frequently Asked Recipe Questions

→ How do I get the gnocchi crispy?

Cook gnocchi until they float, drain well, then sauté undisturbed in hot olive oil until golden on each side for a crispy crust.

→ Can I use frozen spinach instead of fresh?

Fresh spinach offers better texture for wilting, but well-drained frozen spinach can be used as a substitute in a pinch.

→ What kind of feta works best here?

Crumbled, firm feta provides a creamy tartness and holds its texture well when folded in just before serving.

→ Is the red pepper flakes addition necessary?

Red pepper flakes are optional and add a gentle heat that enhances flavor without overwhelming the dish.

→ Any tips for preventing garlic from burning?

Reduce heat to medium before adding minced garlic and sauté briefly until fragrant, stirring constantly to avoid burning.