Description
This crispy gnocchi with spinach and feta is quick, flavorful, and perfect for weeknights. Golden gnocchi, fresh spinach, creamy feta, and herbs come together in one pan for a satisfying, 20-minute dinner.
Ingredients
Scale
- 1 (16–17 oz) package potato gnocchi (shelf-stable, fresh, or frozen)
- 5 oz baby spinach
- 6 oz Greek feta, crumbled (about 1 cup)
- 1 lemon, halved
- 5 tbsp extra-virgin olive oil
- Salt and pepper, to taste
- ¼ to ½ tsp crushed red pepper
- 2 scallions, thinly sliced
- Big handful chopped dill
- Big handful chopped mint
Instructions
- Heat oil: Warm 4 tbsp olive oil in a large skillet over medium-high heat until hot but not smoking.
- Crisp gnocchi: Add gnocchi in a single layer. Cook undisturbed 2–3 minutes, then flip and cook until golden and crispy (6–8 minutes total).
- Season: Add scallions and crushed red pepper. Cook 1–2 minutes until softened and fragrant.
- Add spinach: Toss in spinach and let it wilt, stirring gently to combine.
- Finish: Remove from heat. Squeeze juice of half a lemon, then stir in dill, mint, and most of the feta. Reserve some feta for garnish.
- Serve: Adjust seasoning with salt and pepper. Drizzle remaining olive oil on top, garnish with feta, and serve with lemon wedges.
Notes
- Dry gnocchi well if using fresh or frozen for better browning.
- Cook gnocchi in batches to avoid overcrowding the pan.
- Don’t stir too often—let gnocchi sit undisturbed to develop a crisp crust.
- Add mushrooms, cherry tomatoes, or kale for variations.
- Not freezer-friendly; best enjoyed fresh or within 3 days refrigerated.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Vegetarian
- Method: Pan-Fried
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate