Name: Crispy Gnocchi with Spinach and Feta Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 pound gnocchi; 2 tablespoons olive oil; 4 cups fresh spinach (about 120 g); 4 ounces feta cheese, crumbled (about 115 g); 2 cloves garlic, minced; Salt, to taste; Black pepper, to taste; 1 teaspoon red pepper flakes (optional, for heat)

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Introduction

Crispy gnocchi with spinach and feta is a delightful dish that balances crunchy textures with fresh, savory flavors. This easy-to-make recipe brings together tender gnocchi, sautéed spinach, and creamy feta for a satisfying meal. Perfect for a quick dinner or a special weekend treat.

The dish shows a white bowl filled with three main layers: at the bottom, there are bright green cooked spinach leaves with a soft, slightly wilted texture, sitting underneath golden-brown pan-fried gnocchi pieces that have crispy edges and a glossy look from light oil. On top, there are scattered white crumbles of soft cheese, likely feta, adding texture and contrast. The dish is garnished with small bits of herbs and a light sprinkling of red pepper flakes, and a fork rests inside the bowl on the right side. The bowl is placed on a light brown cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound gnocchi
2 tablespoons olive oil
4 cups fresh spinach (about 120 g)
4 ounces feta cheese, crumbled (about 115 g)
2 cloves garlic, minced
Salt, to taste
Black pepper, to taste
1 teaspoon red pepper flakes (optional, for heat)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, usually about 2-3 minutes. Use a slotted spoon to remove the gnocchi and set them aside to drain.
Step 2: In a large frying pan, heat the olive oil over medium-high heat. Once hot, add the cooked gnocchi and cook undisturbed for about 2-3 minutes until they become golden brown and crispy on one side.
Step 3: Gently stir the gnocchi and cook for another 2-3 minutes, ensuring they get crispy on all sides.
Step 4: Reduce the heat to medium and add the minced garlic to the pan. Sauté for about 1 minute until fragrant, being careful not to burn it.
Step 5: Add the fresh spinach to the pan, stirring gently until it wilts, which takes about 2-3 minutes.
Step 6: Season the mixture with salt, black pepper, and red pepper flakes (if using). Remove from heat.
Step 7: Stir in the crumbled feta cheese, allowing it to combine with the other ingredients. Serve immediately on plates.

Tips & Variations

For extra crispiness, use a non-stick pan and avoid overcrowding the gnocchi while frying.
Swap fresh spinach with kale or Swiss chard for a different leafy green flavor.
Add sun-dried tomatoes or olives for additional bursts of savory taste.
If you prefer less heat, omit the red pepper flakes or reduce the amount.

Storage

Store leftover gnocchi in an airtight container in the refrigerator for up to 2 days. To reheat, gently sauté in a pan with a little olive oil to restore crispiness or warm in the microwave, though it may lose some texture.

How to Serve

A close-up view of a white bowl with a beige tone filled with crispy golden-brown gnocchi mixed with wilted, dark green spinach leaves, topped with small crumbles of white cheese scattered evenly across the dish. The gnocchi pieces have a slightly shiny, caramelized texture, and the spinach looks moist and cooked. The dish is garnished with tiny bits of herbs and a light sauce pooling at the bottom. On the right side inside the bowl, there is a vintage silver fork resting partially inside the food. The bowl is set on a soft beige cloth, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. Just cook according to package instructions, usually boiling until they float, then proceed with frying.

Is it necessary to boil the gnocchi before frying?

Boiling first ensures the gnocchi are cooked through before frying for crispiness. Frying raw gnocchi may result in an uneven texture.