This gnocchi with spinach and feta recipe is the weeknight dinner that saved me during finals week in grad school. Pillowy potato gnocchi, wilted fresh spinach, salty crumbled feta, all tossed in garlicky olive oil. Takes exactly 18 minutes from start to finish and uses one pan. I make this crispy gnocchi with spinach and feta at least twice a month because it tastes like I spent hours cooking when really I just stood at the stove for less time than it takes to wait for delivery.
Why You'll Love This Gnocchi with Spinach and Feta Recipe
Real talk, this spinach feta gnocchi is the easiest impressive dinner I know how to make.
What Actually Works: This gnocchi with spinach and feta recipe starts by crisping up store-bought potato gnocchi in olive oil until they get these golden brown edges. Then you wilt fresh spinach with garlic, toss in crumbled feta cheese, and everything comes together in one pan. The gnocchi gets crispy on the outside but stays soft inside. The spinach wilts down into this silky green situation. The feta gets slightly melty and adds this salty tanginess that makes the whole thing taste complex. This vegetarian gnocchi recipe genuinely feels like restaurant food but requires basically zero cooking skills.
Why Other Methods Fail: Most spinach gnocchi skillet recipes mess up by boiling the gnocchi first, which makes them mushy and waterlogged instead of crispy. Some people crowd the pan so the gnocchi steams instead of getting those crispy edges. Others add the spinach too early and it turns into this overcooked slimy mess. I've seen recipes that drown everything in heavy cream which makes it too rich. This crispy gnocchi with feta and spinach avoids all those problems by using the right technique and not overthinking it.
The thing that changed everything: My roommate in college was from Italy and she saw me boiling gnocchi once and literally gasped like I'd committed a crime. She showed me you can pan-fry gnocchi straight from the package without boiling and it gets these incredible crispy edges. My mind exploded. I'd been making mushy gnocchi for years because I thought you had to boil it first. Started pan-frying them in olive oil and suddenly I was making crispy gnocchi with spinach and feta that actually had texture instead of being soft all the way through. That crispy exterior is what makes this whole dish work.
Jump to:
- Why You'll Love This Gnocchi with Spinach and Feta Recipe
- What You'll Need for Gnocchi with Spinach and Feta
- How to Make Gnocchi with Spinach and Feta
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With Gnocchi with Spinach and Feta
- My Gnocchi with Spinach and Feta Journey
- FAQ
- More Recipes You'll Love
- Gnocchi with Spinach and Feta
- Related
- Pairing
What You'll Need for Gnocchi with Spinach and Feta
Minimal ingredients that you can grab from any grocery store. This is the best gnocchi with feta and spinach recipe for busy weeknights.
Main Ingredients:
- potato gnocchi
- Fresh baby spinach
- Crumbled feta cheese
- Fresh garlic cloves
- olive oil
- Salt and black pepper
Optional Add-Ins:
- Fresh lemon juice
- Grated Parmesan cheese
- Cherry tomatoes
- Red pepper flakes
- Fresh basil or parsley
- Pine nuts or walnuts
Exact measurements in the Recipe card.
How to Make Gnocchi with Spinach and Feta
This Italian gnocchi with spinach comes together faster than ordering takeout. The technique is stupid simple.
Crisp the Gnocchi
- Heat a good amount of olive oil in your largest skillet over medium-high heat
- Once the oil shimmers, dump in your gnocchi straight from the package
- Don't crowd them or they'll steam instead of crisp
- Let them sit undisturbed for 3-4 minutes until the bottoms get golden brown
- Flip them with a spatula and crisp the other side for another 3 minutes
- They should be golden and crunchy on the outside
- Remove the crispy gnocchi to a plate and set aside
- This step creates the texture that makes crispy gnocchi with spinach and feta actually crispy
Cook the Garlic and Spinach
- In the same pan, add a little more olive oil if it looks dry
- Toss in minced garlic and cook for about 30 seconds until fragrant
- Don't let the garlic burn or it'll taste bitter
- Add all your fresh spinach (it seems like a lot but it wilts down dramatically)
- Use tongs to toss the spinach around as it wilts
- This takes maybe 2 minutes total
- Season with salt and pepper while it cooks
- The spinach should be wilted but still bright green for the best spinach feta gnocchi
Combine Everything
- Add your crispy gnocchi back into the pan with the spinach
- Toss everything together gently
- Crumble feta cheese all over the top
- Toss again so the feta starts to melt slightly into the hot gnocchi
- Squeeze fresh lemon juice over everything if you're using it
- Add a drizzle of good olive oil for extra richness
- Taste and adjust salt (the feta is salty so be careful)
- Sprinkle with Parmesan if you want extra cheese
- Serve immediately while the gnocchi is still crispy
You end up with this incredible gnocchi with spinach and feta where every bite has crispy edges, tender spinach, and salty feta. The whole thing takes less time than boiling pasta.
Top Tip
Don't boil your gnocchi for this crispy gnocchi with spinach and feta recipe. I made that mistake three times and they fell apart into mush because they were waterlogged. My Italian roommate showed me you can skip boiling entirely for pan-fried gnocchi with spinach. Just dump them straight from the package into hot oil and let them crisp up. Suddenly I was getting golden crunchy edges on the outside while the inside stayed soft and pillowy. Pan-frying from raw is the secret to actually crispy gnocchi with feta and spinach instead of mushy gnocchi.
Also, don't crowd your pan. If your skillet isn't big enough for all the gnocchi in one layer, cook them in two batches or they'll steam.
Ingredient Substitutions & Variations
The base gnocchi with spinach and feta is perfect but I've successfully changed it up.
Different Greens
I've used baby kale when I couldn't find spinach and it worked great, just needed an extra minute to wilt. Arugula makes this slightly peppery which I actually prefer sometimes. Swiss chard is good if you chop it up small first. Any tender green works in this vegetarian gnocchi recipe.
Cheese Options
My Greek friend uses real imported feta which is creamier and less salty than the pre-crumbled stuff. Goat cheese works if you want something milder for your gnocchi with feta cheese. I've mixed in Parmesan with the feta for extra cheesy spinach gnocchi. Some people use ricotta but that makes it heavier.
Add Protein
Grilled chicken makes this more filling for my husband who thinks every meal needs meat. Cooked Italian sausage (removed from casings and crumbled) turns it into a heartier one-pan gnocchi dinner. Pan-fried shrimp is incredible with the spinach and feta if you want seafood.
Make It Creamy
Add a splash of heavy cream or half-and-half to make creamy gnocchi with spinach. Some people stir in cream cheese for extra richness. I prefer it lighter with just olive oil but the creamy version is good for special occasions.
Baked Version
Transfer everything to a baking dish, top with mozzarella, and bake for baked gnocchi with feta that's all melty and bubbly. Takes longer but feeds a crowd easily.
Add Vegetables
Cherry tomatoes halved and added with the spinach give you that gnocchi feta tomato spinach combination. Sun-dried tomatoes add concentrated flavor. Roasted red peppers from a jar work great.
Spicy Version
Red pepper flakes added with the garlic make it spicy. Calabrian chili paste is even better if you can find it. Makes a completely different quick gnocchi dinner.
Storage and Reuse Instructions
Gnocchi with spinach and feta is best fresh but you can save leftovers.
Refrigerator: Store leftovers in an airtight container for up to 3 days. The gnocchi loses its crispiness in the fridge but still tastes good. Reheat in a skillet with a little olive oil to try to re-crisp them. Microwave makes them gummy so avoid that. This Italian gnocchi with spinach doesn't keep quite as well as other pasta dishes because of the crispy texture element.
Freezing: Don't freeze this spinach feta gnocchi after it's cooked because the texture gets weird. The gnocchi turns mushy and the feta gets grainy. You can freeze uncooked gnocchi separately if you buy extra packages.
Make-Ahead: This is really a cook-and-serve situation for the best crispy gnocchi with spinach and feta. You can prep your ingredients ahead (wash spinach, mince garlic, crumble feta) but the actual cooking should happen right before eating.
Serving: Serve this vegetarian gnocchi recipe immediately while it's hot and the gnocchi still has those crispy edges. It's genuinely best straight from the pan.
What to Serve With Gnocchi with Spinach and Feta
Classic Options: Crusty bread to soak up the garlicky oil is essential. Simple side salad with vinaigrette balances the richness. Roasted vegetables if you want more veggies.
Wine Pairing: This spinach gnocchi skillet pairs great with crisp white wine like Pinot Grigio or Sauvignon Blanc. Red wine people can do a light Chianti.
Complete Meal: The gnocchi with feta and spinach is filling enough to be a main course. Sometimes I add a fried egg on top for extra protein and it's incredible when the yolk breaks.
My Gnocchi with Spinach and Feta Journey
The first time I tried making gnocchi with spinach and feta was during grad school when I was broke and exhausted. Bought a package of gnocchi because it was cheap. Boiled it like the package said, then tried to crisp it in a pan. The gnocchi completely fell apart into this mushy mess that looked like someone already chewed it. My roommate came home, saw what I was doing, and actually laughed at me. She showed me you could skip the boiling entirely and just fry them directly. Changed my life.
Made it the right way and suddenly had this crispy gnocchi with feta and spinach that tasted like restaurant food. Started making it weekly because it was faster than ordering food and cost like six bucks. Brought some to a potluck and people asked if I'd catered it.
Then I got confident and tried to make a huge batch for a dinner party by cooking all the gnocchi at once in my biggest pan. They were packed in there touching each other. Nothing crisped because they steamed instead. Ended up with regular soft gnocchi which was fine but not the point. Now I know to give them space even if it means working in batches for properly crispy gnocchi with spinach and feta.
FAQ
Can I use frozen gnocchi for spinach and feta gnocchi?
Yes, frozen gnocchi works perfectly for this gnocchi with spinach and feta recipe. Don't thaw them first, just dump them straight into your hot skillet. They might need an extra minute or two to crisp up. I keep frozen gnocchi in my freezer specifically for making quick spinach feta gnocchi on busy nights.
Do I need to cook the spinach before adding it to the gnocchi?
No, the spinach cooks directly in the pan with the garlic for this crispy gnocchi with spinach and feta. Fresh baby spinach wilts down in literally 2 minutes once it hits the hot pan. Just toss it with the garlic until it's wilted but still bright green.
Can I make this recipe vegan or dairy-free?
You can make a vegan version of gnocchi with spinach and feta by swapping the feta for vegan feta or nutritional yeast. Most store-bought gnocchi is accidentally vegan (check the label). The crispy gnocchi technique works exactly the same with olive oil.
What sauce pairs best with spinach and feta gnocchi?
Honestly, this gnocchi with feta and spinach doesn't need sauce because the olive oil, garlic, and feta create enough moisture and flavor. But if you want sauce, try lemon butter, brown butter with sage, or light cream sauce for creamy gnocchi with spinach. I usually just add extra olive oil and fresh lemon juice.
More Recipes You'll Love
Once you've mastered this Gnocchi with Spinach and Feta recipe, try my Cowboy BBQ Bacon Cheddar Chicken for a hearty dinner with tons of flavor that my family requests constantly. My Bacon Egg Cheese Breakfast Quesadillas are perfect for quick breakfast or breakfast-for-dinner nights when you want something satisfying and cheesy.
Gnocchi with Spinach and Feta
Equipment
- 1 Large skillet (12 inch) For crisping gnocchi and cooking spinach
- 1 Spatula To flip the gnocchi
- 1 Tongs To toss the spinach as it wilts
- 1 Knife and cutting board For mincing garlic
Ingredients
- 1 pound potato gnocchi shelf-stable or refrigerated
- 5 cups fresh baby spinach about 5 ounces
- 1 cup crumbled feta cheese
- 4 cloves garlic minced
- 3 tablespoons olive oil divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lemon juice
- ¼ cup grated Parmesan cheese
- 1 cup cherry tomatoes halved
- ¼ teaspoon red pepper flakes
- 2 tablespoons fresh basil chopped
- 2 tablespoons pine nuts toasted
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add gnocchi in a single layer (don't crowd). Cook undisturbed for 3-4 minutes until golden brown on the bottom. Flip and cook another 3 minutes until crispy. Remove to a plate.
- Add remaining 1 tablespoon olive oil to the same pan. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Add all the fresh spinach to the pan with the garlic. Use tongs to toss as it wilts down, about 2 minutes. Season with salt and pepper.
- Return the crispy gnocchi to the pan with the wilted spinach. Toss everything together gently to combine.
- Crumble feta cheese over the gnocchi and spinach. Toss gently so the feta starts to melt slightly from the heat.
- Add lemon juice if using. Drizzle with a little extra olive oil. Taste and adjust salt as needed (feta is salty). Sprinkle with Parmesan if desired.
- Serve immediately while the gnocchi is still crispy and hot. Garnish with fresh herbs if using.
Notes
Nutrition
Related
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Pairing
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