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.