Gnocchi with Spinach and Feta
This crispy gnocchi with spinach and feta is a quick 20-minute one-pan dinner. Pan-fried potato gnocchi gets golden and crispy, then tossed with garlicky wilted spinach and salty crumbled feta. Perfect for busy weeknights.
Print Pin Servings: 4 people
Calories: 380kcal
Cost: $8.50
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
The secret to crispy gnocchi with spinach and feta is pan-frying the gnocchi without boiling them first. Don't crowd the pan or they'll steam instead of crisp. Fresh spinach wilts down significantly, so don't worry if it seems like too much. This dish is best served immediately while the gnocchi is still crispy.
Nutrition
Serving: 1.5cup | Calories: 380kcal | Carbohydrates: 48g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 28mg | Sodium: 680mg | Potassium: 420mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3850IU | Vitamin C: 18mg | Calcium: 185mg | Iron: 2.8mg