Crispy Gnocchi Spinach Feta

Few meals surprise with their sheer crunch and comfort quite like this crispy gnocchi with spinach and feta. The gnocchi develop irresistible golden edges in the pan while tender spinach and creamy, tangy feta weave their way between every bite. When hunger is high and time is short, this is the recipe I know I can turn to for mouthwatering results with little fuss.

I whipped up this dish on a night when there was almost nothing in my fridge and now it is my comfort meal for stressful weeks. The crispy edges remind me of the best restaurant gnocchi but the whole process is genuinely stress free.

Ingredients

• gnocchi: The real star of the dish Crisp up beautifully in a hot pan For best results choose shelf stable or refrigerated gnocchi with a slightly firm texture
• olive oil: Ensures golden crust on the gnocchi Use decent extra virgin olive oil if you like a peppery bite
• fresh spinach: Adds vibrant color and gentle flavor Baby spinach tends to wilt the quickest and most evenly
• feta cheese: Gives a salty creamy finish Look for feta in blocks for better texture and crumble it yourself
• garlic: Brings sharpness and aroma Use fresh garlic and mince just before cooking for peak flavor
• salt: Balances the flavors Opt for sea salt for best results
• black pepper: Adds depth and subtle heat Freshly cracked is worth it
• red pepper flakes: Adds optional kick Adjust for your spice preference or skip entirely

Step by Step Instructions

Bring Water to Boil and Cook Gnocchi:

Fill a large pot with water and season with salt Bring to a rolling boil Add your gnocchi and cook until the pieces float to the top which typically takes two or three minutes Use a slotted spoon to gently scoop out the cooked gnocchi Let any excess water drain off

Pan Fry the Gnocchi:

Heat olive oil in a large frying pan over medium high heat Once the oil is shimmering add the drained gnocchi in a single layer Cook undisturbed for two to three minutes so the undersides develop a deep golden crust

Flip and Crisp All Sides:

Stir and turn the gnocchi with a wooden spoon or spatula Cook for another two or three minutes allowing as many sides as possible to develop crispy edges It is fine if a few remain soft this adds contrast

Sauté the Garlic:

Lower the heat to medium and add the freshly minced garlic Cook for about one minute stirring gently The aroma will become pronounced but do not let the garlic brown or it can taste bitter

Wilt the Spinach:

Add all the spinach to the hot pan Stir and fold it into the warm gnocchi The spinach will quickly wilt down to a fraction of its volume This takes around two or three minutes Keep everything moving for even cooking

Season and Add Heat:

Sprinkle in salt black pepper and red pepper flakes if using Give the mixture a gentle toss to ensure seasoning is distributed Remove the pan from heat to avoid overcooking the greens

Fold in the Feta and Serve:

Add the crumbled feta to the gnocchi and toss lightly so it is evenly distributed Serve straight from the pan onto plates while everything is still warm and the feta is creamy

Save

Feta is my favorite part of this dish ever since I tried shepherding a block of Greek feta home from the farmer’s market and discovered what a difference real briny cheese makes The way it melts around the gnocchi is always a highlight for my family and brings back memories of backyard meals in late summer

Storage Tips

Cool leftovers quickly and store in a sealed container in the fridge for up to two days To get that signature crispy texture again use a frying pan over medium heat for reheating Microwaving will soften the gnocchi so I save that for last resort lunches

Ingredient Substitutions

You can use kale or Swiss chard instead of spinach though both need a tiny bit longer to wilt Goat cheese is an easy swap for feta and offers a slightly different tang If you like things even silkier try adding a splash of cream just before serving

Serving Suggestions

Serve this gnocchi with a crisp green salad or roasted tomatoes for extra color and freshness A few toasted pine nuts or walnuts on top add a bit of crunch I also love pairing with lemon zest for brightness if the feta is especially salty

Cultural Context

Pan fried gnocchi have roots in Italian home cooking though this version leans into Mediterranean flavors Spinach and feta together are a classic Greek combination and bring a fresh update to traditional comfort food The dish feels equally at home on weeknights or for casual guests

Recipe FAQs

→ How do I get gnocchi perfectly crispy?

After boiling, let the gnocchi drain well. Heat oil in a very hot pan, then cook the gnocchi undisturbed for a few minutes before stirring. This ensures golden, crispy edges.

→ Can I use other greens besides spinach?

Yes, kale or Swiss chard work well and can be substituted for spinach. Adjust cooking times as needed, since tougher greens may take longer to wilt.

→ What pairs well as a side with this dish?

A light salad, roasted vegetables, or crusty bread pairs nicely to complement the rich and savory flavors of the gnocchi, spinach, and feta combination.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the fridge for up to two days. Reheat in a pan to help maintain crispiness rather than microwaving, which can make the gnocchi soggy.

→ Can I add extra vegetables or proteins?

Certainly! Cherry tomatoes, bell peppers, or zucchini make great additions. For added protein, toss in grilled chicken or chickpeas just before serving.