Crispy Gnocchi Spinach Feta (Print Version)
Pan-seared gnocchi with wilted spinach and feta make a quick, golden, and satisfying weeknight Italian-inspired dish.
# Ingredients:
01 -
1 pound gnocchi
02 -
2 tablespoons olive oil
03 -
4 cups fresh spinach (approximately 120 g)
04 -
4 ounces feta cheese, crumbled (approximately 115 g)
05 -
2 cloves garlic, minced
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
1 teaspoon red pepper flakes, optional
# Directions:
01 -
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.
02 -
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.
03 -
Gently stir the gnocchi and cook for another 2-3 minutes, ensuring they get crispy on all sides.
04 -
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.
05 -
Add the fresh spinach to the pan, stirring gently until it wilts, which takes about 2-3 minutes.
06 -
Season the mixture with salt, black pepper, and red pepper flakes (if using). Remove from heat.
07 -
Stir in the crumbled feta cheese, allowing it to combine with the other ingredients. Serve immediately on plates.
# Notes:
01 -
Ensure the pan is hot enough before adding the gnocchi for the perfect crispy texture.
02 -
You can substitute spinach with other leafy greens such as kale or Swiss chard.
03 -
Best served fresh but can be stored in an airtight container in the fridge for 1-2 days. Reheat on a pan to maintain crispiness.
04 -
For variation, add cherry tomatoes or vegetables like bell peppers or zucchini.