Introduction

Crispy gnocchi with spinach and feta is a simple yet flavorful dish that combines tender potato gnocchi with fresh spinach and tangy feta cheese. This recipe delivers a delightful contrast of crispy texture and creamy, savory bites that’s perfect for a quick weeknight dinner.

A white plate holds a dish made up of three main layers. The base layer is dark green cooked spinach spread evenly on the plate. On top of this is a layer of golden brown seared gnocchi, each piece round and slightly crispy on the outside. Scattered over everything are small white crumbles of soft cheese and a few green herb sprigs for garnish. The plate sits on a white marbled surface with a silver fork resting on the edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound gnocchi
2 tablespoons olive oil
4 cups fresh spinach (about 120 g)
4 ounces feta cheese, crumbled (about 115 g)
2 cloves garlic, minced
Salt (to taste)
Black pepper (to taste)
1 teaspoon red pepper flakes (optional, for heat)

Instructions

Step 1: 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, about 2-3 minutes. Use a slotted spoon to remove the gnocchi and set aside to drain.
Step 2: Heat the olive oil in a large frying pan over medium-high heat. Add the cooked gnocchi and cook undisturbed for 2-3 minutes until golden brown and crispy on one side.
Step 3: Stir the gnocchi gently and cook for another 2-3 minutes to crisp up all sides evenly.
Step 4: Reduce heat to medium and add minced garlic to the pan. Sauté for about 1 minute until fragrant, taking care not to burn the garlic.
Step 5: Add the fresh spinach and stir gently until it wilts, around 2-3 minutes.
Step 6: Season with salt, black pepper, and red pepper flakes if using. Remove the pan from heat.
Step 7: Stir in the crumbled feta cheese until combined.

Tips & Variations

For extra crispiness, try pan-frying the gnocchi in butter instead of olive oil.
Add toasted pine nuts or walnuts for a crunchy texture contrast.
Substitute kale or Swiss chard for spinach if you prefer a heartier green.
For a vegan version, replace feta with a plant-based cheese or nutritional yeast.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain the crispy texture, or microwave briefly if in a hurry, though the gnocchi may soften.

How to Serve

This dish shows a white plate filled with three main layers. The bottom layer is a bed of cooked dark green spinach leaves that look soft and slightly wilted. The middle layer has golden brown gnocchi pieces that are round and slightly crispy on the outside. The top layer is scattered with small white chunks of crumbled cheese and a few green herb sprigs, adding texture and freshness. There is a silver fork resting on the edge of the plate. The plate sits on a white marbled surface with a grey cloth napkin partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. Cook according to package instructions and proceed with the recipe as directed for crispy results.

What if I don’t have feta cheese?

You can substitute feta with goat cheese, ricotta salata, or even grated Parmesan for a different but delicious flavor.

Crispy Gnocchi with Spinach and Feta Recipe

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4.8 from 147 reviews

This recipe for Crispy Gnocchi with Spinach and Feta offers a delightful combination of crispy pan-fried gnocchi with fresh, wilted spinach and tangy feta cheese. The gnocchi is boiled until tender and then pan-fried to a golden crisp, making each bite perfectly textured. Enhanced with garlic, red pepper flakes, and simple seasonings, this dish is a savory, quick, and satisfying vegetarian meal ideal for a weeknight dinner.

Author: Bella
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

1 pound gnocchi
2 tablespoons olive oil
4 cups fresh spinach (about 120 g)
4 ounces feta cheese, crumbled (about 115 g)
2 cloves garlic, minced
Salt to taste
Black pepper to taste
1 teaspoon red pepper flakes (optional)

Instructions

Boil the Gnocchi: 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, typically 2-3 minutes. Use a slotted spoon to remove them and let drain.
Pan-Fry Gnocchi: Heat olive oil in a large frying pan over medium-high heat. Add the cooked gnocchi and cook undisturbed for 2-3 minutes until the bottom side turns golden brown and crispy.
Crisp All Sides: Gently stir and flip the gnocchi to ensure they brown and crisp on all sides, cooking for another 2-3 minutes.
Sauté Garlic: Reduce heat to medium, add minced garlic to the pan, and sauté for about 1 minute until fragrant, avoiding burning.
Wilt Spinach: Add the fresh spinach to the pan and stir gently until it wilts, about 2-3 minutes.
Season: Season the mixture with salt, black pepper, and red pepper flakes if using. Remove the pan from heat.
Add Feta: Stir in the crumbled feta cheese, mixing gently until combined and slightly warmed by residual heat.

Notes

For extra crispiness, avoid overcrowding the pan when frying gnocchi.
If fresh spinach is unavailable, frozen spinach can be used but should be thawed and drained well before adding.
Red pepper flakes are optional and can be adjusted or omitted based on spice preference.
This dish is best served immediately to enjoy the crisp texture.
Leftovers can be reheated in a skillet to maintain some crispiness rather than microwaving.

Keywords: crispy gnocchi recipe, spinach and feta gnocchi, pan-fried gnocchi, quick vegetarian dinner, easy gnocchi recipes