Crispy Gnocchi Spinach Feta

This dish brings together pillowy gnocchi turned perfectly crispy, wilted spinach, and tangy feta cheese in a creamy, flavour-packed sauce. I love how it feels comforting yet quick to prepare—perfect for a weeknight meal that doesn’t taste rushed.

Why You’ll Love This Recipe

I really enjoy how simple yet satisfying this dish is. The gnocchi gets crisped in a skillet rather than boiled, giving it a golden texture that contrasts beautifully with the creamy spinach-feta mixture. The addition of Parmesan and a hint of cream ties everything together, while the optional red pepper flakes give it a subtle kick. It’s easy, ready in under 30 minutes, and full of Mediterranean-inspired flavours that always make me want seconds.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 lb gnocchi (potato gnocchi recommended)
1 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, minced
10 oz fresh spinach, roughly chopped
4 oz feta cheese, crumbled
½ cup grated Parmesan cheese
¼ cup heavy cream
¼ cup chicken broth (or vegetable broth for vegetarian option)
2 tbsp butter
¼ tsp red pepper flakes (optional, for a little heat)
Salt and freshly ground black pepper to taste
¼ cup chopped fresh parsley, for garnish (optional)

Directions

1. Heat a large non-stick skillet over medium-high heat. Add the olive oil and once hot, add the gnocchi in a single layer. Let them cook undisturbed for 2-3 minutes until golden and crisp on one side, then stir and continue to cook for another 2-3 minutes until evenly browned. Remove from the skillet and set aside.
2. In the same pan, reduce heat to medium, add the butter and chopped onion, and sauté for 3-4 minutes until softened and translucent.
3. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Pour in the chicken (or vegetable) broth and heavy cream. Stir well and bring the mixture to a gentle simmer.
5. Add the spinach to the skillet in batches, stirring until wilted down and reduced in volume.
6. Stir in the feta and grated Parmesan cheeses until they begin to melt slightly into the sauce.
7. Return the crispy gnocchi to the skillet and toss everything together until coated and heated through.
8. Season with salt, black pepper, and the red pepper flakes (if using). Taste and adjust seasoning as needed.
9. Garnish with chopped parsley before serving.

Servings and Timing

This recipe makes about 4 servings.
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time: approximately 25 minutes.

Variations

• Vegetarian version: Use vegetable broth instead of chicken broth.
• Make it lighter: Swap heavy cream for half-and-half or evaporated milk.
• Cheese swap: Try goat cheese in place of feta for a tangier and creamier texture.
• Extra veggies: Add mushrooms, cherry tomatoes, or zucchini for more colour and nutrition.
• Lemon twist: A squeeze of fresh lemon juice before serving brightens the whole dish beautifully.

Storage/Reheating

• Storage: Once cooled, I store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, I warm the gnocchi gently in a skillet over medium heat with a splash of broth or cream to loosen the sauce. This helps restore the creamy texture while keeping the gnocchi from drying out.
• Freezing: I don’t recommend freezing, as the cream sauce and gnocchi can change texture when thawed.

FAQs

Can I use store-bought gnocchi?

Yes—store-bought potato gnocchi works perfectly for this recipe. It crisps up beautifully and saves time.

Do I need to boil the gnocchi first?

No! One of my favourite parts of this recipe is that I can pan-fry the gnocchi straight from the package without boiling. It gets a better texture that way.

What kind of spinach should I use?

I use fresh baby spinach or regular spinach, roughly chopped. Frozen spinach can also work—just make sure it’s fully thawed and well-drained before adding.

Can I make it dairy-free?

Yes—substitute the butter for olive oil, use a dairy-free cream (like coconut cream or oat cream), and replace the cheeses with dairy-free versions.

What type of feta is best?

I prefer a block of feta in brine rather than pre-crumbled feta because it’s creamier and melts slightly better into the sauce.

Can I add more greens?

Absolutely! Kale, arugula, or Swiss chard make great additions or substitutions for spinach.

Is this recipe gluten-free?

If you use gluten-free gnocchi (available in most grocery stores), the rest of the ingredients are naturally gluten-free.

How do I make the gnocchi extra crispy?

Let the gnocchi sit in the skillet undisturbed for a couple of minutes before stirring so a crust can form. Using a non-stick skillet also helps.

What can I serve this with?

I serve it on its own or alongside a light green salad or garlic bread for a fuller meal.

Can I make it ahead of time?

You can prepare the sauce and veggies ahead, but I recommend cooking the gnocchi fresh when ready to serve so it stays crispy.

Conclusion

I love this crispy gnocchi with spinach and feta because it takes minimal time yet tastes like something from a restaurant. The combination of golden-brown gnocchi, creamy sauce, and tangy feta feels indulgent but still balanced. Whether I’m cooking for myself or serving guests, it’s always a reliable, comforting dish that never disappoints.

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