Crispy Gnocchi With Spinach And Feta

This Crispy Gnocchi with Spinach and Feta is a quick and satisfying dish that I love to make when I want something hearty but still fresh. The golden, pan-fried gnocchi pairs beautifully with wilted spinach and tangy feta, while garlic and a touch of red pepper flakes give it extra flavor. It’s the kind of simple yet flavorful meal that comes together in just one pan.

Why You’ll Love This Recipe

I like this recipe because it’s fast, filling, and uses just a handful of ingredients. The crispy texture of the gnocchi makes it feel special, while the spinach keeps it light and balanced. I also enjoy how easy it is to adjust—sometimes I make it spicy, sometimes I keep it mild. It’s a great option for a weeknight dinner or even a quick lunch.

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.

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by heating olive oil in a large skillet over medium-high heat.
2. I add the gnocchi in a single layer and cook for 6–8 minutes, stirring occasionally, until they’re golden brown and crispy on the outside.
3. I stir in the minced garlic and cook for about 30 seconds until fragrant.
4. I add the fresh spinach and cook just until wilted, about 2–3 minutes.
5. I season with salt, black pepper, and red pepper flakes if I want some heat.
6. I remove the pan from the heat and toss in the crumbled feta.
7. I serve it warm, making sure every bite has a little bit of everything.

Servings and Timing

This recipe makes 4 servings. It usually takes me about 5 minutes to prepare and 15 minutes to cook, so the total time is around 20 minutes.

Variations

Sometimes I add sun-dried tomatoes or roasted red peppers for extra flavor. I like swapping feta for goat cheese or parmesan when I want a different twist. For more protein, I occasionally toss in grilled chicken or chickpeas. If I’m craving richness, I drizzle a little lemon juice or balsamic glaze over the top before serving.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet with a splash of olive oil so the gnocchi stay crispy. I avoid microwaving because it makes the gnocchi soft.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, I cook frozen gnocchi directly in the skillet without thawing, just adding a few extra minutes of cooking time.

Do I need to boil the gnocchi first?

No, I skip boiling and pan-fry them straight from the package to get them crispy.

Can I use baby spinach instead of regular spinach?

Yes, baby spinach works perfectly and wilts even faster.

What type of feta works best?

I like using block feta and crumbling it myself because it’s creamier and more flavorful.

Can I make this dish vegan?

Yes, I use vegan feta or skip the cheese entirely and add nutritional yeast for flavor.

What can I serve with this dish?

I usually serve it with a simple side salad or grilled protein for a complete meal.

How do I keep the gnocchi from sticking to the pan?

I use enough olive oil and avoid overcrowding the skillet so they crisp evenly.

Can I add more vegetables?

Definitely, I sometimes toss in mushrooms, zucchini, or cherry tomatoes.

Is this recipe gluten-free?

It can be if I use gluten-free gnocchi, which is widely available.

Can I make it ahead of time?

I prefer cooking it fresh, but I can prep the spinach and crumble the feta ahead to save time.

Conclusion

This Crispy Gnocchi with Spinach and Feta is one of my favorite quick meals because it’s flavorful, filling, and ready in minutes. I love the contrast of the crispy gnocchi with the creamy feta and fresh spinach. It’s a simple recipe that I can adapt to whatever I’m craving, making it a reliable go-to dish for busy days.

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