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)

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Heat olive oil in a large skillet over medium-high heat.
Add gnocchi in a single layer and cook 6–8 minutes, stirring occasionally, until golden and crispy.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add fresh spinach and cook 2–3 minutes until wilted.
Season with salt, black pepper, and red pepper flakes if desired.
Remove from heat and toss in crumbled feta.
Serve warm with all ingredients well combined.

Add sun-dried tomatoes or roasted red peppers for extra flavor.

Swap feta with goat cheese or parmesan for variation.

For protein, toss in grilled chicken or chickpeas.

Finish with a drizzle of lemon juice or balsamic glaze for brightness.

Reheat leftovers in a skillet with olive oil to keep gnocchi crispy.