Crispy Gnocchi With Spinach and Feta

ByCole Matthews
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Why Make This Recipe

Crispy Gnocchi with Spinach and Feta is a delightful dish that brings together the soft texture of gnocchi, the fresh taste of spinach, and the creamy tang of feta cheese. This recipe is quick to make, and it’s perfect for a weeknight dinner or a special weekend meal. It’s not only delicious but also good for you, with fresh ingredients that add nutrients to your plate.

How to Make Crispy Gnocchi With Spinach and Feta

Ingredients

  • 1 lb gnocchi
  • 2 cups fresh spinach
  • 1 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Red pepper flakes (optional)

Directions

  1. Cook the gnocchi according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  3. Add the cooked gnocchi to the skillet and cook until golden and crispy, about 5-7 minutes.
  4. Stir in the fresh spinach and cook until wilted.
  5. Add the crumbled feta cheese and gently mix until combined.
  6. Season with salt, pepper, and red pepper flakes if desired.
  7. Serve warm and enjoy the flavor-packed dish!

How to Serve Crispy Gnocchi With Spinach and Feta

Crispy Gnocchi with Spinach and Feta is best enjoyed fresh off the stove. You can serve it as a main dish or as a hearty side. Pair it with a light salad or some crusty bread to complete your meal. A sprinkle of extra feta or a drizzle of balsamic glaze can also enhance the dish.

How to Store Crispy Gnocchi With Spinach and Feta

If you have leftovers, let them cool down and store them in an airtight container in the fridge. They can be kept for up to 3 days. To reheat, simply warm them in a skillet over medium-low heat until heated through. You can add a splash of water or olive oil to help revive the dish.

Tips to Make Crispy Gnocchi With Spinach and Feta

  1. Use fresh spinach for the best flavor and texture.
  2. Don’t overcrowd the skillet when frying the gnocchi; this ensures they get crispy.
  3. Feel free to customize the dish with your favorite herbs, such as basil or oregano, for added flavor.
  4. For an extra kick, add a sprinkle of lemon juice or zest before serving.

Variation

You can switch up the greens and use kale or arugula instead of spinach. Adding other vegetables, like cherry tomatoes or bell peppers, can also be a great way to enhance the dish. For a different flavor, try using goat cheese instead of feta.

FAQs

Q: Can I use frozen gnocchi?
A: Yes, you can use frozen gnocchi. Just cook them according to the package instructions, and follow the same steps.

Q: Can I make this dish vegetarian?
A: Yes, this recipe is already vegetarian since it uses spinach and feta cheese. Just ensure all ingredients are vegetarian-friendly.

Q: Is it possible to make this dish ahead of time?
A: While it’s best enjoyed fresh, you can prepare the gnocchi and spinach separately ahead of time and toss them together just before serving.

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Crispy Gnocchi with Spinach and Feta

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful dish combining the soft texture of gnocchi, fresh spinach, and creamy feta cheese, perfect for a quick weeknight dinner or a special weekend meal.

Ingredients

Scale
  • 1 lb gnocchi
  • 2 cups fresh spinach
  • 1 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Red pepper flakes (optional)

Instructions

  1. Cook the gnocchi according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  3. Add the cooked gnocchi to the skillet and cook until golden and crispy, about 5-7 minutes.
  4. Stir in the fresh spinach and cook until wilted.
  5. Add the crumbled feta cheese and gently mix until combined.
  6. Season with salt, pepper, and red pepper flakes if desired.
  7. Serve warm and enjoy the flavor-packed dish!

Notes

Best enjoyed fresh; can be paired with a light salad or crusty bread. Optional toppings include extra feta or balsamic glaze.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 16g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 14g
  • Cholesterol: 30mg

Keywords: gnocchi, spinach, feta, vegetarian dinner, quick meal

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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