Crispy Gnocchi With Spinach And Feta

This crispy gnocchi with spinach and feta is one of my favorite quick comfort meals. The gnocchi gets pan-fried until golden and crispy on the outside while staying soft inside, then it’s tossed with garlicky spinach and creamy feta for a dish that’s simple but incredibly flavorful. I love how it feels hearty yet still light, making it perfect for both weeknights and special occasions.

Why You’ll Love This Recipe

I really enjoy how fast and easy this dish is to make—just a handful of ingredients turn into something that tastes gourmet. The crispy texture of the gnocchi pairs beautifully with the salty, creamy feta and the freshness of spinach. I also like that it’s flexible: I can enjoy it as a main dish or serve it as a side with chicken, fish, or steak.

Ingredients

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

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

Directions

1. I start by heating the olive oil in a large skillet over medium-high heat.
2. I add the gnocchi and cook, stirring occasionally, until they are golden and crispy on the outside, about 7–8 minutes.
3. Once the gnocchi are crisp, I add the minced garlic and cook for about 30 seconds until fragrant.
4. I toss in the fresh spinach and cook until just wilted, about 2–3 minutes.
5. I season with salt, black pepper, and red pepper flakes if I want a little heat.
6. I remove the skillet from the heat and sprinkle the crumbled feta over the top, letting it gently soften into the warm gnocchi and spinach.
7. I serve it hot, straight from the pan.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 5 minutes to prep the ingredients and around 15 minutes to cook, so I can have it ready in just 20 minutes.

Variations

Sometimes I add cherry tomatoes for a burst of sweetness or sun-dried tomatoes for a tangier flavor. If I want extra protein, I toss in grilled chicken or shrimp. I’ve also swapped feta for goat cheese, which melts into a creamier sauce. For a richer version, I add a splash of cream right before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer the stovetop so the gnocchi stay crisp, adding a drizzle of olive oil to refresh them. The microwave works too, but the gnocchi will be softer.

FAQs

Can I use frozen gnocchi?

Yes, I often use frozen gnocchi. I cook them straight from frozen, though they may take a minute or two longer to crisp up.

Do I need to boil the gnocchi first?

No, I pan-fry the gnocchi directly in olive oil without boiling—they turn out perfectly crispy.

Can I use baby spinach instead of regular spinach?

Yes, baby spinach works wonderfully and wilts quickly.

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

I make sure to use enough oil and avoid overcrowding the skillet so the gnocchi crisp evenly.

Can I make this dish vegan?

Yes, I replace feta with a vegan cheese alternative or skip it altogether.

What other greens can I use?

I sometimes use kale or arugula instead of spinach for a different flavor.

Can I add a sauce?

Yes, a drizzle of pesto or a splash of cream makes the dish richer and more saucy.

Is this dish good for meal prep?

Yes, it reheats well, though the gnocchi lose some crispiness over time.

Can I bake the gnocchi instead of pan-frying?

Yes, I roast the gnocchi with olive oil in the oven at 425°F (220°C) until golden and crispy, about 20 minutes.

What protein pairs best with this dish?

I like serving it with grilled chicken, salmon, or shrimp for a complete meal.

Conclusion

I love making crispy gnocchi with spinach and feta because it’s fast, flavorful, and so satisfying. The golden gnocchi, creamy feta, and fresh spinach make a perfect combination that never disappoints. It’s a recipe I keep coming back to when I want something quick yet indulgent.

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