If you’re craving a meal that feels both gourmet and comforting, “Crispy Gnocchi With Spinach And Feta” is about to become your new obsession. Tender little pillows of gnocchi are quickly boiled, then pan-fried to golden perfection and tossed with garlicky wilted spinach and creamy, tangy feta. This recipe is bursting with color and textural contrast, coming together in just 25 minutes, making it ideal for busy weeknights or as a showstopping weekend treat. The combination of crisp edges and pillowy centers, along with bright greens and salty cheese, guarantees that every bite is a joy.
Ingredients You’ll Need
The ingredient list for Crispy Gnocchi With Spinach And Feta is wonderfully concise, but trust me, each element plays a starring role. By keeping things simple—and making sure every part shines—you’ll get a dish that’s full of flavor, color, and that all-important irresistible texture. Let’s break down why each component matters:
- Gnocchi: These soft, potato-based Italian dumplings are the foundation of the dish and crisp up beautifully on the outside while staying tender inside.
- Olive oil: The secret to getting the gnocchi perfectly crisp without sticking to the pan or burning—choose a good quality oil for extra flavor.
- Fresh spinach: Gives the dish vibrant color and a light, earthy sweetness that balances out the richness of the gnocchi and cheese.
- Feta cheese: Adds creamy, salty tang and little pops of flavor throughout the dish. Use a block and crumble it yourself for the best texture.
- Garlic: Just a touch transforms the whole pan, infusing the dish with depth and irresistible aroma.
- Salt: Essential for seasoning both the boiling water and the dish itself; use sparingly because feta is salty.
- Black pepper: Freshly cracked is best—it adds a peppery warmth in each bite.
- Red pepper flakes (optional): For those who love a kick of heat, a dash of this really wakes up the plate.
How to Make Crispy Gnocchi With Spinach And Feta
Step 1: Boil the Gnocchi
Start by bringing a large pot of well-salted water to a lively boil. Add the gnocchi and cook just until they float to the top—this usually takes 2 to 3 minutes. This is the sign they’re perfectly pillowy and ready to be crisped. Use a slotted spoon to gently scoop them out and set aside so they can drain and dry slightly, which helps with crisping later.
Step 2: Pan-Fry Until Golden
Grab your favorite large frying pan and heat the olive oil over medium-high until it shimmers—it should be nice and hot before the gnocchi hit the pan. Add the boiled gnocchi in a single layer. Let them sizzle undisturbed for about 2 to 3 minutes so they develop a gorgeous golden crust on the bottom. Gently stir, then let them brown on the other sides, giving you a pan of crispy-edged magic!
Step 3: Add Garlic and Wilt Spinach
Reduce the heat to medium and toss in the minced garlic. Sauté for about a minute, just until fragrant but not brown—garlic burns easily, so keep a close eye! Immediately follow with the fresh spinach, stirring gently as it wilts and softens. This takes only a couple of minutes and fills the kitchen with wonderful aromas.
Step 4: Season Everything
Now is the time to layer in the flavor. Sprinkle with salt (keeping in mind the saltiness of the feta), crack over some black pepper, and if you like a little heat, add a pinch of red pepper flakes. Give the mixture a gentle stir so everything is evenly coated in the garlicky, seasoned oil.
Step 5: Finish With Feta and Serve
Remove the pan from the heat and scatter the crumbled feta over the hot gnocchi and spinach. The cheese will soften slightly, creating creamy pockets throughout the dish. Serve immediately on warm plates for maximum crispiness and satisfaction.
How to Serve Crispy Gnocchi With Spinach And Feta
Garnishes
A little flourish goes a long way! Try a sprinkle of extra feta, a shower of fresh chopped herbs such as parsley or basil, or even a squeeze of lemon juice just before serving—these finishing touches bring extra zing and freshness to your Crispy Gnocchi With Spinach And Feta.
Side Dishes
To round out the meal, pair this dish with a crisp green salad tossed with a lemony vinaigrette or a platter of roasted veggies for extra color and nutrition. A warm, crusty piece of bread makes it all the more satisfying, perfect for mopping up any leftover garlicky oil.
Creative Ways to Present
If you’re in the mood to impress, present your Crispy Gnocchi With Spinach And Feta in shallow bowls for maximum visual appeal. You can also serve it family-style straight from the pan for a rustic, inviting look, or create individual portions in mini cast iron skillets for a bit of restaurant flair.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Let them cool, then transfer to an airtight container and store in the fridge for up to 2 days. The flavors deepen as they sit, although the texture is always best when fresh.
Freezing
While gnocchi can be frozen before cooking, once prepared with spinach and feta, this dish is best enjoyed fresh. However, if you do need to freeze it, portion into freezer-safe containers and freeze for up to 1 month. Texture may change slightly on thawing, but the flavors will still be lovely.
Reheating
To keep that signature crisp, reheat your Crispy Gnocchi With Spinach And Feta in a hot skillet with just a touch of olive oil. A few minutes is all it takes to bring back the crunchy exterior. Avoid the microwave if you can, which tends to make things a bit soggy.
FAQs
Can I use frozen gnocchi?
Absolutely! You can cook frozen gnocchi right from the freezer—just add an extra minute of boiling time, and they’re ready to crisp up in the pan. The texture will still be wonderful.
What can I substitute for spinach?
If you’re out of spinach or want a change, try baby kale, Swiss chard, or even arugula for a peppery kick. They’ll all add their own unique twist to your Crispy Gnocchi With Spinach And Feta.
Is there a dairy-free way to make this dish?
For a dairy-free version, skip the feta and sprinkle on your favorite plant-based cheese or try a handful of toasted pine nuts for a similar creamy, salty vibe.
Do I have to boil the gnocchi before frying?
Yes, boiling ensures your gnocchi are fluffy inside before crisping up the outsides. Dry, uncooked gnocchi won’t have quite the same soft, pillowy center.
Can I add other vegetables?
Definitely! Crispy Gnocchi With Spinach And Feta is extra delicious with sautéed cherry tomatoes, bell peppers, or zucchini. Just toss them in with the spinach for a burst of color and flavor.
Final Thoughts
If you love a recipe that’s as easy as it is crowd-pleasing, you’re going to fall head over heels for Crispy Gnocchi With Spinach And Feta. It’s warm, comforting, a little bit fancy, and totally doable any night of the week. Give it a try—you might just find yourself making it on repeat!
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Crispy Gnocchi With Spinach And Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Frying, Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
Enjoy a delightful meal with this crispy gnocchi dish featuring vibrant spinach, tangy feta cheese, and a hint of garlic. Perfect for a quick weeknight dinner or a weekend treat.
Ingredients
Gnocchi:
- 1 pound gnocchi
Seasoning:
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1 teaspoon red pepper flakes (optional)
Spinach and Feta:
- 4 cups fresh spinach (about 120 g)
- 4 ounces feta cheese, crumbled (about 115 g)
- 2 cloves garlic, minced
Instructions
- Boil Gnocchi: Bring a pot of salted water to a boil. Cook gnocchi according to package instructions, then drain.
- Pan-Fry Gnocchi: Heat olive oil in a pan, add gnocchi, and cook until crispy.
- Add Ingredients: Add garlic, spinach, seasonings, and feta cheese. Stir until combined.
- Serve: Plate the crispy gnocchi mixture and enjoy!
Notes
- Enhance with cherry tomatoes or other veggies.
- Ensure pan is hot for crispy gnocchi.
- Try kale or Swiss chard instead of spinach.
- Best served fresh but can be refrigerated for 1-2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
