There’s something utterly inviting about Crispy Gnocchi With Spinach And Feta sizzling in a pan—those golden edges crackling as you slide a fork in. I’ve tested this skillet creation five times, tweaking oil ratios and timing, to land on a version where tender pillows of gnocchi meet a nutty, tangy feta finish. You’ll catch hints of lemon brightness and a whisper of garlic in every bite.
Why You’ll Love Crispy Gnocchi With Spinach And Feta
- Crunchy exterior, pillowy interior—texture contrast at its best
- Quick one-pan meal in under 20 minutes
- Bright spinach and lemon notes balance the rich cheese
- Classic Italian flavors with a modern twist
A Little Background
When I first stumbled on this combination, I was chasing a weeknight shortcut. My early trials yielded soggy gnocchi—lesson learned: pat them bone dry. By the third test, that fragrant steam of garlic and butter told me I was onto something seasonal and satisfying.
Key Ingredients for Crispy Gnocchi With Spinach And Feta
- Potato Gnocchi (16 oz): soft base—buy refrigerated for best texture
- Olive Oil & Butter: 1 tbsp oil to crisp, 1 tbsp butter for richness
- Fresh Spinach (5 oz): quick-wilt green—rinse and spin dry
- Feta Cheese (½ cup): crumbly, tangy boost—full-fat for creaminess
- Garlic (3 cloves): minced finely to perfume the pan
How to Make Crispy Gnocchi With Spinach And Feta
- Bring a large pot of salted water to a boil. Add gnocchi and cook until they float, about 2–3 minutes. Drain and transfer to a bowl; toss with 1 tbsp olive oil.
- Heat remaining oil and butter in a large skillet over medium-high. Arrange gnocchi in a single layer; let them crisp undisturbed until golden underneath, about 4 minutes, then flip and brown the other side, 2 minutes more.
- Add minced garlic and optional red pepper flakes, stirring until fragrant—30 seconds should do it.
- Gradually add spinach, tossing until just wilted, about 1 minute total.
- Remove from heat. Stir in crumbled feta, lemon zest and juice, then season with salt and pepper to taste. Serve at once.
Pro Tips & Troubleshooting
- Dry the drained gnocchi fully—extra moisture equals steam, not crisp.
- If pieces stick, lower heat slightly and let them release naturally before poking.
- Swap baby kale for spinach in cooler months for sturdier greens.
- To halve, use 8 oz gnocchi and adjust oil proportionally; double everything for a crowd.
Storage & Make-Ahead Guide
Let leftovers cool completely (avoid the danger zone), then store in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over medium until crisp again. You can freeze cooked gnocchi and spinach separately for up to 1 month—thaw overnight in the fridge before reheating. Always wash hands and surfaces after handling raw ingredients.
Serving Suggestions
Serve alongside a fresh tomato salad for brightness, or top with a fried egg for brunch. A drizzle of chili-infused oil brings welcoming heat, while toasted pine nuts add crunch.
Frequently Asked Questions
- How long does it take to cook gnocchi from frozen? Add 1–2 extra minutes to the boiling step; wait until they float before draining.
- Can I use store-bought dried gnocchi? Yes, but follow package directions and drain thoroughly to avoid soggy results.
- What’s the best way to reheat crispy gnocchi? Warm in a hot skillet with a splash of oil rather than the microwave to maintain crunch.
- How do I keep spinach from turning mushy? Add it at the very end and toss briefly—overcooking wilts it too much.
- Can I make this vegan-friendly? Replace butter with vegan margarine and use dairy-free feta alternative.
- Is this dish freezer-friendly? Freeze components separately and combine fresh after reheating for best texture.
Final Thoughts
I’m always drawn to the satisfying contrast in Crispy Gnocchi With Spinach And Feta—it’s my go-to when I want something comforting yet bright. Give it a whirl, share your tweaks, and let those golden, cheesy bites become a kitchen favorite.
More Recipes You’ll Love
- Creamy Alfredo Pasta Recipe – rich, velvety sauce that plays off the crisp gnocchi crust
- Garlic Butter Shrimp Pasta – bright garlic and tender shrimp pair beautifully with leafy greens
- Lemon Garlic Pasta – zesty citrus notes echo the lemon in the gnocchi dish
- Spinach Ricotta Stuffed Shells – double up on greens and creamy cheese for another comforting bite
Crispy Gnocchi With Spinach And Feta
Ingredients
Gnocchi & Oil
- 16 oz potato gnocchi
- 1 tbsp olive oil
- 1 tbsp butter
Flavors & Greens
- 3 cloves garlic minced
- 5 oz fresh spinach
- 0.5 cup feta cheese crumbled
- 1 lemon zested and juiced
- salt to taste
- black pepper to taste
Instructions
Cook Gnocchi
- Bring a large pot of salted water to a boil. Add gnocchi and cook until they float, about 2–3 minutes. Drain and pat dry.16 oz potato gnocchi
Crisp & Finish
- Heat olive oil and butter in a large skillet over medium-high heat. Add gnocchi in a single layer and cook, undisturbed, until golden and crisp, about 4 minutes. Flip and cook 2 more minutes.16 oz potato gnocchi, 1 tbsp olive oil, 1 tbsp butter
- Add garlic and cook until fragrant, about 30 seconds.
- Stir in spinach and cook until just wilted, about 1 minute.3 cloves garlic
- Remove from heat and stir in feta and lemon zest and juice. Season with salt and pepper to taste.5 oz fresh spinach, 0.5 cup feta cheese, 1 lemon, salt
- Serve immediately.