Crispy Gnocchi With Spinach And Feta
Tender potato gnocchi are boiled then pan-fried until golden, tossed with garlic, fresh spinach, and tangy feta for a quick one-pan dinner.
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.
Notes
Patting the gnocchi dry ensures maximum crispiness.
Use full-fat feta for a creamier finish and tangy pop.
To revive leftovers, reheat in a skillet over medium heat to restore crunch.