I’m a home cook who loves creating quick, nutritious dinners after busy days. This Crispy Gnocchi with Spinach and Feta has become my go-to weeknight savior when I need something satisfying but don’t have hours to spend in the kitchen.
There’s something magical about pan-fried gnocchi. Those little potato pillows transform into golden, crispy bites that rival any restaurant dish. I stumbled upon this recipe during a particularly hectic week when I needed comfort food fast. The combination of tender spinach, tangy feta, and those perfectly crisp gnocchi edges creates a meal that feels special but comes together in under 30 minutes. My family requests this at least twice a month, and I never get tired of making it because it’s genuinely that easy.
Let’s get cooking!
Table of Contents
Ingredients for Crispy Gnocchi with Spinach and Feta
Getting your ingredients ready makes this recipe even quicker. I always keep store-bought gnocchi in my pantry because they’re a lifesaver for busy nights. My preference is shelf-stable gnocchi, though fresh works beautifully too.
- 1 pound gnocchi
- 2 tablespoons olive oil (I recommend extra virgin for better flavor)
- 4 cups fresh spinach, packed (about 160g, which wilts down to roughly 1 cup)
- 4 ounces feta cheese, crumbled (about 115g) (In my experience, block feta that you crumble yourself tastes better than pre-crumbled)
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- 1 teaspoon red pepper flakes, optional (I usually add these for a nice kick)
Step-by-Step Instructions
I recommend having all your ingredients prepped before you start cooking since this comes together quickly once you begin.
Step 1: Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package directions until they float to the surface, typically 2-3 minutes. Use a slotted spoon to remove them and set aside to drain. Don’t rinse them as the starch helps them crisp up better.
Step 2: Heat the olive oil in a large frying pan over medium-high heat. Once the oil shimmers, add the cooked gnocchi in a single layer. Let them sit undisturbed for 2-3 minutes to develop that golden crust. This patience pays off with perfectly crispy edges.
Step 3: Gently flip the gnocchi and cook another 2-3 minutes until crispy on multiple sides. Don’t worry if they don’t all flip perfectly. Just aim for golden brown spots all around. You’ll know they’re ready when they have a deep golden color and sound slightly crispy when you stir them.
Step 4: Lower the heat to medium and push the gnocchi to one side of the pan. Add the minced garlic to the cleared space and cook for about 1 minute until fragrant but not burned. Pro tip: garlic burns quickly at high heat, so this temperature reduction is important.
Step 5: Add the fresh spinach to the pan and stir everything together. The spinach will wilt dramatically in about 2-3 minutes, reducing from 4 cups to roughly 1 cup. Season with salt, black pepper, and red pepper flakes if using.
Step 6: Remove from heat and fold in the crumbled feta cheese. The residual heat will slightly soften the cheese while keeping its tangy bite. Serve immediately while the gnocchi are still crispy.
Perfect Pairings for Crispy Gnocchi
This dish shines brightest with simple sides that don’t compete with its bold flavors.
Simple Green Salad: A crisp mixed greens salad with lemon vinaigrette cuts through the richness of the feta and provides refreshing contrast.
Garlic Bread Rolls: Crusty bread is perfect for soaking up any garlicky oil left in your bowl, and it rounds out the meal nicely.
Roasted Potatoes with Baked Feta and Garlic: Double down on the feta love with these creamy, garlicky potatoes that complement the gnocchi beautifully.
Cucumber Tomato Salad: The cool, fresh vegetables balance the warm, savory gnocchi beautifully, especially during warmer months.
Grilled Herb Chicken with Sweet Potato Fries: Add protein by serving alongside herb-seasoned chicken for a more substantial family dinner.
Mediterranean Chickpea Salad with Lemon Vinaigrette: This bright, zesty salad adds protein and freshness to round out your meal.
Keeping It Fresh
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The gnocchi will soften slightly but still taste delicious.
For reheating, skip the microwave if you want to maintain any crispiness. Instead, heat a skillet over medium heat with a touch of olive oil and pan-fry the leftovers for 3-4 minutes until warmed through and slightly re-crisped.
This dish works wonderfully for meal prep if you keep the components separate. Cook the gnocchi and spinach ahead, store them separately, then quickly reheat and add fresh feta when ready to serve.
FAQs
Can I use frozen spinach instead of fresh?
Yes, but thaw and squeeze out excess water first. Frozen spinach releases more moisture, which can make your gnocchi soggy if not properly drained. Use about 1 cup of thawed, squeezed spinach to replace the 4 cups fresh.
What if my gnocchi won’t crisp up?
Make sure your pan is hot enough before adding the gnocchi, and don’t overcrowd the pan. Moisture is the enemy of crispiness, so ensure they’re well-drained after boiling. Also, resist the urge to move them around during the first 2-3 minutes of cooking.
Can I make this ahead for meal prep?
The components can be prepped separately, but this dish is best assembled fresh. The gnocchi lose their crispy texture when stored already mixed with the other ingredients. Store cooked gnocchi and wilted spinach separately, then recrisp the gnocchi in a hot pan before combining.
Crispy Gnocchi with Spinach and Feta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package directions until they float to the surface, typically 2-3 minutes. Use a slotted spoon to remove them and set aside to drain. Don’t rinse them as the starch helps them crisp up better.
- Heat the olive oil in a large frying pan over medium-high heat. Once the oil shimmers, add the cooked gnocchi in a single layer. Let them sit undisturbed for 2-3 minutes to develop a golden crust.
- Gently flip the gnocchi and cook another 2-3 minutes until crispy on multiple sides. You’ll know they’re ready when they have a deep golden color and sound slightly crispy when you stir them.
- Lower the heat to medium and push the gnocchi to one side of the pan. Add the minced garlic to the cleared space and cook for about 1 minute until fragrant but not burned.
- Add the fresh spinach to the pan and stir everything together. The spinach will wilt dramatically in about 2-3 minutes, reducing from 4 cups to roughly 1 cup. Season with salt, black pepper, and red pepper flakes if using.
- Remove from heat and fold in the crumbled feta cheese. The residual heat will slightly soften the cheese while keeping its tangy bite. Serve immediately while the gnocchi are still crispy.
