The other night, my daughter asked for “something different but not scary different,” which is exactly how I’d describe crispy gnocchi with spinach and feta. This recipe delivers restaurant-quality results in about 20 minutes, with golden-brown pillowy gnocchi that’s crispy on the outside and soft inside, tossed with wilted spinach and tangy feta.
Table of Contents
Ingredients for Crispy Gnocchi With Spinach And Feta
I always keep store-bought gnocchi in my pantry because it’s such a versatile ingredient for quick dinners. My go-to brand is DeLallo, but any quality store-bought variety works beautifully here. The key is getting that perfect golden crust, which comes from properly drying the gnocchi after boiling.
- 1 pound gnocchi (fresh or shelf-stable; if using frozen, do not thaw)
- 2 tablespoons olive oil (extra virgin gives better flavor)
- 4 cups fresh spinach (about 120g, loosely packed and roughly chopped)
- 4 ounces feta cheese, crumbled (about 115g; block feta tastes better than pre-crumbled)
- 2 cloves garlic, minced
- Salt to taste (start with 1/2 teaspoon)
- Black pepper to taste (freshly ground works best)
- 1 teaspoon red pepper flakes (optional, but adds nice heat)
Step-by-Step Instructions
The secret to perfectly crispy gnocchi is making sure they’re completely drained and your pan is hot before you add them.
Step 1: Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package instructions until they float to the surface, usually 2 to 3 minutes. Use a slotted spoon to remove them and let them drain thoroughly on a clean kitchen towel. Pat them dry if needed. This step is critical because any moisture will prevent the gnocchi from crisping properly.
Step 2: Heat the olive oil in a 12-inch frying pan over medium-high heat until it shimmers, about 2 minutes. Test by adding one gnocchi – it should sizzle immediately. Add the remaining drained gnocchi in a single layer without overcrowding. Cook undisturbed for 2 to 3 minutes until they develop a beautiful golden-brown crust on one side.
Step 3: Gently stir the gnocchi using a wooden spoon and continue cooking for another 2 to 3 minutes, allowing them to crisp on multiple sides. You’ll know they’re ready when they’re golden and slightly firm to the touch.
Step 4: Reduce the heat to medium and add the minced garlic, stirring constantly for about 1 minute until fragrant. Watch carefully here because garlic burns quickly and turns bitter.
Step 5: Add the fresh spinach to the pan, stirring gently until it wilts completely, about 1 to 2 minutes. The spinach will reduce significantly in volume. Season with salt, black pepper, and red pepper flakes if using. Remove from heat and stir in the crumbled feta cheese, allowing it to soften slightly. Serve immediately while hot.
Perfect Pairings for Crispy Gnocchi With Spinach And Feta
This dish pairs beautifully with sides that complement its rich, savory flavors and add textural contrast.
Simple Arugula Salad: The peppery bite of fresh arugula dressed with lemon vinaigrette cuts through the richness of the feta and provides a refreshing contrast that balances the meal perfectly.
Garlic Bread: Crusty garlic bread or focaccia is ideal for soaking up any leftover olive oil and cheese from your plate, plus it adds that satisfying crunch factor families love.
Roasted Cherry Tomatoes: Sweet roasted tomatoes add a burst of acidity and freshness that brightens the entire dish while providing additional vitamins and antioxidants.
Grilled Chicken Breast: For those who want extra protein, try pairing this with Mediterranean chicken or simple grilled chicken breast to transform this into a more substantial meal without overwhelming the delicate flavors.
Steamed Broccoli: Lightly steamed broccoli adds nutritional value and a mild flavor that doesn’t compete with the gnocchi. For a complete one-dish meal, check out this chicken and broccoli orzo for similar flavor combinations.
Creamy Soup: Serve alongside a bowl of hearty cheddar garlic herb potato soup for a comforting dinner spread.
Keeping It Fresh and Delicious
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Separate the gnocchi from any excess liquid to maintain the best texture.
For reheating, skip the microwave which makes the gnocchi rubbery. Instead, reheat in a hot skillet with a drizzle of olive oil over medium-high heat for 3 to 4 minutes. This restores that crispy exterior beautifully. You can also reheat on a baking sheet in a 400°F oven for about 10 minutes. Note: Reheated gnocchi won’t be quite as crispy as freshly made, but the skillet method comes close.
This dish is incredibly versatile for meal prep. Double the batch and use it for quick lunches throughout the week. Try adding sun-dried tomatoes, pine nuts, or different cheeses like goat cheese for variety. The crispy gnocchi also works wonderfully as a side dish for grilled meats or fish. If you enjoy one-pan pasta dishes, you might also love this creamy Italian sausage rigatoni or spinach and ricotta stuffed shells.
FAQs
Can I use frozen gnocchi instead of fresh?
Absolutely! Frozen gnocchi works just as well. There’s no need to thaw them first. Simply add them directly to boiling water and proceed with the recipe as written.
Why isn’t my gnocchi getting crispy?
The most common reason is too much moisture. Make sure to drain and pat the gnocchi completely dry after boiling, and don’t overcrowd your pan. Cook in batches if needed to ensure proper crisping.
Can I make this recipe dairy-free?
Yes! Simply omit the feta cheese or substitute it with a dairy-free alternative. The dish will still be delicious with just the crispy gnocchi and spinach, perhaps with extra garlic and herbs for flavor.
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 instructions until they float to the surface, usually 2 to 3 minutes. Use a slotted spoon to remove them and let them drain thoroughly on a clean kitchen towel. Pat them dry if needed. This step is critical because any moisture will prevent the gnocchi from crisping properly.
- Heat the olive oil in a 12-inch frying pan over medium-high heat until it shimmers, about 2 minutes. Test by adding one gnocchi – it should sizzle immediately. Add the remaining drained gnocchi in a single layer without overcrowding. Cook undisturbed for 2 to 3 minutes until they develop a golden-brown crust on one side.
- Gently stir the gnocchi using a wooden spoon and continue cooking for another 2 to 3 minutes, allowing them to crisp on multiple sides until golden and slightly firm to the touch.
- Reduce the heat to medium and add the minced garlic, stirring constantly for about 1 minute until fragrant. Watch carefully to prevent burning.
- Add the fresh spinach to the pan, stirring gently until it wilts completely, about 1 to 2 minutes. Season with salt, black pepper, and red pepper flakes if using. Remove from heat and stir in the crumbled feta cheese. Serve immediately while hot.
Notes
