Crispy Gnocchi With Spinach And Feta

Why This Recipe Matters

Crispy Gnocchi With Spinach And Feta is one of those dishes that brings people together instantly. I still remember the first evening I made it: the kitchen filled with the sizzling sound of gnocchi turning golden in the pan, the smell of garlic wafting through the air, and the bright green spinach softening into the mix. My kids leaned over the counter, eyes wide, waiting for the first taste. Meals like this matter because they feel indulgent without taking hours to prepare. They help busy parents, students, or anyone craving a cozy, wholesome dinner that looks and tastes like it came straight from a restaurant kitchen.

What Is Gnocchi?

Gnocchi are small Italian dumplings made from potatoes, flour, and sometimes egg. They are boiled until they float to the surface, which means they are done, and then tossed with sauce or butter. But the magic really happens when you crisp them in a skillet: the outside becomes golden and crunchy while the inside stays tender and soft. This contrast in textures makes gnocchi incredibly versatile. For example, you can enjoy them with leafy greens, roasted vegetables, or even creamy sauces. If you love pasta-style dishes that deliver comfort in every bite, you should also try the Creamy Garlic Pasta Bake. It shares the same cozy feel but in a baked, cheesy version that is perfect for cold nights.

Why You’ll Love This Recipe

• Ready in just 20 minutes, perfect for busy weeknights
• Budget-friendly with simple, everyday ingredients
• Vegetarian but satisfying even for meat-eaters
• One-pan recipe for minimal cleanup
• Family-friendly flavors kids and adults enjoy
• Easily customizable with seasonal vegetables
• Balanced comfort food that feels light and fresh

Crispy Gnocchi With Spinach And Feta

---

• Author: Emma
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Crispy golden gnocchi tossed with garlicky spinach and creamy feta. A quick, 20-minute vegetarian dinner that’s comforting, fresh, and satisfying.

---

Ingredients

Scale 1x2x3x

• 1 pound gnocchi

• 2 tablespoons olive oil

• 4 cups fresh spinach (about 120 g)

• 4 ounces feta cheese, crumbled (about 115 g)

• 2 cloves garlic, minced

• Salt, to taste

• Black pepper, to taste

• 1 teaspoon red pepper flakes (optional)

---

Instructions

 

1. Boil gnocchi 2–3 minutes until floating. Drain.

2. Pan-fry gnocchi in hot oil 2–3 minutes per side until golden.

3. Add garlic, sauté 1 minute.

4. Stir in spinach; cook 2–3 minutes until wilted.

5. Season with salt, pepper, and flakes. Remove from heat.

6. Add feta, stir gently, and serve warm.

Notes

• Crisp gnocchi in batches to avoid crowding.
• Add cherry tomatoes for a sweet pop of flavor.
• Use kale or Swiss chard instead of spinach.
• Reheat in skillet, not microwave, to keep texture.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Pan-Fried
• Cuisine: Italian-American

Nutrition

• Calories: ~310 kcal
• Sugar: 2 g
• Sodium: 430 mg
• Fat: ~12g
• Carbohydrates: ~38g
• Fiber: ~3g
• Protein: ~10g
• Cholesterol: 25 mg

Keywords: gnocchi, crispy gnocchi, gnocchi with spinach, gnocchi with feta

Ingredient Notes & Substitutions

Step-by-Step Instructions

1. Boil the gnocchi: Fill a large pot with salted water and bring to a rolling boil. Add the gnocchi and cook for 2–3 minutes until they float to the surface. That floating is your sign they are perfectly cooked. Use a slotted spoon to remove them and drain thoroughly.
2. Crisp the gnocchi: Heat olive oil in a wide skillet over medium-high heat. Once shimmering, add the drained gnocchi in a single layer. Let them cook undisturbed for 2–3 minutes until golden brown on one side. Flip carefully and cook another 2–3 minutes until evenly crisp.
3. Add garlic: Reduce the heat to medium. Add the minced garlic and sauté gently for about 1 minute. The aroma will tell you it’s ready—avoid letting it turn brown, which gives bitterness.
4. Wilt the spinach: Add fresh spinach directly to the skillet. It will look like too much at first, but within 2–3 minutes it wilts down into tender, glossy greens.
5. Season the dish: Sprinkle in salt, black pepper, and optional red pepper flakes. Toss everything together so the flavors coat each gnocchi piece.
6. Finish with feta: Remove the skillet from the heat and crumble feta over the top. Stir lightly, letting the cheese soften while keeping its crumbly texture.
7. Serve immediately: Transfer to plates and garnish with parsley, dill, or even a squeeze of lemon juice for extra brightness.

Visual cues: golden crisp gnocchi on the outside, tender inside; spinach vibrant green; garlic fragrant but not burnt; feta creamy and speckled throughout.

Tips & Variations

1. Use cauliflower gnocchi for a lighter version.
2. Add cherry tomatoes or zucchini for extra color and sweetness.
3. Replace spinach with kale or Swiss chard.
4. Try goat cheese or Parmesan instead of feta.
5. Add toasted nuts like pine nuts or walnuts for crunch.
6. Stir in cream cheese or mascarpone for creaminess.
7. Finish with fresh herbs like dill or basil.
8. Add lemon zest for brightness.
9. For protein, add grilled chicken or roasted chickpeas.
10. For another Mediterranean twist, try the One-Pan Lemon Chicken Orzo, which uses similar fresh flavors in a different one-pan dish.

Common Mistakes & Fixes

• Gnocchi turns soggy: Always drain thoroughly after boiling. Spread them out on a towel if needed before frying.
• Not crispy enough: Make sure your skillet and oil are hot before adding gnocchi. Crowding the pan traps steam and prevents browning. Cook in batches if necessary.
• Garlic burns: Add garlic after lowering the heat and stir continuously for no more than one minute.
• Spinach watery: Add spinach last and cook just until wilted. Overcooking releases too much water.
• Too salty: Feta naturally brings saltiness, so taste before adding extra salt. Balance by mixing feta with ricotta or leaving out added salt.

Make-Ahead, Storage & Reheating

• Make-ahead: You can boil gnocchi earlier in the day. Drain and toss with a drizzle of olive oil to prevent sticking. Store in the fridge until ready to crisp in the skillet.
• Storage: Leftovers keep in an airtight container in the fridge for up to 2 days.
• Reheating: The best method is reheating in a skillet with a small drizzle of olive oil over medium heat. It restores the crisp exterior without making the gnocchi chewy. Avoid microwaving, which softens the texture.
• Freezing: Not recommended because spinach and feta lose their texture and flavor after thawing.

Serving Suggestions & Pairings

This dish is satisfying on its own but works wonderfully with simple sides. Serve it with a fresh salad dressed with lemon vinaigrette to add brightness. Add a slice of garlic bread or focaccia for dipping into the pan juices. For a more indulgent meal, pair it with a baked pasta dish such as the Easy Baked Ziti Recipe. Together, they make a comforting Italian-inspired dinner fit for family or guests.

FAQs

Can I make this recipe vegan?
Yes. Use vegan gnocchi (many brands offer dairy-free versions) and replace feta with vegan feta alternatives.
Can I use frozen spinach instead of fresh?
Yes. Thaw completely, then squeeze out as much water as possible to prevent the dish from becoming watery.
Can I bake gnocchi instead of pan-frying?
Yes. Toss gnocchi with olive oil and bake at 425°F (220°C) for 15–20 minutes, flipping halfway, until golden.
Is gnocchi gluten-free?
Traditional gnocchi contains wheat flour, but many gluten-free varieties exist using rice flour or corn flour.
Can I double the recipe?
Yes, but crisp gnocchi in batches. Overcrowding the pan prevents browning.

Conclusion

Crispy Gnocchi With Spinach And Feta is the kind of recipe that proves delicious meals don’t need to be complicated. It’s comforting yet light, indulgent yet quick. Whether you’re cooking for family, friends, or just yourself, this one-pan wonder is guaranteed to make dinner feel special. Try it, enjoy it, and share it—you’ll see how fast it becomes a new favorite.