Description
Golden pan-fried gnocchi tossed with wilted spinach and creamy feta for a quick, satisfying 25-minute dinner bursting with flavor and texture. This one-pan meal turns simple ingredients into an extraordinary weeknight dinner.
Ingredients
- 1 pound shelf-stable or fresh gnocchi
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 cups baby spinach (about 4 ounces)
- 4 ounces feta cheese, crumbled
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup halved cherry tomatoes (optional add-in)
- 1 teaspoon lemon zest (optional add-in)
- 1 tablespoon chopped fresh basil or parsley (optional add-in)
Instructions
- Bring a large pot of salted water to a boil. Add gnocchi and cook until they float, about 2–3 minutes. Drain the gnocchi well.
- Heat olive oil in a large skillet over medium-high heat. Add cooked gnocchi in a single layer. Let them cook undisturbed for 3 minutes until golden and crisp, then toss and cook another 2–3 minutes until all sides are browned.
- Lower the heat to medium. Stir in minced garlic and red pepper flakes; cook for 30 seconds until fragrant.
- Add spinach and toss until just wilted, about 2 minutes. Season with salt and black pepper.
- Remove the skillet from the heat and sprinkle crumbled feta over the warm gnocchi. Toss gently until the cheese softens slightly.
- Divide the dish among plates and top with lemon zest or fresh herbs if you used them. Serve immediately while crispy.
Notes
- For extra crispness, pat the boiled gnocchi dry before pan-frying.
- Avoid overcrowding the skillet so the gnocchi brown evenly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian Inspired