GNOCCHI WITH SPINACH AND FETA

Are you craving a delicious and satisfying meal but short on time? Forget complicated recipes and hours in the kitchen! This recipe for Crispy Gnocchi With Spinach And Feta – Ready in 30! is the answer to your weeknight dinner prayers. We’re talking perfectly crispy gnocchi, wilted spinach, salty feta, all tossed together in a light and flavorful sauce. Get ready for a flavor explosion that’s incredibly easy to whip up!

Gathering Your Green and Golden Ingredients

Here’s what you’ll need to create this culinary masterpiece. Don’t worry, the ingredient list is short and sweet!

For the Crispy Gnocchi:

• 1 pound gnocchi (shelf-stable or refrigerated, not frozen)
• 2 tablespoons olive oil
• 1 tablespoon butter (optional, but adds richness!)

For the Spinach and Feta Magic:

• 5 ounces baby spinach
• 4 ounces feta cheese, crumbled
• 2 cloves garlic, minced
• 1/4 cup chicken broth (or vegetable broth)
• 1 tablespoon lemon juice
• Pinch of red pepper flakes (optional, for a little kick!)
• Salt and freshly ground black pepper to taste

Step-by-Step to Gnocchi Nirvana

Let’s transform these simple ingredients into a mouthwatering meal! This comes together so quickly, you’ll be amazed.

Getting Started:

1. Prepare your ingredients: Chop the garlic, measure out the broth and lemon juice, and crumble the feta. Having everything ready to go will make the cooking process even faster.

Crisping the Gnocchi:

2. Heat the olive oil and butter (if using) in a large skillet over medium-high heat. Make sure the pan is nice and hot before adding the gnocchi!
3. Add the gnocchi to the skillet in a single layer. Don’t overcrowd the pan, or they won’t get crispy. If needed, work in batches.
4. Cook the gnocchi for 5-7 minutes, without stirring, until they are golden brown and crispy on one side. Then, flip them and cook for another 3-5 minutes, until crispy on the other side and heated through. You want them to have a lovely golden crust.

Spinach and Feta Time:

5. Add the minced garlic to the skillet with the gnocchi and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
6. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Those browned bits are packed with flavor!
7. Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Stir occasionally to ensure the spinach wilts evenly.
8. Remove the skillet from the heat and stir in the crumbled feta cheese and red pepper flakes (if using). Season with salt and pepper to taste.

Serving Suggestion:

9. Serve immediately and enjoy the explosion of flavors!

The Secret to Perfectly Crispy Gnocchi

Gnocchi can sometimes be tricky. Here’s the secret to achieving that perfect crispy exterior:

• Dry Gnocchi is Key: Pat the gnocchi dry with paper towels before cooking. This will help them crisp up instead of steaming.
• Hot Pan, Hot Oil: Make sure your skillet and oil are hot before adding the gnocchi. This is crucial for achieving that beautiful golden-brown crust.
• Don’t Overcrowd: Cook the gnocchi in a single layer. Overcrowding the pan will lower the temperature and cause them to steam instead of crisping.
• Patience is a Virtue: Resist the urge to stir the gnocchi too early. Let them sit undisturbed for a few minutes to develop a nice crust.

Variations and Adaptations: Your Gnocchi, Your Way!

This recipe is fantastic as is, but feel free to get creative and customize it to your liking! Here are a few ideas:

• Add Protein: Grilled chicken, shrimp, or sausage would be delicious additions. You could even add a can of chickpeas for a vegetarian protein boost.
• Swap the Cheese: Not a fan of feta? Try goat cheese, Parmesan, or ricotta.
• Get Veggie-Centric: Add other vegetables like sun-dried tomatoes, mushrooms, bell peppers, or zucchini.
• Spice it Up: Add more red pepper flakes or a dash of hot sauce for extra heat.
• Pesto Power: Stir in a spoonful of pesto for a burst of fresh flavor.

Serving Suggestions: More Than Just a Main Course

While this Crispy Gnocchi with Spinach and Feta is delicious on its own, here are a few ideas to elevate your meal:

• Serve with a Side Salad: A simple green salad with a vinaigrette dressing is the perfect complement to the richness of the gnocchi.
• Pair with Crusty Bread: For sopping up all those delicious pan juices.
• Make it a Soup and Gnocchi Combo: Enjoy this alongside a bowl of SAUSAGE TORTELLINI SOUP, SAUSAGE TORTELLINI SOUP, or CREAMY SAUSAGE TORTELLINI SOUP for a heartier meal.

Gnocchi Know-How: Answering Your FAQs

Still have questions about gnocchi? Let’s tackle some common concerns:

• Can I use frozen gnocchi? While you can, fresh or shelf-stable gnocchi will give you the best crispy results. If using frozen, make sure to thaw them completely and pat them dry before cooking.
• Can I make this ahead of time? This dish is best served immediately. The gnocchi will lose its crispiness if it sits for too long. You *can* prep the ingredients ahead of time (chop the garlic, crumble the feta, etc.) to save time during cooking.
• What kind of gnocchi should I use? I recommend using shelf-stable or refrigerated gnocchi. Potato gnocchi is the most common, but you can also find gnocchi made with other ingredients like cauliflower or sweet potatoes.
• Help! My gnocchi are sticking to the pan! Make sure your pan is hot enough and that you’re using enough oil. You can also try using a non-stick skillet.

Beyond Spinach and Feta: Gnocchi Inspiration

Once you master the art of crispy gnocchi, the possibilities are endless! Here are a few other gnocchi recipes to try:

• GARLIC CHICKEN GNOCCHI SKILLET!: A one-pan wonder packed with flavor.
• Gnocchi with Brown Butter and Sage: A classic Italian combination.
• Gnocchi with Marinara Sauce and Mozzarella: A simple and satisfying comfort food.

Gnocchi vs. Tortellini: Which Pasta Reigns Supreme?

While we’re talking about delicious Italian dumplings, let’s compare gnocchi to another favorite: tortellini! Both are incredibly versatile and satisfying. You can enjoy tortellini in dishes like CREAMY TORTELLINI SOUP and CREAMY CHICKEN TORTELLINI.

Gnocchi are small, soft dumplings typically made from potatoes, flour, and eggs. They have a unique, slightly chewy texture. Tortellini, on the other hand, are ring-shaped pasta filled with cheese, meat, or vegetables. They have a smoother texture than gnocchi. Ultimately, the choice between gnocchi and tortellini comes down to personal preference!

Time to Dig In!

And there you have it! A quick, easy, and incredibly delicious recipe for Crispy Gnocchi with Spinach and Feta that’s ready in just 30 minutes. I hope you enjoy this simple and satisfying meal as much as I do. Get ready to impress yourself (and your family!) with this culinary creation. Happy cooking, my friend!

Crispy Gnocchi with Spinach and Feta

Amelia Chen-Morrison

This recipe delivers perfectly crispy gnocchi tossed with wilted spinach, salty feta cheese, and a light, flavorful sauce. Ready in just 30 minutes, it’s a quick and easy weeknight dinner that’s both satisfying and delicious.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 2

Calories 600 kcal

Equipment

• Large skillet
• Measuring cups and spoons
• Garlic press or knife
• Cutting board
• Paper towels
• Spatula or tongs

Ingredients

  

• 1 pound gnocchi shelf-stable or refrigerated
• 2 tablespoons olive oil
• 1 tablespoon butter
• 5 ounces baby spinach
• 4 ounces feta cheese, crumbled
• 2 cloves garlic, minced
• ¼ cup chicken broth
• 1 tablespoon lemon juice
• Pinch of red pepper flakes optional
• Salt to taste
• Freshly ground black pepper to taste

Instructions

 

• Prepare your ingredients: Chop the garlic, measure out the broth and lemon juice, and crumble the feta.
• Pat the gnocchi dry with paper towels to ensure crispiness.
• Heat the olive oil and butter (if using) in a large skillet over medium-high heat.
• Add the gnocchi to the skillet in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
• Cook the gnocchi for 5-7 minutes, without stirring, until golden brown and crispy on one side.
• Flip the gnocchi and cook for another 3-5 minutes, until crispy on the other side and heated through.
• Add the minced garlic to the skillet with the gnocchi and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
• Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
• Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Stir occasionally to ensure the spinach wilts evenly.
• Remove the skillet from the heat and stir in the crumbled feta cheese and red pepper flakes (if using).
• Season with salt and pepper to taste.
• Serve immediately and enjoy.

Notes

For the best results, use shelf-stable or refrigerated gnocchi and ensure they are dry before cooking. Patting them dry with paper towels helps them crisp up nicely. Don’t overcrowd the pan when cooking the gnocchi; cook in batches if needed. This dish is best served immediately as the gnocchi will lose its crispiness over time. You can add protein like grilled chicken or sausage for a heartier meal. Feel free to substitute the feta cheese with goat cheese or parmesan, and add other vegetables such as sun-dried tomatoes or mushrooms.