Irresistible Crispy Gnocchi With Spinach And Feta: A 20-Minute One-Pan Dinner
Make Crispy Gnocchi With Spinach And Feta in one pan in 20 minutes! An easy, delicious vegetarian dinner with golden gnocchi, wilted spinach & tangy feta.
Ingredients
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1 (17.6 oz / 500g) package shelf-stable or refrigerated potato gnocchi
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2 tablespoons olive oil, divided
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3 cloves garlic, thinly sliced
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¼ teaspoon crushed red pepper flakes (optional, for heat)
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5 ounces (about 5 cups) fresh baby spinach
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4 ounces (115g) feta cheese, crumbled (divided)
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1 tablespoon fresh lemon juice
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Zest of ½ a lemon
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Salt and freshly ground black pepper to taste
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For serving: Freshly grated Parmesan cheese, chopped fresh herbs (parsley, basil, or dill)
Equipment Needed
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Large non-stick or cast iron skillet (12-inch is ideal)
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Spatula or wooden spoon
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Microplane or zester (for lemon)
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Measuring spoons
Instructions
Step 1: Heat the Pan
Place your large skillet over medium-high heat. Add 1 ½ tablespoons of the olive oil and let it get hot. The key to crispy gnocchi is a hot pan and not overcrowding it.
Step 2: Pan-Fry the Gnocchi
Add the entire package of gnocchi to the hot oil in a single layer. Let them cook, undisturbed, for 3-4 minutes. This allows the bottom side to develop a deep golden-brown crust. Use a spatula to flip them over, and continue to cook for another 3-4 minutes, tossing occasionally, until they are golden and crispy on most sides. Transfer the crispy gnocchi to a plate.
Part 2: Building the Sauce
Step 3: Sauté Garlic and Chili
Reduce the heat to medium. Add the remaining ½ tablespoon of olive oil to the same skillet. Add the sliced garlic and crushed red pepper flakes (if using). Sauté for 30-60 seconds, just until the garlic becomes fragrant and lightly golden. Be careful not to let it burn.
Step 4: Wilt the Spinach
Immediately add all the fresh baby spinach to the skillet. It will seem like a lot, but it wilts down dramatically. Toss constantly with the garlic and oil for 1-2 minutes until the spinach is just wilted and vibrant green.
Part 3: Combining and Finishing
Step 5: Create the Creamy Feta Sauce
Push the wilted spinach to the sides of the pan. Reduce the heat to low. Add half of the crumbled feta cheese (about 2 ounces) to the center of the skillet. Let it warm and soften for about 30 seconds, then stir it gently into the spinach. It won’t melt smoothly like mozzarella, but it will create a creamy, clinging sauce with the spinach juices and oil.
Step 6: Combine Everything
Return the crispy gnocchi to the skillet with the spinach and feta mixture. Add the lemon juice and half of the lemon zest. Gently toss everything together until the gnocchi is well-coated and heated through. Season carefully with black pepper; taste before adding salt, as the feta is already quite salty.
Step 7: Serve Immediately
Divide the crispy gnocchi with spinach and feta among serving plates or bowls. Top with the remaining crumbled feta, the rest of the lemon zest, a sprinkle of freshly grated Parmesan, and a handful of chopped fresh herbs. Serve right away while the gnocchi are still perfectly crisp.