If you’ve been hunting for a meal that’s hearty, comforting, and ready in under 30 minutes, this Crispy Gnocchi With Spinach And Feta might just be your new best friend in the kitchen. It’s the kind of dish that feels like restaurant dining but comes together faster than it takes to wrangle kids into the car for takeout.
Back in Texas, where I grew up, meals were often about big pans of food passed around the table. These days in New York, I lean on recipes like this—simple, vibrant, and just right for a weeknight when everyone’s hungry now.
Table of Contents
Why You’ll Love This Crispy Gnocchi With Spinach And Feta
- Quick & Easy: Dinner on the table in 25 minutes—yes, really.
- Family-Friendly: Even picky eaters tend to gobble this up.
- One-Pan Wonder: Less cleanup = more time to relax.
- Balanced & Bright: Crispy, cheesy, and packed with leafy greens.
What Does Crispy Gnocchi With Spinach And Feta Taste Like?
Think of pillowy gnocchi that get golden and crispy in a hot pan, mingling with garlicky spinach that melts down into tender ribbons. Then comes the feta—salty, creamy crumbles that tie everything together. Each bite has texture, flavor, and just a little kick if you add red pepper flakes.
Ingredients You’ll Need for Crispy Gnocchi With Spinach And Feta
One of the best things about Crispy Gnocchi With Spinach And Feta is that it doesn’t ask for a laundry list of ingredients. Instead, it leans on a handful of pantry staples and fresh produce to create a dish that tastes like it took hours. Here’s a closer look at what you’ll want to gather before you start cooking:
- Gnocchi (1 pound) – These little potato dumplings are the backbone of the recipe. When boiled and then pan-fried, they develop a crisp golden shell while staying tender inside. If you’ve never tried pan-searing gnocchi before, you’re in for a treat—it’s the key to making this meal taste so indulgent.
- Olive Oil (2 tablespoons) – Use a good-quality olive oil if you can. It not only helps the gnocchi crisp up but also adds that signature richness you want in every bite.
- Fresh Spinach (4 cups, about 120 g) – Spinach wilts quickly, so while four cups might look like a mountain, it cooks down to the perfect amount. You can even swap in kale or Swiss chard if that’s what’s on hand.
- Feta Cheese (4 ounces, about 115 g, crumbled) – The salty tang of feta ties everything together. Its crumbly texture melts just enough to coat the gnocchi and greens without disappearing.
- Garlic (2 cloves, minced) – Garlic brings that irresistible aroma to the pan. Just be careful not to let it burn—this step happens fast!
- Salt & Black Pepper (to taste) – The classic duo that brightens all the other flavors.
- Red Pepper Flakes (1 teaspoon, optional) – A pinch of heat adds a nice surprise. Adjust according to your spice preference.
If you enjoy working with fresh produce in your cooking, you’ll also love my Southern Squash Casserole—another simple recipe that turns vegetables into pure comfort food.
With these ingredients in hand, you’re just a few steps away from bringing Crispy Gnocchi With Spinach And Feta to the table.
How to Make Crispy Gnocchi With Spinach And Feta (Step by Step)
Cooking Crispy Gnocchi With Spinach And Feta is easier than you might think. Even if you’re not confident in the kitchen, this recipe is straightforward, forgiving, and delivers a restaurant-worthy dish in under half an hour. Here’s how to make it, step by step:
Step 1: Boil the Gnocchi
Fill a large pot with water and add a generous pinch of salt—this is your chance to flavor the gnocchi from the inside out. Once the water reaches a rolling boil, carefully drop in the gnocchi. They’ll sink to the bottom at first but keep an eye on them. In just 2–3 minutes, they’ll rise to the top, letting you know they’re perfectly cooked. Use a slotted spoon to lift them out and transfer them to a plate or tray to drain.
Pro tip: Don’t walk away during this step. Gnocchi cook fast, and if they’re left in too long, they’ll lose that light, fluffy texture we’re after.
Step 2: Crisp the Gnocchi in a Skillet
Heat two tablespoons of olive oil in a large frying pan over medium-high heat. Once the oil shimmers (a sign it’s hot enough), add the drained gnocchi in a single layer. Let them sit without stirring for 2–3 minutes. This is where the magic happens—the gnocchi develop a golden, crispy crust that makes this dish so addictive.
After the first side is crisp, gently stir and allow the other sides to brown for another 2–3 minutes. Resist the temptation to stir too often; patience rewards you with that irresistible crunch.
Step 3: Add Garlic for Flavor
Turn the heat down slightly to medium. Toss in the minced garlic and sauté for about a minute. You’ll know it’s ready when the kitchen smells like heaven. Be careful here—garlic can burn quickly, and burnt garlic turns bitter. Stir it just enough to release its aroma.
Step 4: Wilt the Spinach
Add four cups of fresh spinach to the pan. It might look like too much, but trust me, spinach cooks down to a fraction of its size in just 2–3 minutes. Stir gently as it wilts, letting it mingle with the crispy gnocchi and garlicky oil. At this point, the dish already looks like something you’d happily order in a cozy Italian café.
If you enjoy veggie-based dishes that come together quickly, check out my Healthy Garlic Parmesan Spaghetti Squash. It has that same balance of hearty and wholesome you’ll love.
Step 5: Season to Taste
Sprinkle in salt, freshly cracked black pepper, and red pepper flakes if you’re in the mood for a little heat. Taste as you go—you want the seasoning to highlight the natural flavors without overwhelming them.
Step 6: Add the Feta and Serve
Remove the pan from the heat before adding the crumbled feta. This step is important: feta doesn’t need much to soften and cling to the gnocchi and spinach. Stir gently so every bite is flecked with that tangy, creamy cheese.
Divide the Crispy Gnocchi With Spinach And Feta onto plates, and serve immediately while everything is warm and at its best.
Tips and Tricks for Perfect Crispy Gnocchi With Spinach And Feta
- Get the Pan Hot: Don’t rush this step—hot oil is the secret to crispy edges.
- No Overcrowding: Fry gnocchi in batches if needed. Crowding = soggy.
- Feta Last: Add feta off the heat so it softens into the dish without melting away.
- Storage Hack: Reheat leftovers in a pan instead of the microwave to bring back the crispiness.
Storage
This dish is best enjoyed fresh, but if you have leftovers:
- Fridge: Store in an airtight container for 1–2 days.
- Reheat: Warm in a skillet with a touch of olive oil for the best texture.
FAQs
Can I make this with frozen gnocchi?
Yes! Just cook from frozen a minute or two longer before pan-frying.
What if I don’t like feta?
Go for goat cheese, parmesan, or even ricotta salata.
Can I make it ahead?
You can boil the gnocchi earlier in the day. Just crisp them and finish the dish when ready to serve.
Conclusion
Whether it’s a busy Tuesday night or a cozy Saturday dinner, this Crispy Gnocchi With Spinach And Feta is a recipe you’ll want in your back pocket. It’s fast, flavorful, and has just the right balance of comfort and freshness. Next time you’re tempted to order out, try this instead—you’ll be glad you did.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Crispy Gnocchi With Spinach And Feta – Easy Weeknight Comfort
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This delightful dish features crispy pan-fried gnocchi paired with vibrant spinach and tangy feta cheese, creating a satisfying and flavorful meal. Quick to prepare, it’s perfect for a weeknight dinner or a weekend treat.
Ingredients
- 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, for heat)
Instructions
1. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2–3 minutes. Remove with a slotted spoon and set aside to drain.
2. Heat olive oil in a large frying pan over medium-high heat. Add the cooked gnocchi and cook undisturbed for 2–3 minutes until golden brown and crispy on one side.
3. Stir gently and cook another 2–3 minutes until the gnocchi are crispy all over.
4. Reduce heat to medium and add the minced garlic. Sauté for 1 minute until fragrant.
5. Add the spinach and cook until wilted, about 2–3 minutes.
6. Season with salt, black pepper, and red pepper flakes (if using). Remove from heat.
7. Stir in crumbled feta cheese and serve immediately on plates.
Notes
- Add cherry tomatoes, bell peppers, or zucchini for extra flavor and color.
- Ensure the pan is hot enough before adding gnocchi for a crispy texture.
- Substitute spinach with kale or Swiss chard if desired.
- Best served fresh but can be stored in an airtight container in the fridge for 1–2 days. Reheat in a pan to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 25 mg
Keywords: Crispy Gnocchi with Spinach and Feta, gnocchi recipe, vegetarian dinner, easy Italian dish
