Crispy Gnocchi with Spinach and Feta Recipe

Ingredients

• 454 g (1 lb)gnocchi
• 30 ml (2 tablespoons)olive oil
• to tastesalt
• to tasteblack pepper
• 5 ml (1 teaspoon)red pepper flakes (optional)
• 120 g (4 cups)fresh spinach
• 115 g (4 oz)feta cheese, crumbled
• 2 clovesgarlic, minced

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a large skillet over medium-high heat. When hot, add the gnocchi in a single layer, leaving enough room so the pieces can crisp.

2. 2

   Brown the gnocchi

   Cook without moving the gnocchi for about 3–5 minutes, until the undersides are golden and crisp. Carefully turn them over and cook for another 3–5 minutes.

3. 3

   Wilt the spinach

   Move the gnocchi to one side of the skillet. Add the minced garlic to the clear side and sauté for about 30 seconds, until fragrant, then add the spinach and stir gently for 2–3 minutes, until wilted.

4. 4

   Season and combine

   Season the gnocchi and spinach with salt, black pepper and the red pepper flakes, if using. Gently stir everything together and warm the spinach through.

5. 5

   Scatter over feta

   Take the skillet off the heat and crumble the feta over the mixture. Toss gently to distribute it while leaving some texture in the cheese.

6. 6

   Serve warm

   Divide the gnocchi, spinach and feta between plates and serve straight away for the best texture.

What is crispy gnocchi with spinach and feta?

Gnocchi are small Italian dumplings, commonly made with potato, that are often boiled before serving. This version cooks them directly in a skillet, giving the outside a browned, crisp finish.

Spinach, garlic and feta bring freshness, savoury depth and a salty tang. The contrast between crisp gnocchi and soft greens is what makes this simple combination work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 12g protein, 40g carbs, 12g fat.

The gnocchi provide most of the carbohydrates, while olive oil and feta contribute much of the fat; feta also supplies some of the protein. Serve with a generous side of salad or other vegetables to add freshness and balance the plate.

Let the gnocchi crisp

Single layer: give the gnocchi room in the skillet so their surfaces brown instead of steaming. If your pan is too small, cook them in batches rather than crowding them.

Hands off: leave the first side undisturbed for 3–5 minutes before turning. Look for a golden underside as your cue to flip.

Build flavour in the same pan

Garlic: add it to the clear side of the skillet and cook for about 30 seconds, just until fragrant. Keep it moving if it starts to colour quickly.

Spinach: stir it in gently and give it 2–3 minutes to wilt. It should soften without losing all its shape.

Finish with feta off the heat

Timing: take the skillet off the heat before adding the crumbled feta. A gentle toss spreads the cheese through the dish while keeping some pieces intact.

Seasoning: feta is naturally salty, so taste before adding much salt. Red pepper flakes bring a little heat, but they can be left out.

Make it a meal

On its own, this dish is a quick, filling vegetarian plate. A crisp salad or simply dressed tomatoes make a fresh side without competing with the feta.

If serving a larger meal, pair it with roasted vegetables or a bowl of vegetable soup. Serve promptly so the gnocchi retain their crisp edges.

Recipe notes & tips

• Use a large skillet so the gnocchi can sit in one layer.
• Wait for the pan and oil to heat before adding the gnocchi.
• Turn the gnocchi carefully to keep their browned surfaces intact.
• Add salt gradually because feta can be quite salty.
• Keep the spinach stirring gentle so it wilts without breaking down too much.

Variations

• More heat: add the optional red pepper flakes to taste.
• Extra greens: stir in a little more spinach and let it wilt in the pan.
• Herby finish: scatter chopped fresh parsley over the dish just before serving.
• Lemon lift: add a squeeze of lemon juice at the end for a bright note.
• Different cheese: use crumbled goat’s cheese in place of feta for a tangy finish.

Common mistakes to avoid

• Crowding the skillet: the gnocchi may steam rather than crisp; cook in batches if needed.
• Turning too soon: the bottoms need 3–5 minutes to brown; wait for a golden surface.
• Overcooking the garlic: it can turn bitter; sauté it for about 30 seconds until fragrant.
• Adding feta over the heat: it may melt too much; remove the skillet from the heat first.
• Oversalting: feta adds saltiness; season lightly and taste before adding more.

How to store

Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat until warmed through; the gnocchi may be less crisp after storage.

Frequently asked questions