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Crispy gnocchi with spinach and feta in a large skillet with golden-browned gnocchi, wilted spinach, and crumbled feta cheese

Crispy Gnocchi With Spinach And Feta

Pan-fried gnocchi with vibrant spinach and tangy feta cheese, quick, satisfying, and perfect for a weeknight dinner in just 25 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb gnocchi store-bought shelf-stable or refrigerated
  • 2 tbsp olive oil extra virgin preferred
  • 4 cup fresh spinach baby spinach recommended
  • 4 oz feta cheese crumbled; block feta packed in brine preferred
  • 2 garlic cloves minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tsp red pepper flakes optional

Equipment

  • Large pot
  • Large skillet or frying pan
  • Slotted spoon

Method
 

  1. Bring a large pot of well-salted water to a rolling boil. Add the gnocchi and cook until they float to the surface, about 2 to 3 minutes. Remove with a slotted spoon and let drain. Pat dry if needed — dry gnocchi crisp much better.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the drained gnocchi in a single layer. Do not stir for 2 to 3 minutes, allowing a deep golden crust to form on one side.
  3. Gently stir or flip the gnocchi and cook for another 2 to 3 minutes, turning occasionally, until crispy and golden on all sides.
  4. Reduce heat to medium. Add the minced garlic and saute for about 1 minute, stirring constantly, until fragrant. Watch carefully to avoid burning.
  5. Add the fresh spinach and stir gently until wilted, about 1 to 2 minutes. Season with salt, black pepper, and red pepper flakes if using. Remove pan from heat.
  6. Stir in the crumbled feta, allowing it to soften slightly from the residual heat. Taste and adjust seasoning. Serve immediately.

Notes

For best crispiness, make sure the pan is hot before adding gnocchi and do not stir them right away. Spinach can be swapped for kale or Swiss chard. Add cherry tomatoes or zucchini for a variation. Leftovers keep in an airtight container for 1 to 2 days. Reheat in a dry skillet to restore texture.