Name: Gnocchi with Spinach and Feta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 500 g potato gnocchi; 2 tablespoons olive oil; 3 cloves garlic, minced; 4 cups fresh spinach; 150 g feta cheese, crumbled; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; Salt to taste; Black pepper to taste; 1 tablespoon lemon juice; 2 tablespoons grated Parmesan cheese (optional)

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Gnocchi with Spinach and Feta a golden, pan-crisped gnocchi tossed with tender spinach and creamy feta creates a quick and flavorful dish that I love making when I want something comforting without spending too much time in the kitchen. The crispy edges, the soft centers, and the salty tang of feta come together beautifully for a satisfying weeknight meal.

Gnocchi with Spinach and Feta

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

500 g potato gnocchi

2 tablespoons olive oil

3 cloves garlic, minced

4 cups fresh spinach

150 g feta cheese, crumbled

1 teaspoon dried oregano

½ teaspoon red pepper flakes

Salt to taste

Black pepper to taste

1 tablespoon lemon juice

2 tablespoons grated Parmesan cheese (optional)

Directions

I start by bringing a pot of salted water to a boil and cooking the gnocchi according to the package instructions until they float to the surface. Once cooked, I drain them well and set them aside.

Next, I heat the olive oil in a large skillet over medium heat. I add the drained gnocchi in a single layer and let them cook without stirring for about 3–4 minutes until they turn golden and crispy on one side. Then I stir and cook for another 3–4 minutes until they are evenly crisp and golden brown.

I add the minced garlic and cook it for about 30 seconds until fragrant. After that, I stir in the fresh spinach and cook it for 2–3 minutes until wilted.

I season everything with dried oregano, red pepper flakes, salt, and black pepper. Once seasoned, I remove the skillet from the heat and drizzle lemon juice over the top.

Finally, I gently fold in the crumbled feta and sprinkle Parmesan cheese if I feel like adding extra richness. I serve the dish immediately while it’s warm and crispy.

Servings and timing

I prepare this dish in about 25 minutes total.

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Kcal: 420 kcal per serving

Servings: 4 servings

Variations

I sometimes add cherry tomatoes for a burst of sweetness and color. Sun-dried tomatoes also work beautifully if I want a deeper, slightly tangy flavor.

If I want extra protein, I toss in some grilled chicken or sautéed mushrooms. For a creamier version, I stir in a splash of heavy cream before adding the feta.

When I prefer a stronger Mediterranean touch, I add olives and a pinch of fresh basil before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

When reheating, I prefer using a skillet over medium heat to bring back some of the crispiness. I add a small drizzle of olive oil and stir gently until heated through. If I’m in a hurry, I reheat it in the microwave, though the gnocchi won’t stay as crispy.

FAQs

Can I skip boiling the gnocchi and cook it directly in the pan?

I find that boiling the gnocchi first ensures a soft interior. While some shelf-stable gnocchi can be pan-fried directly, I prefer boiling for the best texture.

Can I use frozen spinach instead of fresh?

I can use frozen spinach, but I make sure to thaw and squeeze out excess moisture first to prevent the dish from becoming watery.

What type of feta works best?

I like using block feta in brine because it has a creamier texture and richer flavor compared to pre-crumbled versions.

Is this recipe gluten-free?

It depends on the gnocchi I use. Traditional potato gnocchi often contains wheat flour, but I can choose a gluten-free version if needed.

Can I make this dish ahead of time?

I prefer serving it fresh for maximum crispiness, but I can prepare it a few hours in advance and reheat it gently in a skillet before serving.

Conclusion

I love how this gnocchi with spinach and feta balances crisp textures with creamy, savory flavors. It’s quick, satisfying, and made with simple ingredients I often already have on hand. Whenever I need an easy vegetarian meal that still feels special, this is one of my favorite go-to recipes.

📖 Recipe:

Gnocchi with Spinach and Feta

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Golden, pan-crisped gnocchi tossed with tender spinach and creamy feta makes a quick and flavorful vegetarian meal. Crispy edges, soft centers, and tangy cheese come together for a comforting yet elegant weeknight dish.

Instructions

Bring a pot of salted water to a boil and cook the gnocchi according to package instructions until they float to the surface. Drain well and set aside.
Heat olive oil in a large skillet over medium heat. Add the drained gnocchi in a single layer and cook without stirring for 3–4 minutes until golden and crispy on one side.
Stir and continue cooking for another 3–4 minutes until evenly crisp and golden brown.
Add minced garlic and cook for about 30 seconds until fragrant.
Stir in fresh spinach and cook for 2–3 minutes until wilted.
Season with dried oregano, red pepper flakes, salt, and black pepper. Remove from heat and drizzle with lemon juice.
Gently fold in crumbled feta and sprinkle with Parmesan cheese if using. Serve immediately while warm and crispy.