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.

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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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.

Notes

Add cherry tomatoes or sun-dried tomatoes for extra flavor and color.

For added protein, include grilled chicken or sautéed mushrooms.

For a creamier texture, stir in a splash of heavy cream before adding feta.

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

Reheat in a skillet with a small drizzle of olive oil to restore crispiness.

Use gluten-free gnocchi if a gluten-free version is needed.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Boil and Pan Fry
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 14 g
Cholesterol: 45 mg