Description
Crispy pan-fried gnocchi tossed with sautéed spinach and creamy feta for a quick and flavorful vegetarian meal. Perfectly golden on the outside and tender inside, this dish is ideal for weeknights.
Ingredients
- 1 pound potato gnocchi
- 2 tablespoons olive oil, divided
- 3 cups fresh spinach
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup crumbled feta cheese
- 1 tablespoon lemon juice
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the gnocchi in a single layer and cook undisturbed for 3-4 minutes until golden and crispy on one side. Stir and cook another 3-4 minutes until crispy on multiple sides. Remove from skillet and set aside.
- Add the remaining 1 tablespoon olive oil to the skillet. Sauté the garlic for 30 seconds until fragrant.
- Add the fresh spinach, salt, black pepper, and red pepper flakes. Cook for 2-3 minutes until the spinach is wilted.
- Return the crispy gnocchi to the skillet and toss to combine.
- Remove from heat and stir in the lemon juice and crumbled feta cheese.
- Serve immediately while warm.
Notes
- Use shelf-stable or refrigerated gnocchi; no boiling is required before pan-frying.
- Add cherry tomatoes or sun-dried tomatoes for extra flavor and color.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet to maintain crispiness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 30 mg
