Crispy Gnocchi with Spinach and Feta

Alright, friends, gather ’round, because today we’re talking about a dish that looks like you tried way harder than you actually did. I’m talking about the kind of meal that makes you feel like a culinary genius, even if your greatest achievement today was successfully opening a bag of gnocchi without tearing it all the way down the side. This Crispy Gnocchi with Spinach and Feta isn’t just food; it’s a testament to the power of a hot pan and a healthy dose of “I really don’t feel like cooking tonight, but my family needs sustenance.” It’s savory, a little salty, and those crispy bits? Oh, those crispy bits will haunt your dreams in the best possible way.

Speaking of haunting, let me tell you about the last time I made this. My husband, bless his heart, decided to “help” by pre-chopping all the spinach. Which, in his world, means tearing off the stems and then just… leaving the massive leaves whole. He proclaimed, “It’s rustic!” while I silently imagined our children trying to wrestle entire spinach leaves into their mouths like baby birds. Then, mid-sauté, little Timmy decided it was the perfect moment to ask me where babies come from, loudly, while the feta was melting. Chaos, as always, reigned. But despite the oversized greens and the sudden biology lesson, everyone still devoured it. Even Timmy, though I suspect he thought the spinach was just an unusually textured chip.

Time-Saving Hacks

* Don’t bother with fresh garlic and onion. The pre-minced stuff in a jar? Your secret, not mine. Nobody has to know.
* Rinsing the pan with a splash of water and then just wiping it with a paper towel between steps *totally* counts as cleaning. Right?
* Bagged, pre-washed spinach is your best friend. Ignore the extra plastic packaging guilt for tonight. Survival first.
* If you’re really flying by the seat of your pants, don’t even bother transferring it to a serving dish. Eat it straight from the pan. More street cred, fewer dishes.

Serving Ideas

* A side of crusty bread is mandatory, mostly to soak up any glorious, cheesy pan juices left behind. No shame in that game.
* A simple side salad, if you’re feeling ambitious and want to pretend you’re a super health guru. Just toss some greens with oil and vinegar. You’ve already done your vegetable duty with the spinach.
* Wine. Red, white, sparkling, whatever. Especially if the day involved a toddler drawing on the walls or an email from your boss.
* Sometimes, just the Crispy Gnocchi with Spinach and Feta is enough. Seriously. It’s hearty and satisfying all on its own. Your therapist said it’s okay to keep things simple.

What to Serve It With

✔Tips & Mistakes

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Crispy Gnocchi with Spinach and Feta

A delicious blend of crispy gnocchi with fresh spinach and tangy feta cheese.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 pound gnocchi fresh or frozen
• ▢ 6 ounces fresh spinach washed and roughly chopped
• ▢ 5 ounces feta cheese crumbled
• ▢ 2 tablespoons olive oil for sautéing
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon red pepper flakes optional for heat
• ▢ 1 teaspoon salt
• ▢ 0.5 teaspoon black pepper freshly ground

Instructions

Preparation Steps

• Boil gnocchi according to package instructions until they float, then drain.
• In a large skillet, heat olive oil over medium heat.
• Add minced garlic and red pepper flakes, sauté for about 1 minute until fragrant.
• Stir in the spinach, cooking until wilted, about 2-3 minutes.
• Gently fold in the cooked gnocchi, season with salt and pepper, and toss to combine.
• Serve warm, topped with crumbled feta cheese.

Notes

For a boost of flavor, add some lemon zest before serving!