Crispy Gnocchi Spinach Feta
Ingredients
- 5 oz baby spinach
- 6 oz crumbled feta cheese about 1 cup
- 1 lemon halved
- 5 tablespoons extra-virgin olive oil
- Salt and black pepper to taste
- 16 –17 oz potato gnocchi shelf-stable, fresh, or frozen
- ¼ –½ teaspoon crushed red pepper flakes
- 2 scallions thinly sliced
- Large handful fresh dill chopped
- Large handful fresh mint chopped
Instructions
- Massage the spinach: In a large bowl, combine spinach with half of the feta, juice of ½ lemon, 1 tablespoon olive oil, and a pinch of salt. Massage vigorously until leaves soften and wilt slightly. Set aside while cooking the gnocchi.
- Cook the gnocchi: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add gnocchi, breaking apart any clumps. Cook 8–10 minutes, tossing every 2 minutes, until golden and crispy. Remove from heat and allow to cool for 5 minutes, which will further crisp the gnocchi.
- Combine and serve: Add crispy gnocchi to the spinach mixture. Toss in the remaining feta, red pepper flakes, scallions, dill, and mint. Drizzle with 2 tablespoons olive oil and squeeze the remaining lemon juice over the top. Season with salt and pepper to taste. Serve immediately.
Notes
This recipe is inspired by the flavors of Greek spanakopita, combining the creaminess of feta with the freshness of herbs and lemon. The gnocchi gets perfectly golden and crispy, adding texture to the tender, massaged spinach.