Forget everything you thought you knew about store-bought gnocchi. We're about to transform those soft potato dumplings into something truly spectacular. This pan-fried Spinach and Feta Gnocchi recipe creates a stunning contrast of textures: unbelievably crispy, golden-brown exteriors give way to soft, pillowy centers. Tossed with fragrant garlic, tender wilted spinach, and crumbles of salty feta, this dish is a weeknight game-changer. If you're on the hunt for quick and satisfying pasta recipes that deliver gourmet flavor without the fuss, you've just found your new favorite.
Why You'll Fall in Love with This Gnocchi Recipe
This isn't just another easy dinner; it's a dish that feels special enough for guests but comes together fast enough for a Tuesday. It’s one of those rustic recipes that relies on simple, quality ingredients to create something memorable.
- Texture is Everything: Pan-searing the gnocchi creates an irresistible golden crust that you just can't get from boiling alone.
- Ready in 20 Minutes: This entire meal comes together in one pan in less time than it takes to order takeout.
- Simple, Flavorful Ingredients: With just a handful of pantry staples, you can create a dish bursting with savory, tangy, and fresh flavors.
- Endlessly Versatile: This recipe is a fantastic base. See our suggestions below for adding protein or seasonal vegetables!
Ingredients You'll Need
This recipe uses common ingredients to create an uncommonly delicious meal. The magic is in the method!
- Gnocchi: 1 pound of store-bought potato gnocchi. Shelf-stable or refrigerated both work wonderfully.
- Olive Oil: 2 tablespoons for getting that perfect golden-brown sear.
- Garlic: 2 cloves, minced. This adds a layer of aromatic, savory depth.
- Fresh Spinach: 4 cups (about 120g). It looks like a lot, but it wilts down perfectly. You can also use a cup of frozen spinach (thawed and squeezed dry).
- Feta Cheese: 4 ounces (about 115g), crumbled. For that signature salty, creamy tang. Grabbing a block from your local Italian deli and crumbling it yourself often yields the best flavor.
- Seasoning: Salt and freshly cracked black pepper to taste.
- Red Pepper Flakes: 1 teaspoon (optional), for a touch of gentle heat.
Step-by-Step Instructions
Follow these simple steps to achieve crispy gnocchi perfection every time.
- Boil the Gnocchi: Bring a large pot of salted water to a rolling boil. Add the gnocchi pasta and cook just until they float to the surface, which usually takes only 2-3 minutes. This step par-cooks them, ensuring a fluffy interior.
- Drain Well: Use a slotted spoon to immediately transfer the floating gnocchi to a colander. Let them drain and steam dry for a minute—the drier they are, the crispier they'll get.
- Pan-Sear for the Crisp: Heat the olive oil in a large skillet or frying pan over medium-high heat. Once the oil shimmers, carefully add the drained gnocchi in a single layer. Let them cook, undisturbed, for 2-3 minutes until the bottoms are a deep golden brown.
- Toss and Continue Searing: Gently toss the gnocchi or use tongs to flip them. Continue cooking for another 2-3 minutes, tossing occasionally, until they are crispy and golden on all sides.
- Add Aromatics and Greens: Reduce the heat to medium. Add the minced garlic and cook for about 30 seconds until fragrant. Add the entire pile of fresh spinach to the pan. Stir gently until the spinach has completely wilted.
- Finish and Serve: Remove the pan from the heat. Season with salt, black pepper, and optional red pepper flakes. Gently stir in the crumbled feta cheese. The residual heat will slightly soften the cheese, making it deliciously creamy. Serve immediately.
Tips for the Best Spinach and Feta Gnocchi
- Don't Crowd the Pan: For the crispiest gnocchi, make sure they are in a single layer in the skillet. If your pan is too small, cook them in two batches.
- Hot Pan is Key: Ensure your oil is shimmering hot before adding the gnocchi. This creates an instant sear and prevents them from getting gummy.
- Patience Pays Off: Don't be tempted to stir the gnocchi too much during the initial sear. Letting them sit creates that beautiful, crunchy crust.
Variations and Add-Ins
This dish is a perfect canvas for your culinary creativity. Looking for other easy pasta recipes? Start here and customize!
Protein Boosts
- Grilled Sausage: Add sliced, pre-cooked grilled sausage, perhaps a spicy Italian variety, in the last few minutes of cooking to heat through.
- Chicken or Shrimp: Toss in cooked, shredded rotisserie chicken or seared shrimp when you add the spinach.
Vegetable Twists
- Roasted Butternut Squash: For a cozy, autumnal feel, toss in small cubes of roasted butternut squash at the end. Its sweetness is a wonderful contrast to the salty feta.
- Mushrooms or Cherry Tomatoes: Sauté sliced mushrooms with the gnocchi or add halved cherry tomatoes with the spinach until they just begin to soften.
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, skip the microwave! Warm a skillet over medium heat with a drizzle of olive oil and pan-fry the gnocchi for a few minutes until warmed through and the edges have crisped up again.
Frequently Asked Questions (FAQ)
Can I make this dish ahead of time?
This dish is best served immediately to enjoy the crispy texture of the gnocchi. However, you can prep the ingredients (mince garlic, crumble feta) in advance.
Can I use frozen gnocchi?
Absolutely. Just boil them directly from frozen. They may take an extra minute to float to the top.
Why did my gnocchi fall apart?
This can happen if the gnocchi is over-boiled. Be sure to remove it from the water as soon as it floats. Also, be gentle when tossing it in the pan.
Crispy Pan-Seared Gnocchi with Spinach and Feta
Ingredients
- 1 pound gnocchi
- 2 tablespoons olive oil
- 4 cups fresh spinach about 120 g
- 4 ounces feta cheese crumbled, about 115 g
- 2 cloves garlic minced
- salt to taste
- black pepper to taste
- 1 teaspoon red pepper flakes optional, for heat
Instructions
- Boil the gnocchi in a large pot of salted water according to package directions, typically for 2-3 minutes or until they float. Remove the cooked gnocchi with a slotted spoon and set aside to drain completely.
- Heat olive oil in a large frying pan over medium-high heat. Carefully add the drained gnocchi in a single layer and pan-sear for 2-3 minutes without stirring, until the bottom is golden brown and crispy.
- Stir the gnocchi gently and continue to cook for another 2-3 minutes, allowing all sides to become equally golden and crisp.
- Reduce the heat to medium, then add the minced garlic. Sauté for about one minute until fragrant, stirring constantly to prevent it from burning.
- Toss in the fresh spinach and stir gently until it has completely wilted, which should take approximately 2-3 minutes.
- Remove the pan from the heat and season the gnocchi and spinach mixture with salt, black pepper, and optional red pepper flakes to taste.
- Gently fold in the crumbled feta cheese until it is evenly distributed throughout the dish. Serve your crispy spinach and feta gnocchi immediately for the best texture.
Equipment
- Large frying pan
- Large Pot
- Slotted spoon
- Wooden spoon or spatula
