Name: Crispy Gnocchi Spinach Feta - Easy & Delicious Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 pound potato gnocchi; 2 tablespoons extra virgin olive oil; 4 cups fresh spinach, washed and roughly chopped (approximately 120 grams); 4 ounces feta cheese, crumbled (approximately 115 grams); 2 cloves garlic, minced; Salt, to taste; Freshly ground black pepper, to taste; 1 teaspoon red pepper flakes (optional)

Crispy Gnocchi With Spinach And Feta are an absolute revelation, transforming humble potato dumplings into a culinary masterpiece. Have you ever experienced that delightful contrast of textures – the tender, pillowy gnocchi on the inside giving way to an unbelievably satisfying, golden-brown crisp on the outside? That’s the magic this dish offers, and it’s precisely why it has captured so many hearts. It’s comfort food elevated, a weeknight wonder that feels sophisticated enough for guests but is wonderfully simple to prepare. The earthy freshness of wilted spinach pairs perfectly with the salty tang of crum extractbled feta, creating a harmonious blend of flavors that dances on your palate. This isn’t just another gnocchi recipe; it’s an experience that will have you rethinking everything you thought you knew about this beloved Italian staple. Get ready to fall in love with Crispy Gnocchi With Spinach And Feta all over again, or for the very first time!

Ingredients:

1 pound potato gnocchi (store-bought or homemade)
2 tablespoons extra virgin extract olive oil
4 cups fresh spinach, washed and roughly chopped (this is approximately 120 grams)
4 ounces feta cheese, crum extractbled (this is approximately 115 grams)
2 cloves garlic, minced
Salt, to taste
Freshly ground black pepper, to taste
1 teaspoon red pepper flakes (optional, for a touch of heat)

Cooking the Gnocchi

Pan-Frying for Crispy Perfection

The secret to an amazing Crispy Gnocchi With Spinach And Feta is getting that beautiful golden-brown, slightly chewy exterior. We’ll achieve this by pan-frying the gnocchi directly. Don’t boil them first as you normally would for a sauce. Instead, we want to coax out their crispinessgin extract1. Begin by ensuring your gnocchi are as dry as possible. If they’ve beegin extractn their packaging for a while and feel a little moist, gently pat them dry with a paper towel. This step is crucial for achieving maximum crispiness.
2. Heat your olive oil in a large skillet or frying pan over medium-high heat. You want the oil to be shimmering but not smoking. A good test is to drop a single gnocchi into the oil; if it sizzles immediately, your pan is ready.
3. Carefully add the dried gnocchi to the hot oil in a single layer. It’s important not to overcrowd the pan. If your skillet isn’t large enough to hold all the gnocchi in one layer, cook them in batches. Overcrowding will steam the gnocchi instead of frying them, resulting in a less desirable texture.
4. Allow the gnocchi to cook undisturbed for about 3-4 minutes per side. You’re looking for a rich golden-brown color and a satisfyingly crispy texture. Resist the urge to stir them too frequently at this stage; let them develop that crust. Use a spatula to gently flip them over once one side is beautifully browned. Continue this process until all sides of the gnocchi are golden and slightly puffed. Once cooked to your liking, remove the crispy gnocchi from the pan and set them aside on a plate. You can lightly season them with a pinch of salt and pepper at this stage if you wish.

Building the Flavors

Sautéing the Aromatics and Wilting the Spinach

Now that our gnocchi are perfectly crispy, it’s time to infuse the dish with vibrant flavors. This stage is quick and relies on fresh ingredients to shine.

1. In the same skillet you used for the gnocchi (no need to wash it; those little browned bits add extra flavor!), add a little more olive oil if the pan looks dry. Reduce the heat to medium. Add your minced garlic to the skillet. Cook the garlic for about 30 seconds to 1 minute, just until it’s fragrant. Be very careful not to burn the garlic, as burnt garlic will make the entire dish bitter. If you’re using the red pepper flakes for a bit of heat, add them at this point as well, stirring them into the fragrant garlic and oil for about 15-20 seconds to bloom their flavor.
2. Add the fresh spinach to the skillet. It might seem like a lot of spinach, but it wilts down significantly. Toss the spinach with the garlic and oil. Cook, stirring gently, until the spinach has just wilted. This will only take a couple of minutes. You want it to be tender but still bright green, not mushy.
3. Season the spinach and garlic mixture with a pinch of salt and freshly ground black pepper to taste. Remember that feta cheese is salty, so be mindful of how much salt you add gin extractthis stage.

Bringing It All Together

Combining and Finishing the Dish

This is the final step where all the elements come together to create your delicious Crispy Gnocchi With Spinach And Feta.

1. Return the crispy gnocchi to the skillet with the wilted spinach and garlic. Gently toss everything together to combine. You want to distribute the spinach and garlic evenly among the gnoccrum extract
2. Crumble the feta cheese over the top of the gnocchi and spinach mixture. Gently fold the feta into the dish. The residual heat from the gnocchi and spinach will slightly soften the feta, creating creamy pockets of salty goodness without it completely melting away.
3. Taste the dish and adjust the seasoning with additional salt and black pepper if needed. Serve immediately to enjoy the contrast between the crispy gnocchi, tender spinach, and salty feta.

Conclusion:

There you have it – a simple yet incredibly satisfying recipe for Crispy Gnocchi With Spinach And Feta that’s sure to become a weeknight staple. We’ve transformed humble gnocchi into a delightful textural experience, with a golden, pan-fried exterior giving way to a tender bite, all complemented by the freshness of spinach and the salty tang of feta. This dish is a testament to how a few quality ingredients and a bit of technique can create something truly special. Don’t be afraid to experiment and make it your own!

For serving suggestions, consider a light side salad with a zesty vinaigrette to balance the richness, or a sprinkle of toasted pine nuts for an extra crunch. When it comes to variations, feel free to add sun-dried tomatoes for a burst of sweetness, Kalamata olives for a briny kick, or even some grilled chicken or shrimp for added protein. This recipe is wonderfully adaptable, so have fun with it and enjoy every delicious bite!

FAQs:

How can I ensure my gnocchi gets truly crispy?

The key to crispy gnocchi is to ensure the pan is hot enough before adding the gnocchi and to avoid overcrowding the pan. Cook them in a single layer and give them space to brown. Also, make sure your gnocchi are relatively dry before frying; patting them with a paper towel can help. Don’t stir them too frequently, let them sit for a minute or two to develop that desirable crust.

Can I use store-bought spinach or fresh baby spinach?

Absolutely! While fresh baby spinach wilts down beautifully and adds a lovely vibrant green, you can certainly use frozen spinach. Just be sure to thaw it completely and squeeze out as much excess water as possible before adding it to the pan. This prevents the dish from becoming watery and helps maintain the crispy texture of the gnocchi.