Crispy Gnocchi with Spinach and Feta – A Quick & Flavorful Dinner Idea
The Night I Discovered Crispy Gnocchi (You Need It Too)
Let me set the scene: I’m staring into the fridge at 7:12 pm with that oh-no-what’s-for-dinner look. My kids are threatening to snack on dry cereal; my partner is optimistically mentioning ordering takeaway (which, funny enough, sometimes takes longer than just cooking). But somehow, I stumble on a stray pack of gnocchi and a wilty bag of spinach. Fast forward, and we’re all hovering over the skillet, pinching at the golden-brown pieces before they even reach the plates—seriously, it’s a race. There is something magical about those pan-crisped pillows mingling with the creamy feta and ribbons of green. I swear, if you ever need to rescue a boring dinner rut, this is the one.
Why You’ll Love This: Real Talk
I make this when I can’t be fussed with lots of steps (I mean, who wants to wash three pans on a weeknight?). My family legit cheers—well, sometimes just an extra loud “yum”—whenever I cook this. Honestly, it’s one of those lifesavers when you forgot to thaw anything or you “accidentally” binged a new series and lost track of time. (I won’t judge if you toss in the spinach straight from the freezer… done it myself.) Oh, and if you’re sick of recipes that promise to be quick and then take an hour, this one’s genuinely done before you can finish a podcast episode.
What You’ll Need (and My Personal Sub-ins)
- 500g shelf-stable potato gnocchi (Fridge or vacuum-packed ones work too, but I have even used the cauliflower version once when the shop was out; it was… interesting.)
- 2 tablespoons olive oil (Or just a blob of butter if that’s all you have. More flavor anyway!)
- 3 big handfuls fresh spinach (Or about 120g frozen stuff in a pinch. I ignore the stems, my gran always said to chop them, but honestly…)
- 100g feta cheese (Crumbled is easiest, but goat cheese actually works if you like a bit of tang. My cousin swears by Bulgarian feta … no clue where she finds it.)
- 2 garlic cloves, finely chopped (Confession: I use pre-minced garlic sometimes. Sue me.)
- Salt & black pepper (Add ’em as you like. No precision, just taste!)
- Red chili flakes, optional (Only if you like a kick—I usually skip because my youngest claims it’s ‘too spicy, Mama’. More for me, then.)
Here’s How To Make It (Loosely)
- Heat up your skillet (I use my big non-stick pan, but any will do—if you don’t have non-stick, just add a bit more oil). Splash in the olive oil over medium-high and toss in the gnocchi straight out of the pack. Don’t boil it!
- Let them get golden. Stir with a spatula every minute or so—don’t stress if they seem a bit stuck. Five to seven minutes and they’ll be crispy-gorgeous (don’t panic if some are darker, those are the tastiest bites honestly).
- Add garlic. Chuck it in for 30 seconds till it gets lovely and fragrant. This is where I usually sneak a taste. You know, quality control.
- Spinach goes in. It’ll seem like way too much at first, then suddenly it vanishes, which is always weird. Toss until just wilted (frozen takes a bit longer, give it a nudge with your spoon).
- Season with salt, pepper, and chili flakes (if using).
- Finish with feta. Turn off the heat and crumble the feta right over. Let it melt a little but not too much—you want those creamy nuggets hiding in every forkful.
- Serve right out of the skillet; plates are technically optional.
Notes from Many, Many Test Dinners
- If you stir too early, the gnocchi won’t crisp; just let them sit for a tick. Trust the process. I didn’t, once, and got a weirdly mushy situation.
- Forgot garlic? No biggie. I did last Tuesday. Still hit the spot.
- If the gnocchi is sticking, actually, it gets less sticky as it crisps. Just scrape gently – or embrace the crispy stuck bits.
Fun Experiments I’ve Tried (Plus One Fail)
- Used arugula instead of spinach this one wild Tuesday – peppery and kinda fun.
- Swapped feta for blue cheese. Not my thing, but if you like blue, give it a whirl.
- Once tried tossing in sundried tomatoes (amazing!), but when I tried roasted pumpkin, it all went a bit soggy. Wouldn’t recommend.
What You Need –-ish (And a Backup Plan)
- Large non-stick pan. But in a pinch, I’ve done it with a wok. Even a roasting tray under the grill once when my hob broke (not ideal, but worked!).
- Spatula or any flat-ish spoon.
Can You Store This? (Kinda)
Technically yes, toss any leftovers in a container and store in the fridge; they’ll last up to 2 days. But, honestly, it’s rare we have leftovers in my house. On the rare occasion there are some, I think it tastes better cold the next day. Kind of like pizza… or maybe that’s just me?
Serving Up: How We Do It
I usually serve this up family-style straight from the pan—less washing up, more fun. Sometimes we add a simple salad and a splash of lemon (my nan always said, “everything needs a bit of lemon!” but, you know, take it or leave it). If I’m feeling posh, maybe a glass of crisp white wine and a couple of olives on the side—like I’m on holiday, even during British drizzle.
Pro Tips (Learned the Hard Way!)
- Don’t rush frying the gnocchi; I did once, and they just tasted like boiled potatoes trying to impersonate chips. Sad, really.
- If you’re doubling the recipe, cook in batches. Overcrowding = steamed gnocchi. Nope.
- Taste as you go! Actually, most of my best batches came from little mid-cook snacks. Don’t let anyone tell you otherwise.
FAQs – Real Questions, Real Answers
- Can I use homemade gnocchi?
- Sure, but honestly, shop-bought is just as good (and less faff). If you’ve got time on your hands, go wild—there’s a solid recipe on BBC Good Food I’ve used once or twice.
- Will this work with kale?
- Yep! Just chop it a bit smaller and maybe cook for an extra minute (or two, depending how toothsome you like your greens).
- Is it gluten free?
- Depends—some store-bought gnocchi is, some isn’t (which always confuses me). Double-check the label if that’s a thing for you.
- Any suggestions for spicing it up?
- Totally—try adding za’atar or smoked paprika. Or even this chili oil recipe from The Woks of Life I’ve bookmarked. Hot stuff!
A Slightly Off-Topic Rant (Because Why Not?)
It still cracks me up how everyone says homemade is always better, but some days, honestly, packet gnocchi is a home cook’s best mate. I mean, spend Saturday rolling little dumplings if that brings you joy, but on a Tuesday with cranky kids, a shortcut is pure gold. Anyway, that’s my two cents—end of tiny tangent.
And there you have it. Crispy gnocchi with spinach and feta that’ll save your evening. Go on, give it a shot—let me know if your family hoards the crispy bits like mine!
Ingredients
- 1 lb (450 g) potato gnocchi (shelf-stable or fresh)
- 2 tbsp olive oil
- 3 cups fresh baby spinach
- 3.5 oz (100 g) feta cheese, crumbled
- 2 cloves garlic, minced
- 1 small red onion, finely sliced
- 1/4 tsp dried chili flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
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1Heat olive oil in a large nonstick skillet over medium-high heat. Add the gnocchi in a single layer and cook for 7-8 minutes, shaking the pan occasionally, until golden and crispy on all sides.
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2Reduce the heat to medium. Add the minced garlic and sliced red onion to the skillet and sauté for 2 minutes, until fragrant and softened.
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3Add the baby spinach and toss until just wilted, about 1-2 minutes. Season with chili flakes (if using), salt, and pepper.
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4Remove the skillet from the heat and sprinkle crumbled feta cheese over the gnocchi and spinach. Toss gently to combine.
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5Serve immediately while hot. Optionally, garnish with extra feta and a drizzle of olive oil.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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