Have You Ever Made Gnocchi Like This?
If you’d told college-me I'd be craving crispy gnocchi with spinach and feta as an adult, I’d have probably given you a funny look. But here we are! This dish honestly started as one of those throw-together “what’s left in the fridge” experiments on a rainy Thursday evening after work, years ago—my first attempt was... not great (the gnocchi stuck everywhere!), but now it’s a total comfort food staple at my house. My partner even called it “dangerously moreish” once, which is about the nicest thing they've said about my cooking, honestly. Anyway, let's get into the cheesy goodness...
Why I Keep Coming Back to This One
I make this whenever I want something fast but a little special—like, I want dinner to feel like a bit of an event, but I’m not about to faff around with fancy equipment or a million steps. My family goes nuts for the crispy outsides (who doesn’t love a golden crust on pasta, honestly?), and the creamy feta makes it all taste a bit posh. Admittedly, I used to hate waiting for the gnocchi to really crisp (impatience is my culinary downfall; who can wait when it smells that good?), but I promise, it's worth not cranking the heat up too high or you end up with sad, tough dumplings. Been there.
What You’ll Need (And What You Can Cheat On)
- 500g potato gnocchi (the shelf-stable supermarket kind is fine—but if you can get fresh, wow, do that; once I even tried cauliflower gnocchi because of a TikTok, not quite the same vibes though)
- 3 big handfuls of baby spinach (about 100g, but I just chuck in as much as fits the pan—kale works in a pinch, or even frozen spinach if you’re desperate... just squeeze it dry)
- 2 cloves garlic, minced (sometimes I’m lazy and use garlic paste, shh)
- 150g feta cheese, crumbled (my grandmother swears by Bulgarian feta, but honestly, any salty feta will do—I even used goat cheese once, not bad!)
- 2-3 tablespoon olive oil (or a mix of butter and oil if you want richer vibes)
- Salt and pepper to taste
- Optional: a sprinkle of chili flakes, zest of half a lemon, or some toasted pine nuts... depending how fancy you feel
How I Throw It All Together
- Heat up the pan. Big nonstick frying pan, splash in the oil, medium-high heat—the gnocchi need their space to crisp so don’t crowd the pan (I used to, they all stuck, still ate 'em though).
- Toss in the gnocchi. Straight from the packet (no boiling!), let them sizzle. Don’t fiddle! Let them get golden on one side before moving ‘em; about 3-4 minutes. This is usually when I sneak a crunchy one—chef’s treat.
- Add garlic. Scooch the gnocchi to the side, drop in the garlic. Only about 30 seconds (or it goes weirdly bitter—lesson learned).
- In with the spinach. Handfuls are best so you don’t lose them all at once. It’ll wilt crazily fast and look like way less than you think—don’t panic.
- Season (& more add-ins). Salt, pepper, that chili if you like, lemon zest if you’re feeling sunny. Give it a mix.
- Serve and feta time. Pile onto plates, and scatter with feta (it’s best if it sort of half-melts—not totally molten, but slightly creamy). Top with pine nuts if using. Eat right away; crispy waits for nobody.
Notes I Wrote on My Scrappy Recipe Card
- Gnocchi likes a roomy pan—when I tried doubling this recipe in one go, it was a disaster (just soggy potato balls, oops).
- I once added leftover roasted veg—it was grand, but probably too hearty. So, yeah, keep it somewhat simple.
- Hold the feta 'til the end; if you cook it in, it kinda vanishes into the pan, and that’s a crime against cheese.
What I’ve Tried: The Good, The Weird, The Unrepeatable
- Adding fresh herbs like dill or basil—lovely freshness, especially in the spring.
- Trying a squeeze of lemon at the end—as I said, I like it, but if you’re a lemon fiend add even more.
- I once swapped in vegan feta for my mate’s visit; actually, it was surprisingly good! Not quite the same tang.
- Worst idea? I tried stirring in sun-dried tomatoes. Too overpowering, at least for me. Just—no.
What If You Don’t Have a Nonstick Pan?
Honestly, I’ve done this with a regular pan. Use extra oil and don’t try to pry them up too soon. Might need a bit more elbow grease on clean-up, but nothing tragic. Oh, and a fish slice probably works better than a spatula, now I think of it.
Storing Leftovers (If You Ever Have Any...)
Pop leftovers in an airtight container, fridge for up to 2 days. It reheats nicely in a pan (gets a bit crispy again!), or even a microwave, but loses some crunch. Though to be honest—my household tends to polish off the lot in one sitting, so I don’t usually find out how good it is the next day. Try doubling the batch if you want lunch leftovers.
What I Serve With It (Personal Faves)
This is the star, but a big green salad with sharp vinaigrette is my go-to pairing. Sometimes I do a poached egg on top—runny yolk, yes please. My brother adds a drizzle of honey; I can’t decide if it’s genius or madness, but he swears by it.
What I Wish I Knew When I Started
- Don’t rush the crisping bit! I once shoved the gnocchi onto high heat to get it done quick and oof, burnt outsides and chewy insides, not the move.
- Taste as you go. Every feta’s different and sometimes you need an extra shake of salt. Or not much at all.
- Keep a lemon handy. The zest brightens everything—if you forget it, dish still slaps, but it’s even better with.
Questions I Get From Friends (Or, Honestly, My Mum)
- Can I use frozen gnocchi? Sure, but let them thaw a bit or they just go soggy; trust me, it’s a mess otherwise.
- What if I hate spinach? Swap in baby kale or chard. Or just leave it out—but in that case, maybe add a handful of peas for something green so it’s not a sad beige plate.
- Is it gluten-free? Not with regular gnocchi; but I’ve seen GF ones in stores (the Delicious mag has a recipe if you want to make your own—braver soul than me!).
- Do I need to pre-boil the gnocchi? Nope! straight into the pan. Kind of magic actually.
- Where do you get your feta? Local market if I can, but supermarket stuff is grand! If you’re near a Middle Eastern store, have a look for Turkish or Greek blocks—they’re usually better value (and taste amazing). Serious Eats has a guide if you’re feeling nerdy about cheese.
Oh, and before I forget—I once dropped half the gnocchi on the kitchen floor (don’t ask), and the dog was a huge fan, so technically even your pets might approve. Anyway—give it a try, tweak it for what’s in the fridge, and remember: the crispier, the better. Happy eating!
Ingredients
- 500 g (1 lb) potato gnocchi
- 2 tablespoon olive oil
- 2 cloves garlic, minced
- 150 g (5 oz) baby spinach
- 100 g (3.5 oz) feta cheese, crumbled
- ¼ teaspoon chili flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped, to serve
Instructions
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1Heat olive oil in a large non-stick skillet over medium-high heat.
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2Add gnocchi to the pan in a single layer and fry for 7-8 minutes, stirring occasionally, until golden brown and crispy.
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3Add minced garlic and chili flakes (if using) to the pan and sauté for 1 minute until fragrant.
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4Add baby spinach and cook until just wilted, about 2 minutes.
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5Season with salt and black pepper, then gently toss with crumbled feta cheese.
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6Serve immediately, garnished with fresh parsley.
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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