Description
A comforting and easy-to-make dish of crispy gnocchi paired with silky spinach and creamy feta, perfect for busy nights when you want a satisfying meal without a lot of fuss.
Ingredients
Main Ingredients
- 1 lb gnocchi (Store-bought or homemade.)
- 5 oz fresh baby spinach (Can use frozen, but squeeze dry.)
- 4 oz feta cheese (Crumbled for creamier texture.)
- 2 tbsp olive oil (For browning the gnocchi.)
- 1 tbsp butter (Optional for added flavor.)
- 2 cloves garlic (Sliced or minced.)
- 1 tbsp lemon juice (For finishing touch.)
- to taste black pepper (For seasoning.)
- to taste red pepper flakes (Optional for heat.)
Optional Extras
- 1 cup cherry tomatoes (Blinked for summer vibe.)
- 1/4 cup toasted pine nuts (For added crunch.)
- 1/4 cup parmesan cheese (Optional sprinkle for serving.)
Instructions
Preparation of Gnocchi
- Cook the potatoes until fork tender by baking or boiling.
- Mash or rice the potatoes while warm. Let them cool slightly before adding in egg and salt.
- Mix in flour little by little until the dough is soft but not sticky.
- Shape the dough into ropes and cut into bite-sized pieces.
- Chill the pieces in the fridge for 10 to 15 minutes if they feel sticky.
Cooking the Gnocchi
- Heat olive oil in a skillet over medium to medium-high heat.
- Add gnocchi in a single layer. Allow to sit for 3 to 4 minutes until browned.
- Flip and cook until most sides are golden, about 8 to 10 minutes total.
- Add garlic and spinach; stir until spinach is wilted.
- Remove from heat and crumble feta over the top. Drizzle with lemon juice and season with black pepper.
Notes
Leftovers can be stored in an airtight container for up to 3 days. To reheat, use a skillet with a bit of oil to crisp it back up. If you want extra veggies, feel free to add them based on what’s seasonal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: dinner, Main Course
- Cuisine: Italian