Crispy Gnocchi With Spinach and Feta
Enjoy this delightful Crispy Gnocchi With Spinach and Feta, inspired by spanakopita with fresh flavors and textures.
Equipment
- large bowl
- cast iron skillet
- nonstick skillet
Ingredients
Vegetables and Greens
- 5 ounces baby spinach
- 2 scallions thinly sliced
- 1 big handful chopped dill
- 1 big handful chopped mint
Dairy
- 6 ounces Greek feta crumbled (about 1 cup)
Condiments
- 5 tablespoons extra-virgin olive oil
- 1 lemon halved
- Salt and pepper
- ¼ to ½ teaspoon crushed red pepper
Pasta
- 1 package (16- to 17-ounce) potato gnocchi shelf-stable, fresh or frozen
Instructions
Preparation Steps
- Place the spinach into a large bowl. Add half of the feta, juice of ½ lemon, 1 tablespoon of olive oil and a big pinch of salt; rub the ingredients vigorously into the spinach to tenderize it. Leave to sit and soften further while you cook the gnocchi.
- Heat a large (about 12-inch) cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 2 minutes, until golden and crispy all over. Allow to cool in the pan for 5 minutes; they will further crisp as they cool.
- Add the gnocchi to the spinach, along with the red pepper, scallions, dill and mint. Drizzle with about 2 tablespoons of olive oil, add the remaining crumbled feta and toss to combine. Squeeze the remaining lemon juice over top and serve.
Notes
Be heavy-handed with your herbs and lemon for boldness and freshness.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 42gProtein: 12gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 3000IUVitamin C: 40mgCalcium: 200mgIron: 2mg
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