Crispy, Creamy, and Ready Fast
Hola and welcome to my kitchen! If there’s one recipe that proves you can make something comforting, fresh, and full of flavor in less than thirty minutes, this Easy Weeknight Gnocchi with Feta & Spinach is it.
I grew up surrounded by the smell of sizzling olive oil and garlic, and even though I wasn’t in Italy, the love for bold Mediterranean flavors was real. This dish reminds me of those evenings when we’d crave something homemade yet effortless. The moment those little gnocchi pillows hit the hot pan and turn crisp and golden, the kitchen fills with that irresistible, buttery aroma.
Then come the layers of garlic, spinach, and salty feta that bring it all together in a swirl of texture and taste. It’s quick enough for a weekday, special enough for a Saturday, and cozy enough for any night in between.
Quick Recipe Overview
| Detail | Information |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 4 people |
| Difficulty | Easy |
| Cuisine | Italian |
| Season | All year round |
Why You’ll Love This Easy Weeknight Gnocchi with Feta & Spinach
• Crispy outside, soft inside: Pan-frying transforms the gnocchi into golden, crunchy bites that stay pillowy within.
• Fresh and flavorful: Spinach adds vibrancy, feta brings tang, and garlic ties it all together beautifully.
• Ready in under 25 minutes: A true weeknight hero recipe that feels indulgent yet effortless.
• Vegetarian and balanced: Olive oil, greens, and cheese deliver comfort without compromise.
• Crowd-pleaser: Even picky eaters fall for its creamy saltiness and crisp texture.
Easy Weeknight Gnocchi with Feta & Spinach
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy pan-fried gnocchi tossed with wilted spinach, garlic, and creamy feta for a quick Italian-style vegetarian dinner ready in just 25 minutes.
Ingredients
- 1 lb gnocchi
- 2 tbsp olive oil
- 4 cups fresh spinach (about 120 g)
- 4 oz feta cheese crumbled (about 115 g)
- 2 cloves garlic minced
- Salt and black pepper to taste
- 1 tsp red pepper flakes (optional)
Instructions
1. Bring a large pot of salted water to a boil. Add gnocchi and cook until they float, about 2–3 minutes. Drain well.
2. Heat olive oil in a large skillet over medium-high heat. Add gnocchi in a single layer and cook undisturbed 2–3 minutes until golden.
3. Flip or stir and cook another 2–3 minutes until crisp on all sides.
4. Reduce heat to medium. Add minced garlic and sauté 1 minute until fragrant.
5. Add spinach and cook 2–3 minutes until wilted.
6. Season with salt, pepper, and red pepper flakes.
7. Stir in crumbled feta just before serving.
Notes
Pat gnocchi dry before frying for maximum crispiness.
Use a large nonstick or cast-iron pan.
Add a squeeze of lemon before serving for brightness.
Best served fresh but can be stored 1–2 days and reheated in a skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 2
- Sodium: 550
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 13
- Cholesterol: 30
Ingredients for Easy Weeknight Gnocchi with Feta & Spinach
• 1 pound gnocchi
• 2 tablespoons olive oil
• 4 cups fresh spinach (about 120 g)
• 4 ounces feta cheese, crumbled (about 115 g)
• 2 cloves garlic, minced
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon red pepper flakes (optional, for heat)
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Gnocchi | Drain well after boiling so they crisp perfectly in the pan. |
| Olive Oil | Use good quality extra virgin oil for a deep golden crust. |
| Spinach | Baby spinach wilts quickly and keeps a tender texture. |
| Feta Cheese | Crumble just before serving for a creamy, salty finish. |
| Garlic | Add near the end of frying to avoid burning. |
Step-by-Step Instructions
- Boil the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2–3 minutes. Remove with a slotted spoon and drain well.
- Crisp the gnocchi: Heat olive oil in a large frying pan over medium-high heat. Once hot, add gnocchi in a single layer and let them fry undisturbed for 2–3 minutes until golden on one side. Flip gently and cook another 2–3 minutes until crisp all over.
- Add garlic: Lower the heat slightly, add minced garlic, and sauté about a minute until fragrant.
- Add spinach: Toss in spinach and stir gently until wilted, about 2–3 minutes.
- Season: Sprinkle with salt, pepper, and optional red pepper flakes for heat.
- Finish with feta: Remove from heat and stir in crumbled feta. The residual warmth softens the cheese just enough to coat the gnocchi lightly. Serve immediately.
Helpful Tips for Success
• Dry gnocchi well before pan-frying to avoid splattering oil.
• Use a wide nonstick pan so the gnocchi brown evenly.
• Don’t stir too often; let each side crisp before flipping.
• Add feta off the heat so it stays creamy instead of melting completely.
• Serve right away for maximum crunch.
Expert Chef Secrets
• Layered flavor: Add a small pat of butter near the end for nutty depth.
• Herbal note: Stir in fresh basil or oregano right before serving.
• Citrus lift: A squeeze of lemon juice brightens the whole dish.
• Extra savor: Finish with a dusting of Parmesan for an umami boost.
Flavor Variations
• Creamy Gnocchi: Add a splash of cream for a velvety sauce.
• Spicy Kick: Increase red pepper flakes or add chopped chili.
• Mediterranean Mix: Toss in sun-dried tomatoes or olives.
• Veggie Boost: Add roasted zucchini or mushrooms for more texture.
Make Ahead & Freezer Tips
Cook gnocchi and refrigerate up to 24 hours in a sealed container. Reheat by frying again in olive oil until crispy before combining with spinach and feta. This dish doesn’t freeze well as cooked gnocchi may become soft once thawed.
Serving Suggestions
Serve with a green salad drizzled with lemon vinaigrette or a simple tomato bruschetta. For a heartier dinner, pair with garlic bread or roasted vegetables. A drizzle of balsamic glaze or a few toasted pine nuts make beautiful finishing touches.
Perfect Pairings
• Drink: Crisp Sauvignon Blanc or sparkling water with lemon.
• Side: Light tomato soup or roasted peppers.
• Dessert: Lemon sorbet or honey-yogurt parfait keeps the meal balanced.
Looking for another fresh, Mediterranean-inspired meal? Try my Chickpea Feta Avocado Salad – it’s packed with protein, creamy feta, and zesty lemon for a light yet satisfying side dish that pairs beautifully with this gnocchi dinner.
Storage and Reheating Instructions
• Fridge: Keep leftovers in an airtight container for up to 2 days.
• Reheat: Pan-fry over medium heat with a drizzle of olive oil to restore crispness.
• Microwave: Only if in a hurry, though it softens the texture.
• Freezer: Avoid freezing; it alters the gnocchi’s texture.
Frequently Asked Questions (FAQs)
1. Can I use frozen gnocchi? Yes, thaw and dry well before frying for best crisping.
2. Can I make it vegan? Replace feta with vegan feta or toss with nutritional yeast for cheesy flavor.
3. What’s the best pan for frying gnocchi? A large nonstick or stainless skillet ensures even browning.
4. Can I substitute spinach? Kale, chard, or arugula all work beautifully.
5. How do I keep gnocchi from sticking? Make sure oil is hot and don’t overcrowd the pan.
6. Is this dish gluten-free? Yes, if you use gluten-free gnocchi available in most stores.
7. Can I add protein? Toss in grilled chicken, shrimp, or chickpeas for extra heartiness.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Protein | 12 g |
| Carbohydrates | 48 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 550 mg |
| Disclaimer: Nutrition facts are estimates and may vary based on ingredients and preparation methods. Consult a nutritionist for precise dietary advice. |
Author’s Note
When I first made this recipe, it was one of those busy nights when the fridge looked nearly empty. All I had was a pack of gnocchi, a handful of spinach, and some feta leftover from a salad. I didn’t expect much, but when I pan-fried that gnocchi until golden and tossed it with garlicky greens and melting cheese, something magical happened. Now it’s a staple in my kitchen. It’s proof that simplicity can be spectacular and that the best dinners are often born from improvisation and heart.
Final Thoughts
If you’re searching for a quick, healthy, and irresistibly satisfying vegetarian dinner, this Easy Weeknight Gnocchi with Feta & Spinach is your new go-to. It’s crisp, creamy, and ready in less time than it takes to order takeout. Serve it fresh, savor every bite, and don’t forget to share your photos – I’d love to see how golden your gnocchi turns out!
