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–+ servings
A close-up of creamy gnocchi with spinach and feta, sprinkled with red pepper flakes.

Creamy Gnocchi with Spinach and Feta

A quick and flavorful gnocchi dish featuring tender spinach, salty feta, and fresh herbs.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Spinach Mixture
  • 5 ounces baby spinach
  • 3 ounces Greek feta, crumbled about 1/2 cup
  • 1/2 lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Salt
For the Gnocchi
  • 1 package potato gnocchi 16- to 17-ounce, shelf-stable, fresh or frozen
  • 2 tablespoons extra-virgin olive oil
  • 1/4 to 1/2 teaspoon crushed red pepper
For Serving
  • 2 scallions thinly sliced
  • 1 big handful chopped dill
  • 1 big handful chopped mint
  • 2 tablespoons extra-virgin olive oil
  • 3 ounces Greek feta, crumbled about 1/2 cup
  • 1/2 lemon juice
  • Salt
  • Pepper

Equipment

  • Large bowl
  • Cast Iron Skillet
  • nonstick skillet

Method
 

  1. Place the spinach into a large bowl. Add half of the feta, juice of 1/2 lemon, 1 tablespoon of olive oil and a big pinch of salt. Rub the ingredients into the spinach to tenderize it. Let it sit and soften while you cook the gnocchi.
  2. Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any stuck pieces. Cook for 8 to 10 minutes, tossing every 2 minutes, until golden and crispy. Let cool in the pan for 5 minutes to crisp further.
  3. Add the cooked gnocchi to the spinach mixture. Add the crushed 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 the top and serve.

Notes

This recipe is easily adaptable. Feel free to add other vegetables or herbs you enjoy.

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