1. Can I use frozen spinach instead of fresh?

Yes. Frozen spinach works well as long as you thaw it completely and squeeze out all excess moisture before adding it to the recipe. This prevents the dish from becoming watery.

2. What kind of gnocchi works best for this recipe?

Shelf-stable potato gnocchi is ideal because it crisps beautifully and holds its shape. Fresh gnocchi can be used for a softer texture, while frozen gnocchi works straight from the freezer with a slightly longer cook time.

3. Can I make this dish vegan?

Absolutely. Replace feta with vegan feta or crumbled tofu seasoned with lemon juice, olive oil, and a pinch of salt. The rest of the ingredients are naturally plant-based.

4. Can I bake the gnocchi instead of pan-frying?

Yes. Toss the gnocchi with olive oil, spread on a baking sheet, and bake at 425°F (220°C) for 15–20 minutes, flipping once halfway through. You’ll get a crisp texture without much oil.

5. How can I prevent the gnocchi from sticking to the pan?

Use a nonstick or well-seasoned cast-iron skillet, and make sure the oil is hot before adding the gnocchi. Avoid stirring too often let them cook undisturbed for a few minutes to form a crust before flipping.

Gnocchi with Spinach and Feta Recipe | Crispy, Creamy & Easy Italian Dish

Name: Homemade Gnocchi with Spinach and Feta Recipe (Crispy, Fresh & Easy)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 (16–17 oz) package potato gnocchi; 5 oz baby spinach; 6 oz Greek feta cheese, crumbled; 1 lemon, halved; 5 tbsp extra-virgin olive oil; Salt and black pepper to taste; 1/4–1/2 tsp crushed red pepper flakes; 2 scallions, thinly sliced; 1 handful chopped dill; 1 handful chopped mint

Homemade Gnocchi with Spinach and Feta Recipe (Crispy, Fresh & Easy)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Gnocchi with Spinach and Feta Recipe combines crispy gnocchi, tender spinach, and creamy feta for a quick and satisfying Mediterranean-inspired dinner ready in just 25 minutes.

Author: Emily Parker
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

1 (16–17 oz) package potato gnocchi

5 oz baby spinach

6 oz Greek feta cheese, crumbled

1 lemon, halved

5 tbsp extra-virgin olive oil

Salt and black pepper to taste

1/4–1/2 tsp crushed red pepper flakes

2 scallions, thinly sliced

1 handful chopped dill

1 handful chopped mint

Cook Mode Prevent your screen from going dark

Instructions

1. Place spinach in a large bowl. Add half the feta, juice of half a lemon, 1 tbsp olive oil, and a pinch of salt. Massage until spinach softens.

2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add gnocchi and cook 8–10 minutes, tossing occasionally, until golden and crisp. Let rest 5 minutes.

3. Add gnocchi to the spinach bowl. Toss with red pepper flakes, scallions, dill, and mint. Drizzle with remaining olive oil, crumble in the rest of the feta, and finish with lemon juice.

Notes

Use fresh herbs for the best flavor.

If using frozen spinach, thaw and squeeze out moisture before mixing.

For extra crispiness, cook gnocchi in batches and avoid crowding the pan.

This recipe is vegetarian and can be made vegan with plant-based feta.

Nutrition

Serving Size: 1 plate
Calories: 440
Sugar: 2g
Sodium: 680mg
Fat: 26g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 12g
Cholesterol: 35mg

Find it online: https://www.flavourrecipe.com/gnocchi-with-spinach-and-feta-recipe/