Dinner

Crispy Gnocchi With Spinach and Feta Recipe

Bylilan Sage February 10, 2026February 10, 2026

Introduction

This crispy gnocchi with spinach and feta is a delightful dish that’s both simple and flavorful. It combines golden, crispy gnocchi with fresh greens, herbs, and tangy feta for a perfect balance of textures and tastes. Ideal for a quick weeknight meal or a light dinner.

A white plate with a piled dish showing three main layers: the bottom layer is fresh, dark green spinach leaves spread out; the middle layer consists of small, golden-brown seared gnocchi scattered evenly on top of the spinach; the top layer is white crumbled cheese sprinkled over the gnocchi and greens with thin slices of light green scallions and tiny bits of red seasoning for a pop of color. A silver fork is placed on the right edge of the plate, all set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 ounces baby spinach
6 ounces Greek feta, crumbled (about 1 cup)
1 lemon, halved
5 tablespoons extra-virgin olive oil
Salt and pepper
1 (16- to 17-ounce) package potato gnocchi (shelf-stable, fresh or frozen)
1/4 to 1/2 teaspoon crushed red pepper
2 scallions, thinly sliced
Big handful of chopped dill
Big handful of chopped mint

Instructions

Step 1: Place the spinach in a large bowl. Add half of the crumbled feta, juice of half the lemon, 1 tablespoon of olive oil, and a generous pinch of salt. Rub these ingredients into the spinach vigorously to tenderize it. Let it sit to soften further while you cook the gnocchi.
Step 2: Heat a large 12-inch cast-iron or nonstick skillet over medium-high heat. Add 2 tablespoons of olive oil. Add the gnocchi, breaking up any pieces stuck together. Cook for 8 to 10 minutes, tossing every 2 minutes, until the gnocchi are golden and crispy all over. Let them cool in the pan for 5 minutes to crisp up more.
Step 3: Add the cooked gnocchi to the bowl with the spinach. Stir in crushed red pepper, scallions, dill, and mint. Drizzle about 2 tablespoons of olive oil, add the remaining feta, and toss everything to combine. Squeeze the remaining lemon juice over the top and serve immediately.

Tips & Variations

For extra crispiness, don’t overcrowd the pan when cooking gnocchi; cook in batches if needed.
If you prefer less spice, reduce or omit the crushed red pepper.
Fresh herbs like parsley or basil can be used instead of dill and mint for a different flavor profile.
If using frozen gnocchi, thaw and pat dry before cooking to ensure crispiness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to maintain the crisp texture, adding a splash of olive oil if needed. Microwaving may soften the gnocchi.

How to Serve

A white plate with a single layer of bright green spinach leaves spread out as the base. On top, there is a layer of golden-brown gnocchi scattered unevenly, showing some crispy edges. Small chunks of crumbly white cheese are sprinkled across the dish, adding texture and contrast. Thin slices of green onions are scattered over everything, with hints of red chili flakes adding tiny spots of red color. A fork rests on the right side of the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different greens instead of spinach?

Yes, you can substitute baby kale, arugula, or Swiss chard. Keep in mind that cooking and wilting times may vary depending on the green used.

Is this dish suitable for freezing?

While gnocchi can be frozen before cooking, this prepared dish is best enjoyed fresh. Freezing after combining with spinach and herbs may affect texture and flavor.