Crispy Gnocchi With Spinach and Feta
A delightful dish of crispy gnocchi tossed with fresh spinach, crumbled feta, and herbs, embodying the flavors of spanakopita.
Equipment
- Cast Iron Skillet
- large bowl
Ingredients
Vegetables and Herbs
- 5 ounces baby spinach
- 2 scallions scallions, thinly sliced
- 1 handful chopped dill
- 1 handful chopped mint
Dairy
- 6 ounces Greek feta, crumbled (about 1 cup)
Pasta
- 1 package potato gnocchi (16- to 17-ounce, shelf-stable, fresh or frozen)
Condiments and Seasonings
- 5 tablespoons extra-virgin olive oil
- ½ teaspoon crushed red pepper
- 1 to taste Salt
- 1 to taste Pepper
- 1 lemon lemon, halved
Instructions
Preparation
- 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 herbs and lemon for boldness and freshness that complements the feta's saltiness.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 2800IUVitamin C: 25mgCalcium: 200mgIron: 2mg
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