Description
A delightful Italian main course featuring crispy pan-fried gnocchi tossed with fresh spinach and creamy crumbled feta cheese, enhanced by garlic and optional red pepper flakes for a perfect balance of flavors and textures.
Ingredients
Gnocchi
- 1 pound gnocchi
Vegetables and Cheese
- 4 cups fresh spinach (about 120 g)
- 4 ounces feta cheese, crumbled (about 115 g)
- 2 cloves garlic, minced
Seasoning and Oil
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon red pepper flakes (optional, for heat)
Instructions
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, usually about 2-3 minutes. Use a slotted spoon to remove the gnocchi and set them aside to drain.
- Fry the Gnocchi: In a large frying pan, heat the olive oil over medium-high heat. Once hot, add the cooked gnocchi and cook undisturbed for about 2-3 minutes until they become golden brown and crispy on one side.
- Crisp the Gnocchi Evenly: Gently stir the gnocchi and cook for another 2-3 minutes, ensuring they get crispy on all sides.
- Sauté Garlic: Reduce the heat to medium and add the minced garlic to the pan. Sauté for about 1 minute until fragrant, being careful not to burn it.
- Wilt the Spinach: Add the fresh spinach to the pan, stirring gently until it wilts, which takes about 2-3 minutes.
- Season the Dish: Season the mixture with salt, black pepper, and red pepper flakes if using. Remove the pan from heat.
- Add Feta and Serve: Stir in the crumbled feta cheese, allowing it to combine with the other ingredients. Serve immediately on plates for best flavor and texture.
Notes
- For a variation, add cherry tomatoes or other vegetables like bell peppers or zucchini.
- Ensure the pan is hot enough before adding the gnocchi for the perfect crispy texture.
- You can substitute the spinach with other leafy greens such as kale or Swiss chard.
- This dish is best served fresh but can be stored in an airtight container in the fridge for 1-2 days. Reheat on a pan to maintain crispiness.
