Gnocchi with Spinach and Feta Recipe: Crispy Greek Gnocchi in 25 Minutes
There are certain smells that instantly transport you back to childhood, right? For Adams and Jana, I think it’s the smoky sweetness of my grandmother’s Texas BBQ. For me though, it’s often something simpler, something Mediterranean-inspired, like the sharp brine of feta mixed with simmering olive oil and fresh herbs. It reminds me of the few times my parents, before I was born, lived near the coast.
Lately, our weeknights have been a whirlwind of soccer practices and choir rehearsals, and Emily and I need dinner on the table fast. That’s where this incredible Gnocchi with Spinach and Feta Recipe comes in. It’s what I call “Spanakopita-Style Comfort Food” without the fuss of phyllo dough. We’re talking about plump, perfectly chewy potato gnocchi, crisped up just right, tossed with sun-drenched spinach, and swimming in beautiful, salty Greek feta cheese.
This recipe is a true champion because it delivers big flavor in less than 30 minutes, fitting perfectly into that sweet spot of an easy weeknight gnocchi recipe. Whether you’re looking for a quick vegetarian gnocchi with spinach and feta or just craving that bright, tangy flavor profile, this skillet gnocchi guarantees smiles. It’s truly a delight, satisfying that craving for hearty pasta while keeping things light and fresh. Grab your apron, friends. We’re making some family magic tonight!
Table of Contents
- Why You’ll Love This Gnocchi with Spinach and Feta Recipe
- Ingredients for Gnocchi with Spinach and Feta Recipe
- How to Make Gnocchi with Spinach and Feta Recipe
- Step-by-Step Instructions
- Pro Tips & Variations
- Gnocchi with Spinach and Feta Recipe Serving Suggestions
- Gnocchi with Spinach and Feta Recipe Storage & Reheating
- FAQ about Gnocchi with Spinach and Feta Recipe
- Final Thoughts
Why You’ll Love This Gnocchi with Spinach and Feta Recipe
When I develop recipes for MisterRecipes.com, I keep three things in mind: speed, flavor, and the Adams and Jana Stamp of Approval. This Gnocchi with Spinach and Feta Recipe hits all those notes perfectly. It has quickly become a family favorite, especially on those nights when we try to squeeze in a game of checkers before bed.
Here’s why this recipe deserves a permanent spot in your weeknight rotation:
- It’s a 20 Minute Dinner Marvel: You see those crispy little pillows of gnocchi? They achieve that delightful crust in a hot skillet in the time it takes to boil water for traditional pasta. This is genuine 20 minute creamy spinach gnocchi with feta magic. Emily loves that I can have this easy gnocchi skillet dinner ready before she even finishes checking the homework.
- Hello, Bold, Mediterranean Flavor: This is a sophisticated flavor profile that still works for the whole family. We’re pulling inspiration directly from Spanakopita, the quintessential Greek spinach pie. The key here is the combination of the earthy spinach, the zing of fresh lemon, and the salty, creamy texture of the Greek feta cheese. It’s an authentic taste of the Mediterranean right on your kitchen table.
- One-Pan Simplicity: If there is one thing I learned from chasing two kids around when they were toddlers, it’s that fewer dishes equals happiness. This is a true one pan gnocchi with spinach recipe. We cook the gnocchi, the garlic, and the spinach all in the same pan. That means less scrubbing and more family time!
- Flexible & Customizable (Parent Win!): Adams, my 12-year-old, is currently in a phase where he only likes green things if they are invisible. Jana, 9, loves everything cheesy. This recipe is awesome because you can easily adjust the ingredients. Adams gets half his plate served before I mix in the final feta and lemon, and Jana gets extra cheese. Plus, it’s a brilliant way to sneak in a powerhouse of nutrients thanks to the abundance of fresh baby spinach.
- The Texture is Everything: Forget soft, boiled gnocchi. We prefer the delicious texture of crispy gnocchi with spinach and feta. When you pan-fry the gnocchi in olive oil first, that fluffy interior meets a golden-brown, slightly chewy exterior that is utterly addictive. It differentiates this from every other pasta dish out there.
- Perfect for Meatless Mondays: As a robust vegetarian gnocchi recipe, it’s hearty enough to satisfy even the non-vegetarians in the family. If you want to add protein, some roasted chicken (perhaps leftover from your Creamy Tuscan Chicken recipe?) would be divine, but it certainly doesn’t need it.
- High-Value Semantic Match: If you are searching for a dish with rich Greek-inspired flavors, like that spanakopita gnocchi vibe, or looking for a comforting creamy spinach gnocchi, this recipe captures the semantic richness of the flavor profile. It’s herb-packed, bright, and unbelievably satisfying.
Ingredients for Gnocchi with Spinach and Feta Recipe
We are keeping things simple here, focusing on fresh, high-quality ingredients. For the best flavor in this quick vegetarian gnocchi dinner, make sure you use a good, brine-packed Greek feta.
- The Starch: 1 (16-ounce) package potato gnocchi (shelf-stable or refrigerated, not frozen, unless specified for pan-frying).
- The Oil: 2 tablespoons good-quality extra virgin olive oil, plus more for garnish.
- The Aromatics: 4 cloves garlic, minced (don’t skimp on the garlic!).
- The Greens: 5 ounces fresh baby spinach (the kind that looks like a lot until it wilts).
- The Cheese: 4 ounces Greek feta cheese, crumbled (the good stuff, please!).
- The Moisture: ½ cup vegetable broth or reserved pasta water.
- The Brightener: 1 tablespoon fresh lemon juice and a pinch of lemon zest.
- The Herbs: 1 tablespoon fresh dill, chopped (this is non-negotiable for that Greek gnocchi recipe flavor).
- Seasonings: Salt and freshly cracked black pepper, to taste, plus a pinch of red pepper flakes (if you like a little heat).
- Optional Crunch: ¼ cup toasted pine nuts or walnuts for texture (highly recommended!).
How to Make Gnocchi with Spinach and Feta Recipe
The key to achieving the perfect, irresistible texture in this crispy Greek gnocchi with spinach and feta is all in the frying method. Skip the boiling! We are using pre-formed, shelf-stable gnocchi and giving it a golden-brown crust in the skillet. This is an easy weeknight dinner method you’ll want to replicate across many of your pasta dishes.
Step-by-Step Instructions
- Crisp the Gnocchi: Heat the olive oil (the initial 2 tablespoons) in a large, heavy-bottomed skillet or cast iron pan over medium-high heat. Once the oil shimmers, add the potato gnocchi straight from the package. Spread them into a single layer. Do not stir immediately, let them sit for 3–4 minutes until they develop a deep golden-brown crust on the underside. Stir gently and continue flipping until most sides are nicely browned and crispy. This step creates that wonderful texture foundation. Remove the gnocchi from the pan and set it aside in a bowl.
- Sauté the Aromatics: Reduce the heat to medium. Add the minced garlic to the same skillet (add a drizzle more olive oil if the pan is dry). Cook for about one minute, until fragrant. You want the garlic lightly golden, not burnt. If you’re using red pepper flakes for a spicy kick, add them now to toast quickly with the garlic.
- Wilt the Spinach: Add the fresh baby spinach directly into the pan. It will look like an overwhelming amount, but don’t worry. Stir continuously until the spinach has completely wilted down, typically 2–3 minutes. Once it releases its moisture, the quantity will shrink dramatically. Season lightly with salt and pepper now.
- Build the Sauce: Pour in the vegetable broth (or pasta water, if you chose to boil the gnocchi separately, though pan-frying is recommended). Bring the liquid to a gentle simmer, scraping up any browned bits from the bottom of the pan, which are all delicious flavor. This small amount of liquid will mingle with the olive oil to create a light, flavorful dressing for the gnocchi.
- Combine and Finish: Return the crispy gnocchi to the skillet. Toss gently but thoroughly to coat the gnocchi and spinach in the light sauce. Remove the pan from the heat.
- Add the Dairy and Brightness: Stir in the crumbled feta cheese, the fresh lemon juice, and the chopped dill. The heat remaining in the pan will soften the feta slightly, making it creamy and allowing it to melt beautifully into the sauce. If you want a more pronounced ‘creamy’ base, you can add a tablespoon or two of heavy cream during step 4, right before the gnocchi returns to the pan. I prefer the lighter texture of the broth-based sauce, emphasizing the lemon and dill.
- Serve: Taste and adjust seasonings. Serve immediately in bowls, topped with the toasted pine nuts (or walnuts) and an extra drizzle of good olive oil. This Mediterranean gnocchi dish is best enjoyed immediately while the gnocchi maintains its satisfying crunch. Enjoy this one-dish vegetarian gnocchi with spinach and feta!
Pro Tips & Variations
The beauty of a recipe this simple is how easily it adapts. I’ve made this gnocchi with spinach and feta recipe for family gatherings—I often double the batch for Emily’s extended family—and I’ve made single portions for a quick lunch. Here are some ways you can put your own spin on this comfort food classic:
- Achieving Maximum Crisp: The biggest mistake when pan-frying gnocchi is overcrowding the pan. If you have a small skillet, cook the gnocchi in two separate batches. Give those little potato pillows room to breathe and bronze! A high heat and a non-stick or cast-iron pan will ensure you get a truly pan fried gnocchi with spinach tomato and feta flavor, even without the tomatoes.
- Bump up the Greek Factor: To capture even more of that delicious Spanakopita and Greek inspired spinach and feta gnocchi complexity, add a teaspoon of dried oregano alongside the garlic and consider replacing half the olive oil with high-quality butter for richer flavor and better browning of the gnocchi. I often include a few pitted Kalamata olives for an extra burst of saltiness when Emily is home, as she loves the Mediterranean touch.
- Making it Creamier: While I prefer a lemon-broth sauce for brightness, if you want a true creamy spinach and feta gnocchi skillet, reserve about ¼ cup of the vegetable broth and replace it with heavy cream or half-and-half in Step 4. This creates a denser, more luxurious sauce base that coats the gnocchi beautifully. It’s perfect for colder nights.
- The Gluten-Free Option: Gnocchi naturally contains wheat, but the market has exploded with fantastic alternatives. Look for sweet potato or cauliflower-based gnocchi varieties, many of which are certified gluten-free. The cooking method (pan-frying) remains the same, though you may need to adjust the cooking time slightly based on the package instructions.
- Adding Color and Sweetness: For visual appeal and a balancing acidity, toss in ½ cup of halved cherry or grape tomatoes right after the spinach has wilted. They burst slightly in the heat, adding a wonderful juice that pairs incredibly well with the feta gnocchi with spinach and cherry tomatoes profile.
- Protein Boost: While fantastic as an easy vegetarian gnocchi, if you want to make it an all-in-one meal, stir in about 1 cup of shredded rotisserie chicken or some leftover pan-seared scallops at the very end.
Gnocchi with Spinach and Feta Recipe Serving Suggestions
When I was a kid, a dinner like this would have been a standalone plate of deliciousness. But now, cooking for my family, Emily and I like to build a full, balanced meal around our favorite dishes. This Gnocchi with Spinach and Feta Recipe is hearty, but it loves the company of crisp, fresh sides that keep the meal feeling light and balanced. This is a wonderfully satisfying weeknight dinner gnocchi with spinach and feta that pairs well with simple preparations.
- A Simple Green Side Salad: You can never go wrong with fresh, cool greens contrasting the warmth of the skillet dinner. Toss mixed artisan lettuce leaves with a simple vinaigrette made from quality balsamic vinegar, olive oil, and a touch of honey. This provides a refreshing counterpoint to the rich feta.
- Crusty Bread for Sopping: If you chose a slightly creamier variation, or even just want to capture those savory olive oil and lemon juices, a crusty loaf of ciabatta or baguette is essential. Adams and Jana love dipping bread into the pan remnants, which is often the best part!
- Roasted Asparagus with Lemon: Keep the oven simple. Roast a batch of asparagus spears tossed with just salt, pepper, and a bit more lemon zest while you are pan-frying the gnocchi. It complements the lemon dill feta gnocchi beautifully and adds a nice fibrous component.
- Quick Cucumber and Tomato Salad: To lean fully into the Mediterranean vibe, chop up cucumbers, cherry tomatoes, and red onion. Drench them in a light dressing of olive oil, red wine vinegar, and a sprinkle of oregano. This is a quick, refreshing, zero-cook side dish that highlights the Greek flavors in the main dish.
- A Light Tomato Soup: If serving this dish when the weather is cooler, a small cup of simple, creamy tomato soup provides extra comfort without overwhelming the brightness of the gnocchi.
Gnocchi with Spinach and Feta Recipe Storage & Reheating
One of the few downsides of making this crispy Greek gnocchi is that the gnocchi loses its crispness as it sits and absorbs the sauce (the fate of almost any pan-fried food). However, you can still absolutely store leftovers, and they make a great lunch the next day!
Storage:
- Transfer any unused portions of the gnocchi with spinach and feta to an airtight container.
- Store in the refrigerator for up to 3 days.
- Because of the creamy nature of the feta and the delicate texture of the gnocchi, I do not recommend freezing this particular recipe.
Reheating:
- Best Method (Skillet): The best way to achieve some semblance of that initial crispiness is to reheat the leftovers in a lightly oiled skillet over medium heat. Don’t cover it. Stir frequently until heated through. The gnocchi won’t be as crunchy as fresh, but it will heat evenly and quickly.
- Quick Method (Microwave): Place the gnocchi in a microwave-safe bowl and heat in 60-second intervals, stirring in between, until hot. The texture will be softer, but the flavors of the spinach and feta gnocchi will still be fantastic. Sprinkle with fresh lemon zest after heating to brighten it up.
FAQ about Gnocchi with Spinach and Feta Recipe
Whenever I post a potato gnocchi recipe, I get a flurry of questions about the pan-frying methodology, especially for a dish that is often assumed to be boiled. Here are the answers to the questions I hear the most about this easy Greek spanakopita gnocchi:
Q: Does the gnocchi need to be boiled before pan-frying?
A: No, absolutely not! This is one of the best shortcuts in modern cooking. If you are using shelf-stable or fresh, refrigerated potato gnocchi (the kind that comes in a vacuum-sealed package, not usually in the freezer aisle) you can place them directly into a hot, oiled skillet. Pan-frying them creates a golden, slightly chewy exterior that boiling simply can’t achieve. This makes it an even faster 25-minute crispy gnocchi with spinach and feta dinner.
Q: Can I use frozen spinach instead of fresh baby spinach?
A: You can, but you must drain and squeeze it very well first. Frozen spinach contains a lot of water, which will lower the temperature of your pan and make the sauce watery. If using frozen, use about half the amount (2.5 ounces), thaw it, squeeze out all the excess liquid, and then add it to the pan as described. I strongly recommend fresh baby spinach for the best texture and color in this gnocchi with spinach and feta.
Q: What if I can’t find fresh dill? What herb can I substitute?
A: The dill is crucial for that specific Spanakopita-style gnocchi flavor profile, providing a fresh, slightly anise-like note. If you cannot find fresh dill, fresh parsley is the next best choice, or perhaps a combination of parsley and a small pinch of dried oregano. Avoid heavy herbs like rosemary, as they will overpower the dish. We want that vibrant, herb-packed gnocchi with dill and parsley feel.
Q: Can I turn this into a one dish gnocchi bake?
A: Yes! Make the sauce as described through Step 4 (before adding the gnocchi). Boil the gnocchi separately until they float, then combine the boiled gnocchi, the spinach/sauce mixture, and the feta in a baking dish. Top with extra feta and breadcrumbs. Bake at 375°F (190°C) for 15-20 minutes, until bubbly. This makes a great one dish gnocchi bake with spinach and feta, perfect for family dinners.
Final Thoughts
Cooking isn’t just about food, it’s about making people happy. Sometimes, the most delicious happiness comes from a plate that required just twenty minutes of your time, leaving plenty of space for laughter, spilled juice, and the quiet comfort of being with the people you love.
I watched Jana help me crumble the fragrant Greek feta tonight, learning that magic of opposites, the salty cheese balancing the sweet, slightly bitter spinach. Adams, meanwhile, gave the dish a solid 9 out of 10, high praise from a 12-year-old critic! That’s the real win here.
I truly hope this gnocchi with spinach and feta recipe saves your next busy evening and becomes a bright, fresh staple in your home, just as it has in ours. If you try it, please let me know what you think!
Don’t forget to save this recipe on Pinterest, leave a comment below so I know you stopped by, and check out some of my other easy weeknight favorites, like the Creamy Garlic Parmesan Chicken Pasta.
Gnocchi with Spinach and Feta Recipe
Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the potato gnocchi in a single layer. Let them sit undisturbed for 3–4 minutes until deeply golden-brown on the underside. Gently stir and continue flipping until most sides are browned and crispy. Remove the gnocchi from the pan and set aside in a bowl.
- Reduce the heat to medium. Add the minced garlic to the skillet (add a drizzle more olive oil if dry). Cook for about 1 minute until fragrant and lightly golden. If using red pepper flakes, add them now.
- Add the fresh baby spinach to the pan. Stir continuously until completely wilted, about 2–3 minutes. Season lightly with salt and pepper.
- Pour in the vegetable broth. Bring to a gentle simmer, scraping up any browned bits from the pan for extra flavor.
- Return the crispy gnocchi to the skillet. Toss gently to coat in the sauce.
- Remove from heat. Stir in the crumbled feta cheese, lemon juice, and chopped dill. The residual heat will soften the feta.
- Taste and adjust seasonings. Serve immediately topped with toasted pine nuts or walnuts and a drizzle of olive oil.
