Go Back
–+ servings
image of fresh potato gnocchi baby spinach crumbled feta cheese garlic olive oil cherry tomatoes lemon fresh dill walnuts pine nuts Parmesan cheese black pepper arranged on white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Gnocchi with Spinach and Feta Recipe

This incredible Gnocchi with Spinach and Feta Recipe is what I call “Spanakopita-Style Comfort Food” without the fuss of phyllo dough. It’s plump, perfectly chewy potato gnocchi, crisped up just right, tossed with sun-drenched spinach, and swimming in beautiful, salty Greek feta cheese. This recipe delivers big flavor in less than 30 minutes, fitting perfectly into that sweet spot of an easy weeknight vegetarian gnocchi with spinach and feta.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Main Ingredients
  • 16 oz Potato gnocchi package, shelf-stable or refrigerated, not frozen
  • 2 tbsp Extra virgin olive oil plus more for garnish
  • 4 cloves Garlic minced
  • 5 oz Fresh baby spinach
  • 4 oz Greek feta cheese crumbled
  • 0.5 cup Vegetable broth or reserved pasta water
  • 1 tbsp Fresh lemon juice plus a pinch of lemon zest
  • 1 tbsp Fresh dill chopped
  • Salt to taste
  • Freshly cracked black pepper to taste
  • pinch Red pepper flakes optional, for heat
  • 0.25 cup Toasted pine nuts or walnuts optional for texture

Equipment

  • Large heavy-bottomed skillet or cast-iron pan
  • Knife
  • - Spatula

Method
 

  1. 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.
  2. 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.
  3. Add the fresh baby spinach to the pan. Stir continuously until completely wilted, about 2–3 minutes. Season lightly with salt and pepper.
  4. Pour in the vegetable broth. Bring to a gentle simmer, scraping up any browned bits from the pan for extra flavor.
  5. Return the crispy gnocchi to the skillet. Toss gently to coat in the sauce.
  6. Remove from heat. Stir in the crumbled feta cheese, lemon juice, and chopped dill. The residual heat will soften the feta.
  7. Taste and adjust seasonings. Serve immediately topped with toasted pine nuts or walnuts and a drizzle of olive oil.

Nutrition

Calories: 400kcalCarbohydrates: 50gProtein: 14gFat: 18g

Notes

Pro Tips: For maximum crisp, avoid overcrowding the pan; cook in batches if needed. To make it creamier, replace half the vegetable broth with heavy cream. Gluten-free options: Use sweet potato or cauliflower-based gnocchi. Customize: Add cherry tomatoes or protein like rotisserie chicken for variety. Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat for best texture; microwave in 60-second intervals as alternative. Not recommended to freeze.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe