Description
A delightful dinner featuring crispy gnocchi combined with lemony, herb-loaded spinach and salty feta, creating a warm salad that is both quick to make and packed with flavor.
Ingredients
- 8 oz Baby spinach
- 4 oz Greek feta (crumbled)
- 1 Lemon (juiced)
- 2 tbsp Extra-virgin olive oil
- Salt to taste
- Black pepper to taste
- 16 oz Potato gnocchi (shelf-stable, fresh, or frozen)
- 1 tsp Crushed red pepper flakes
- 2 Scallions (sliced)
- 2 tbsp Fresh dill (chopped)
- 2 tbsp Fresh mint (chopped)
Instructions
- In a big bowl, massage the spinach with half the feta, juice from half the lemon, olive oil, and a pinch of salt for 30-60 seconds until softened.
- In a large skillet over medium-high heat, add olive oil and gnocchi, cooking until deeply golden and crisp, tossing every couple of minutes.
- Once crispy, turn off heat and let the gnocchi sit in the pan for 5 minutes to firm up.
- Add the crispy gnocchi to the spinach and mix with red pepper flakes, scallions, dill, mint, and remaining feta. Drizzle with more olive oil and toss gently.
- Squeeze in additional lemon juice to taste and serve immediately.
Notes
Best texture is immediately after tossing. For leftovers, store gnocchi separate from the spinach mix. Re-crisp gnocchi in a dry skillet or air fryer before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean