Crispy Gnocchi With Spinach and Feta
Crispy Gnocchi With Spinach and Feta is a vibrant and textural salad featuring crispy gnocchi, fresh spinach, and creamy feta.
Equipment
- Cast Iron Skillet
- bowl
Ingredients
Greens and Herbs
- 5 ounces baby spinach
- 2 big handfuls chopped dill
- 2 big handfuls chopped mint
Cheese
- 6 ounces Greek feta, crumbled (about 1 cup)
Pasta
- 1 package potato gnocchi (16- to 17-ounce, shelf-stable, fresh or frozen)
Condiments
- 5 tablespoons extra-virgin olive oil
- ½ lemon juice from 1 lemon, halved
- ¼ to ½ teaspoon crushed red pepper
- to taste salt and pepper
Alliums
- 2 scallions, thinly sliced
Instructions
Method
- 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 your herbs and lemon for boldness and freshness that complements the saltiness of the feta.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 25mgSodium: 500mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 2500IUVitamin C: 30mgCalcium: 300mgIron: 2mg
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