Creamy Gnocchi with Spinach and Feta Recipe

This recipe offers a quick, delicious, and nutritious meal that balances ease with gourmet flavors. It's a comforting pasta dish that is both healthy and satisfying.

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Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

For the Spinach Mixture

5 ounces baby spinach
3 ounces Greek feta, crumbled about 1/2 cup
1/2 lemon juice
1 tablespoon extra-virgin olive oil
Salt

For the Gnocchi

1 (16- to 17-ounce) package potato gnocchi shelf-stable, fresh or frozen
1/4 to 1/2 teaspoon crushed red pepper
2 scallions thinly sliced
1 big handful chopped dill
1 big handful chopped mint
2 tablespoons extra-virgin olive oil
3 ounces Greek feta, crumbled about 1/2 cup
1/2 lemon juice
Salt
Pepper

Equipment

Large Bowl
12-inch cast-iron or nonstick skillet

Method

Place the spinach into a large bowl. Add half of the feta, juice of 1/2 lemon, 1 tablespoon of olive oil and a big pinch of salt. Rub the ingredients into the spinach to tenderize it. Let it sit and soften while you cook the gnocchi.
Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any stuck together. Cook for 8 to 10 minutes, tossing every 2 minutes, until golden and crispy. Let cool in the pan for 5 minutes to further crisp.
Add the gnocchi to the spinach mixture. Add the crushed 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

This recipe was created by Mark Williams, The Keto Performance Chef. It is designed for busy home cooks and food enthusiasts looking for a quick, delicious, and nutritious meal.

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