Crispy Gnocchi With Spinach And Feta
This gnocchi salad draws inspiration from spanakopita, featuring fresh spinach and creamy feta as its main ingredients. The raw spinach is gently massaged to soften it while maintaining its leafy structure, with feta added to tenderize and impart a rich, briny flavor.Generous amounts of herbs and lemon enhance the dish's boldness and freshness, balancing the feta's saltiness. Store-bought shelf-stable or frozen gnocchi can be used, with frozen varieties requiring no defrosting before crisping in the pan. This salad combines texture and vibrant flavors, making it a luxurious yet easy meal.
Ingredients
- 5 ounces baby spinach
- 6 ounces Greek feta crumbled (about 1 cup)
- 1 lemon halved
- 5 tablespoons extra-virgin olive oil
- Salt and pepper
- 1 16- to 17-ounce package potato gnocchi (shelf-stable, fresh or frozen)
- ¼ to ½ teaspoon crushed red pepper
- 2 scallions thinly sliced
- Big handful of chopped dill
- Big handful of chopped mint
Instructions
- Place the spinach in a large bowl. Add half of the feta, the juice of ½ a lemon, 1 tablespoon of olive oil, and a generous pinch of salt. Rub the ingredients vigorously into the spinach to tenderize it. Let the mixture sit and soften further while you cook the gnocchi.
- Heat a large (about 12-inch) cast-iron or nonstick skillet over medium-high heat and add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking apart any that are stuck together. Cook for 8 to 10 minutes, tossing every 2 minutes, until the gnocchi are golden and crispy all over. Allow them to cool in the pan for 5 minutes; they will continue to crisp as they cool.
- Combine the crispy gnocchi with the spinach in the large bowl, along with the red pepper, scallions, dill, and mint. Drizzle with approximately 2 tablespoons of olive oil, add the remaining crumbled feta, and toss everything to combine. Squeeze the remaining lemon juice over the top and serve immediately.