Crispy Gnocchi With Spinach and Feta
A delightful salad featuring crispy gnocchi, fresh spinach, and creamy feta, inspired by spanakopita.
Equipment
- Cast Iron Skillet
- large bowl
Ingredients
Spinach and Feta
- 5 ounces baby spinach
- 6 ounces Greek feta, crumbled (about 1 cup)
- 1 each lemon, halved
- 5 tablespoons extra-virgin olive oil
- Salt and pepper
Gnocchi and Herbs
- 1 (16- to 17-ounce) package potato gnocchi (shelf-stable, fresh or frozen)
- ¼ to ½ teaspoon crushed red pepper
- 2 each scallions, thinly sliced
- Big handful chopped dill
- Big handful chopped mint
Instructions
Preparation Steps
- 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 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 herbs and lemon for bold flavors.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 12gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 600mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 2mg
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