Crispy Greek Gnocchi Recipe With Spinach & Feta Tastes Like Spanakopita (25 Minutes) Vegetarian Dinner Greek Recipes Lunch Low Sugar Recipes High Protein Recipes Pasta

Easy dinners are such a gift on busy days. This 25-minute crispy gnocchi recipe with spinach and feta is a lovely one-dish, quick vegetarian dinner with hints of Greek spanakopita from the addition of lemon, dill and mint. This skillet gnocchi recipe is so delicious.

To make this Greek-inspired recipe you will need just nine simple ingredients. Here is your shopping list: fresh baby spinach, feta cheese, fresh lemons, extra-virgin olive oil, potato gnocchi, crushed red pepper flakes, green onions, fresh dill and fresh mint. You can use any kind of gnocchi that you’d like for this recipe. Make homemade gnocchi or buy shelf-stable, fresh or frozen from the grocery store.

Not only is this a tasty lunch or dinner, but you also get the health benefits of spinach, the health benefits of green onions (scallions), the health benefits of dill, the health benefits of mint and feta may be the healthiest cheese in the world.

Serve the crispy high-protein gnocchi for dinner with your favorite side dishes. 

Cuisine: Greek / American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

• 6 ounces baby spinach (I like to de-stem mine)
• 6 ounces feta, crumbled (about 1 cup)
• 1 lemon, halved
• 5 tablespoons extra virgin olive oil
• 16 - 17 ounces (1 package) potato gnocchi (shelf-stable, fresh or frozen)
• 1/4 - 1/2 teaspoon crushed red pepper flakes
• 3 green onions, thinly sliced
• chopped dill (big handful)
• chopped mint (big handful)

Here's how to make it: 

1. Place your spinach in a large salad bowl. Add half of your feta crumbles, the juice from half of the lemon, 1 tablespoon of olive oil and a generous pinch of salt. Use clean hands to rub the ingredients on top into the spinach to tenderize it. Set to the side.
2. Heat 2 tablespoons olive oil in a large skillet on medium-high heat for 1 minute. Add the gnocchi to the pan and cook for 8 to 10 minutes, or until it is brown and crispy. Let it sit for about 2 minute intervals before stirring to allow to brown on all the sides. When done turn off heat and let it sit for 5 minutes. (You can also brown gnocchi in an air fryer if you prefer.)
3. When the 5 minutes is done, add the gnocchi, green onions, crushed red pepper flakes, dill and mint to the spinach.
4. Add the remaining 2 tablespoons olive oil and the rest of the feta crumbles and toss gently to combine. Finish it off by squeezing the second half of the lemon juice over the salad.
5. Serve in bowls and enjoy! Store any leftovers in an airtight container in the fridge. Reheat in the microwave.

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