Ingredients
Scale
- 2 tsp fennel seeds
- 2 tbsp pine nuts
- 1 tbsp butter
- 1 tbsp olive oil
- 2 cups fresh gnocchi
- 3 cloves garlic (minced)
- 1 red chili (deseeded and finely chopped)
- 2 medium tomatoes (chopped)
- 3 1/3 cups baby spinach (washed)
- 1/3 cup crumbled feta
- Freshly ground black pepper
Instructions
- Lightly crush fennel seeds in a pestle and mortar.
- Toast pine nuts in a frying pan over medium-high heat until lightly browned; set aside.
- In the same pan, heat butter and olive oil. Add fresh gnocchi and fry until golden brown on all sides; remove from pan.
- Sauté crushed fennel seeds for about two minutes until fragrant, then add chili and garlic; cook until aromatic.
- Stir in chopped tomatoes and cook until softened.
- Add baby spinach to the pan; cook until wilted.
- Reduce heat, return gnocchi to the pan, and stir in crumbled feta.
- Serve immediately topped with toasted pine nuts and freshly ground black pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg