Ingredients
2 teaspoons fennel seeds
2 tablespoons pine nuts
1 tablespoon butter
1 tablespoon olive oil
2 cups fresh or shelf-stable potato gnocchi
3 garlic cloves, minced
1 red chili, deseeded and finely chopped
2 medium tomatoes, chopped
3 1/3 cups baby spinach, washed and dried
1/3 cup feta cheese, crumbled
Freshly ground black pepper, to taste
Instructions
1. Lightly crush the fennel seeds using a pestle and mortar.
2. Heat a large dry skillet over medium heat. Add the pine nuts and toast for 2–3 minutes, stirring frequently, until lightly golden. Transfer them to a small bowl and set aside.
3. Add the butter and olive oil to the same skillet. Once hot, add the gnocchi in a single layer.
4. Pan-fry the gnocchi over medium-high heat for 8–10 minutes, turning every 2 minutes, until golden and crispy on several sides. Transfer the crispy gnocchi to a plate.
5. Reduce the heat to medium. Add the crushed fennel seeds and toast for 1 minute. Add the chopped chili and minced garlic, then cook for 30–60 seconds until fragrant.
6. Stir in the chopped tomatoes and cook for 3–4 minutes, until softened but not completely broken down.
7. Add the baby spinach a handful at a time. Cook for about 2 minutes, tossing gently, until just wilted.
8. Reduce the heat to low and return the crispy gnocchi to the skillet. Toss briefly with the spinach and tomato mixture.
9. Fold in most of the crumbled feta, then remove the skillet from the heat.
10. Top with the remaining feta, toasted pine nuts, and freshly ground black pepper. Serve immediately while the gnocchi are still crispy.
Notes
Do not boil the gnocchi before frying. Cooking them directly in the skillet creates a crispy exterior and a soft, pillowy center.
Use a large skillet and avoid overcrowding the gnocchi.
Dry the spinach thoroughly to prevent excess moisture from softening the gnocchi.
Add the cooked gnocchi back to the pan only at the end to preserve their crispy texture.
Fresh, shelf-stable, or frozen gnocchi may be used. Frozen gnocchi may require a few additional minutes of cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a lightly oiled skillet for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pan-Frying
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg