Description
This recipe transforms pillowy gnocchi into golden-brown, crispy bites tossed with spinach, feta, and a sun-dried tomato pesto. It’s a quick and flavorful meal perfect for a weeknight dinner, ready in under 30 minutes.
Ingredients
Scale
- 500 g (1 lb) Potato Gnocchi: Store-bought or homemade.
- 200 g (7 oz) Fresh Spinach Leaves: Washed and trimmed.
- 150 g (5.3 oz) Feta Cheese: Crumbled.
- 2 Tbsp (30 ml) Olive Oil: For frying.
- 1 Tbsp (14 g) Unsalted Butter: Enhances browning.
- 2 Cloves Garlic: Minced.
- 60 g (2 oz) Sun-dried Tomatoes: Drained.
- 30 g (1 oz) Pine Nuts: Lightly toasted.
- 15 g (½ cup) Fresh Basil Leaves: Fragrant leaves.
- 30 ml (2 Tbsp) Extra-virgin Olive Oil: Pesto base.
- 1 tsp (5 ml) Lemon Juice: Brightens pesto.
- ½ tsp (2.5 g) Sea Salt: To taste.
- ¼ tsp (1 g) Freshly Ground Black Pepper: To taste.
- Garnish: Fresh Basil Leaves & Crumbled Feta.
Instructions
- Make the Pesto: Combine sun-dried tomatoes, pine nuts, basil, garlic, olive oil, lemon juice, salt, and pepper; process until thick.
- Cook Gnocchi: Boil gnocchi in salted water until floating, then 30 seconds more.
- Dry Gnocchi: Drain and pat gnocchi dry with a kitchen towel.
- Crisp Gnocchi: Fry gnocchi in olive oil and butter until golden brown and crispy.
- Add Garlic: Fry minced garlic for 30 seconds until fragrant.
- Wilt Spinach: Add spinach and cook until wilted.
- Melt Feta: Sprinkle feta and soften with heat.
- Swirl Pesto: Dollop and swirl pesto through the mixture.
- Serve: Garnish with basil and feta; serve immediately.
Notes
Patting the gnocchi dry is crucial for achieving maximum crispiness. Don’t overcrowd the pan when frying to ensure even browning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 30 mg