Ingredients:

  • 16 oz potato gnocchi, shelf-stable or refrigerated
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 5 oz fresh baby spinach
  • 3 cloves garlic, thinly sliced
  • 0.5 tsp red pepper flakes
  • 1 tsp lemon zest
  • 4 oz Greek feta cheese, crumbled
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Place 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium high heat. Note: Wait for the butter to stop foaming before adding the gnocchi.
  2. Add 16 oz potato gnocchi to the pan in a single layer.
  3. Cook for 4-5 minutes without stirring until the bottoms are deeply golden and crisp.
  4. Toss the gnocchi and cook for another 3 minutes until most sides are browned.
  5. Add 3 cloves thinly sliced garlic and 0.5 tsp red pepper flakes.
  6. Cook for 1 minute until the garlic is fragrant and pale gold.
  7. Throw in 5 oz baby spinach. Note: Use tongs to toss the greens with the hot gnocchi.
  8. Sprinkle in 1 tsp lemon zest and 0.25 tsp black pepper.
  9. Turn off the heat and fold in 4 oz crumbled feta.
  10. Plate the crispy gnocchi with spinach and feta while the cheese is just beginning to soften.