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Pan Fried Gnocchi with Fennel, Tomato, Spinach, and Feta Recipe

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4.2 from 38 reviews

  • Author: Diane
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Diet: Vegetarian

Description

A quick and flavorful pan-fried gnocchi recipe with toasted pine nuts, fragrant fennel seeds, fresh spinach, and crumbled feta, perfect for a satisfying vegetarian meal in just 30 minutes.

Ingredients

Spices & Nuts

  • 2 tsp fennel seeds
  • 2 tbsp pine nuts

Fats & Oils

  • 1 tbsp butter
  • 1 tbsp olive oil

Main Ingredients

  • 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 to taste

Instructions

  1. Crush fennel seeds: Lightly crush the fennel seeds using a pestle and mortar to release their aromatic oils.
  2. Toast pine nuts: Heat a frying pan over medium-high heat and toast the pine nuts until they start to turn golden brown. Remove from heat and set aside to prevent burning.
  3. Pan-fry gnocchi: Add butter and olive oil to the pan. Once hot and bubbling, add the fresh gnocchi and fry for a few minutes, turning regularly to brown all sides evenly. When cooked and golden, remove from the pan and set aside.
  4. Toast fennel seeds: Add the lightly crushed fennel seeds to the pan and toast for one to two minutes until fragrant.
  5. Sauté chili and garlic: Add the finely chopped red chili and minced garlic to the pan. Cook for another two minutes or until their aroma is released.
  6. Cook tomatoes: Stir in the chopped tomatoes and fry for a few minutes until they soften and release juices.
  7. Wilt spinach: Add the baby spinach to the pan and cook for a few minutes until the leaves are wilted and tender.
  8. Combine gnocchi and feta: Reduce the heat to low, return the fried gnocchi to the pan, and gently stir in the crumbled feta cheese to warm through without melting completely.
  9. Serve: Remove from heat and immediately serve the gnocchi topped with toasted pine nuts and freshly ground black pepper for added texture and flavor.

Notes

  • Lightly crushing the fennel seeds helps to release their flavor more effectively.
  • Be careful not to burn the pine nuts as they cook quickly.
  • Turning the gnocchi regularly ensures even browning and prevents sticking.
  • Reduce heat before adding feta to avoid melting it too much and losing its texture.
  • This dish is best served immediately while the gnocchi is crisp and the feta is creamy.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Find it online: https://eatwithdiane.com/pan-fried-gnocchi-with-fennel-tomato-spinach-and-feta-recipe/