I have a confession. The first time I tried gnocchi, I overcooked it so badly it turned into something that looked like mashed potatoes pretending to be pasta. Thankfully, crispy gnocchi with spinach and feta is a totally different story. Here’s what I love. Those little potato pillows turn golden on the outside while staying soft inside. Tossed with spinach, feta, and a touch of olive oil, it becomes a cozy meal that doesn’t take all night to make. Now here’s where the fun starts. This spinach gnocchi recipe isn’t just about comfort. It’s quick enough for a weeknight and flexible enough for meal prep. I’ve packed it into lunch containers for the week, and by Thursday, it still feels like a treat. If you’re like me, you’ll appreciate that it counts among healthy gnocchi recipes, but it doesn’t taste like you’re giving up anything. A little salty feta, earthy spinach, and that golden crisp—simple but satisfying. You can make it your own. I’ve baked gnocchi recipes like this with zucchini tucked in, or swapped in pesto when I had a jar in the fridge. And if you love zucchini dinner recipes, try shaving a few ribbons over the top. Gnocchi recipes can be playful, and this one’s proof you don’t have to stick to the rules. Whether you keep it classic with feta or twist it with pesto gnocchi recipes, this dish is a keeper.

1) Key Takeaways
2) Easy Crispy Gnocchi with Spinach and Feta Recipe
3) Ingredients for Crispy Gnocchi with Spinach and Feta
4) How to Make Crispy Gnocchi with Spinach and Feta
5) Tips for Making Crispy Gnocchi with Spinach and Feta
6) Making Crispy Gnocchi with Spinach and Feta Ahead of Time
7) Storing Leftover Crispy Gnocchi with Spinach and Feta
8) Try these Main Course next!
9) Crispy Gnocchi with Spinach and Feta
10) Nutrition

1) Key Takeaways

Golden crispy gnocchi pairs perfectly with creamy feta and earthy spinach.
This recipe works well for meal prep recipes, reheating easily for weekday lunches.
You can swap or add ingredients like zucchini or pesto to keep it fun.
It comes together quickly with simple pantry staples and fresh greens.

2) Easy Crispy Gnocchi with Spinach and Feta Recipe

I have to admit something. The first time I made gnocchi, I boiled it into mush. Not exactly my proudest kitchen moment. But once I figured out the magic of frying those little potato dumplings until golden, I never looked back. This crispy gnocchi with spinach and feta became one of my favorite meal prep recipes, and I’m not exaggerating when I say it makes weekday lunches a lot less boring.

There’s something comforting about crisp gnocchi that’s soft on the inside, paired with salty crumbles of feta and the earthiness of spinach. It’s hearty enough for dinner, yet light enough to pack for lunch. That’s the sweet spot for healthy gnocchi recipes in my book. And guess what, it doesn’t take long. If you can boil water and stir with a spoon, you’re already qualified to nail this one.

The fun part? This dish plays well with variations. Love baked gnocchi recipes? Slide this into the oven with a sprinkle of mozzarella. Craving fresh pesto gnocchi recipes? Toss a spoonful of green goodness into the pan. Got extra zucchini? Congratulations, you just turned it into one of the easiest zucchini dinner recipes. That’s what makes this recipe special—it’s forgiving, playful, and reliable, all at the same time.

3) Ingredients for Crispy Gnocchi with Spinach and Feta

Potato Gnocchi: A pound of store-bought gnocchi works fine, though fresh will give you a softer bite. This is the heart of the recipe, so don’t skip it.

Olive Oil: Two tablespoons coat the gnocchi and help create that irresistible crispy crust.

Fresh Spinach: About three cups will cook down to the perfect amount of greens. It balances the richness with a little freshness.

Feta Cheese: One cup crumbled. Salty, creamy, and exactly what the golden gnocchi needs.

Garlic: Two cloves, minced. Garlic makes almost everything better, doesn’t it?

Zucchini: One small, diced. It adds a tender bite and sneaks in more vegetables.

Salt and Black Pepper: Adjust to your taste. These simple seasonings keep everything grounded.

4) How to Make Crispy Gnocchi with Spinach and Feta

Step 1. Bring a pot of salted water to a boil. Drop the gnocchi in and wait for them to float. That’s their way of saying they’re ready. Drain them well.

Step 2. Heat olive oil in a skillet over medium heat. Add the gnocchi and let them sizzle until golden and crispy. Don’t stir too often—let them brown.

Step 3. Toss in the garlic and diced zucchini. Stir for a couple of minutes until the zucchini softens and the garlic smells amazing.

Step 4. Add spinach to the pan. Watch it wilt down quickly into the gnocchi and zucchini. Stir gently so everything mixes.

Step 5. Remove from heat and scatter the feta on top. Season with salt and pepper. Serve it hot, or portion it out for your weekday meal prep recipes.

5) Tips for Making Crispy Gnocchi with Spinach and Feta

One of the best tips is not to overcrowd the pan. If the gnocchi pile up, they steam instead of crisp. Work in batches if your skillet is small. Another thing I’ve learned is that roasting the zucchini separately before adding it can bring extra depth. The edges caramelize and add more flavor.

Keep feta crumbles chilled until you’re ready to use them. They hold their shape better that way. And if feta isn’t your favorite, goat cheese works as a swap. I’ve tried it both ways, and both versions disappear fast at the dinner table. Simple changes can make this dish feel new each time.

Finally, don’t skip seasoning your gnocchi water. That’s the first chance to add flavor, and it makes a bigger difference than you might think. It’s a small step that helps elevate even the easiest gnocchi recipes.

6) Making Crispy Gnocchi with Spinach and Feta Ahead of Time

This recipe shines as a make-ahead option. I’ve packed it into containers for busy workweeks, and by Thursday, it still feels like something worth eating. To keep it fresh, I let the gnocchi cool before sealing the containers. Warm gnocchi trapped with condensation can soften too much.

For the best reheating experience, add an extra sprinkle of feta or a quick drizzle of olive oil before microwaving. It helps bring the flavors back to life. Some days, I reheat it in a skillet instead, which restores that crispy edge. Both methods work, but the skillet wins for texture.

If you’re preparing this for family or guests, you can even assemble it earlier in the day and warm it gently in the oven. It’s flexible, which makes it a perfect candidate for meal prep recipes.

7) Storing Leftover Crispy Gnocchi with Spinach and Feta

Leftovers keep well for about three days when stored in airtight containers. The trick is letting the gnocchi cool first. Hot food sealed in plastic traps steam, which ruins the crisp texture. Once cool, pop them into the fridge and you’re good.

When reheating, I prefer the stovetop method. A little olive oil in a pan, toss in the gnocchi, and within minutes, it’s nearly as good as fresh. The feta melts gently again, and the spinach regains its soft bite. It’s a comfort knowing you can get that texture back.

Freezing isn’t ideal for this dish, though. The gnocchi tend to turn gummy after thawing. So my advice is simple: enjoy it fresh or within the week. Luckily, it tastes so good that leftovers don’t usually last long anyway.

8) Try these Main Course next!

9) Crispy Gnocchi with Spinach and Feta