If you’ve never tried gnocchi pan fried to a golden crispiness, you’re in for a treat with this Pan Fried Gnocchi with Feta, Fennel Seeds, and Toasted Pine Nuts Recipe. It’s a delightful combination of textures and flavors—crisped gnocchi, creamy feta, the subtle licorice warmth of fennel seeds, and the nutty crunch from toasted pine nuts. This dish feels fancy yet is wonderfully simple to prepare, making it a perfect go-to when you want something comforting but special.

Ingredients You’ll Need

The image shows a black pan filled with small, golden pan-fried gnocchi pieces that have some light brown spots from cooking. Among the gnocchi, there are fresh, green spinach leaves scattered and slightly wilted, with some small bits of red pepper and garlic pieces mixed in. The pan surface is dark and textured, contrasting with the bright yellow of the gnocchi and the vivid green spinach. The ingredients look well-cooked and mixed together evenly. photo taken with an iphone --ar 4:5 --v 7

The magic of this Pan Fried Gnocchi with Feta, Fennel Seeds, and Toasted Pine Nuts Recipe lies in the simplicity and quality of the ingredients. Each one plays a crucial role—from the aromatic fennel seeds enhancing the flavor, to the fresh baby spinach adding vibrant color and nutrition, to the crumbled feta bringing that creamy, salty punch.

Fennel seeds: Lightly crushed to release their warm, slightly sweet aroma, they brighten the dish beautifully.
Pine nuts: Toasted until golden for that irresistible nutty crunch and depth.
Butter: Adds richness and helps achieve the perfect pan-fried crust on the gnocchi.
Olive oil: Keeps the gnocchi from sticking and adds a fruity layer of flavor.
Fresh gnocchi: The star ingredient, soft pillowy dumplings that crisp up in the pan.
Garlic: Minced to infuse the dish with its classic pungent aroma.
Red chili: Deseeded and finely chopped to provide just a touch of heat without overwhelming the flavors.
Tomatoes: Chopped fresh tomatoes bring juiciness and a slight tang that balances the richness.
Baby spinach: Washed and added at the end for freshness and that lovely vivid green color.
Crumbled feta: Adds creamy saltiness that melts perfectly into the warm gnocchi.
Freshly ground black pepper: For a final seasoning boost with a bit of bite.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Pan Fried Gnocchi with Feta, Fennel Seeds, and Toasted Pine Nuts Recipe

Step 1: Crush and Toast Aromatics

Begin by lightly crushing the fennel seeds in a mortar and pestle. This slight crushing releases their essential oils and enhances their sweet, aromatic flavor. Then, toast your pine nuts in a dry frying pan over medium to high heat until they start to turn a lovely golden brown. The aroma will be irresistible, and this step takes your dish to the next level. Set the toasted pine nuts aside so they stay crisp for garnishing later.

Step 2: Brown the Gnocchi

Add butter and olive oil to the pan and bring them to a gentle sizzle. Introduce the fresh gnocchi, spreading them evenly so they have contact with the hot surface. Fry them, turning regularly, until each piece boasts a golden crust that is crispy on the outside but still tender inside. Once browned to your liking, remove the gnocchi to rest while you build the sauce.

Step 3: Build Layers of Flavor

Drop in the gently crushed fennel seeds and toast for a minute or two until they release a fragrant scent that fills your kitchen. Follow this by adding the minced garlic and chopped red chili, allowing them to cook until fragrant but not burnt. This creates the warming base that complements the rich gnocchi perfectly.

Step 4: Add Fresh Vegetables

Incorporate the chopped tomatoes to the pan and cook them down until softened and juicy, releasing their natural sweetness. Then, toss in the baby spinach and wilt it gently, preserving that vivid green vibrance that makes the dish visually appealing as well as nutritious.

Step 5: Combine and Finish with Cheese

Lower the pan’s heat and return the browned gnocchi to the pan, folding everything together with crumbled feta. The feta gently melts into the warm gnocchi, creating pockets of creaminess that contrast beautifully with the crunchy pine nuts and the bright fennel notes. Remove from heat immediately to preserve all those wonderful textures and flavors.

How to Serve Pan Fried Gnocchi with Feta, Fennel Seeds, and Toasted Pine Nuts Recipe

Three white plates each hold a serving of golden brown pan-fried gnocchi mixed with bright green sautéed spinach, small white chunks of creamy cheese, and scattered pieces of red sun-dried tomatoes. The gnocchi are small and round with a slightly crispy texture, while the spinach leaves add a fresh, leafy look. Tiny beige pine nuts and bits of herbs are spread throughout for added detail. Each plate has a shiny silver fork resting on the edge. The plates are placed on a white marbled surface with soft natural light brightening the scene. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A scattering of the toasted pine nuts over the finished dish adds a satisfying crunch and a buttery depth. A few extra crumbles of feta and a light grind of black pepper on top brighten the flavors and add visual appeal. Fresh herbs like parsley or basil can also be excellent if you’re looking to add a fresh herbaceous note.

Side Dishes

This dish pairs beautifully with a crisp green salad dressed in lemon vinaigrette, which cuts through the richness. For a heartier meal, consider a side of roasted vegetables like asparagus or zucchini that complement the delicate flavor profile of the gnocchi.

Creative Ways to Present

For a more elegant presentation, try serving the gnocchi in shallow bowls with the toasted pine nuts sprinkled artfully on top. Drizzle a bit of good quality olive oil around the edge for a glossy finish. Alternatively, add a dollop of ricotta or a drizzle of balsamic glaze for a creative twist that wows your guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pan Fried Gnocchi with Feta, Fennel Seeds, and Toasted Pine Nuts Recipe in an airtight container in the refrigerator. It stays fresh and tasty for up to two days, making it a great option for quick weekday lunches or dinners.

Freezing

While gnocchi is best enjoyed fresh and crisp, you can freeze leftovers if needed. Place the cooled dish into a freezer-safe container, leaving a little space at the top, and freeze for up to one month. Keep in mind the texture might soften slightly upon reheating.

Reheating

To reheat, use a skillet over medium heat rather than a microwave to preserve that beloved crispness of the gnocchi. Heat gently, stirring occasionally, until warmed through and the pine nuts regain some crunch.

FAQs

Can I use store-bought gnocchi for this recipe?

Absolutely! Fresh or store-bought gnocchi both work well. Just make sure to pat the gnocchi dry before frying to get that perfect crisp texture.

What can I substitute for feta?

If you’re not a fan of feta, try goat cheese for a similar tangy creaminess, or ricotta for something milder and richer. Just add it at the end like the feta to keep the creaminess intact.

How spicy is this dish with the red chili?

The red chili provides a gentle warmth rather than intense heat, especially since it’s deseeded. You can always adjust the amount according to your spice tolerance or omit it entirely for a milder dish.

Can I make this vegan?

Definitely! Swap the butter for a plant-based alternative, use olive oil only, and replace feta with a vegan cheese or omit it. The dish still shines with the fennel seeds and pine nuts for flavor and texture.

Are fennel seeds necessary?

Fennel seeds are key for the unique, aromatic flavor they bring. If you really don’t have any, you could use a pinch of anise or even caraway seeds, but the dish won’t be quite the same.

Final Thoughts

Trust me, once you try this Pan Fried Gnocchi with Feta, Fennel Seeds, and Toasted Pine Nuts Recipe, it will quickly become one of your favorite comfort dishes. It’s an exciting blend of familiar and fresh flavors, effortlessly coming together in just about half an hour. Give it a go—you’ll love how it surprises your taste buds and fills your kitchen with gorgeous aromas.