Pan Fried Gnocchi with Feta, Fennel Seeds, and Toasted Pine Nuts Recipe
A flavorful and quick Pan Fried Gnocchi recipe featuring crispy gnocchi, aromatic fennel seeds, toasted pine nuts, fresh spinach, and crumbled feta. This vegetarian dish is perfect for a hearty lunch or dinner, offering a delightful combination of textures and Mediterranean-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Seeds & 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
Seasoning
- Freshly ground black pepper
Instructions
- Crush fennel seeds: Lightly crush the fennel seeds using a pestle and mortar to release their aromatic oils and flavors.
- Toast pine nuts: Heat a frying pan over medium-high heat and toast the pine nuts until they turn golden brown. Remove them from the pan and set aside to prevent burning.
- Fry gnocchi: In the same pan, add butter and olive oil. When hot and bubbling, add the fresh gnocchi. Fry for several minutes, turning regularly to ensure even browning on all sides. Once golden and crisp, remove from pan and set aside.
- Toast fennel seeds: Add the gently crushed fennel seeds to the pan and toast for 1-2 minutes until fragrant, enhancing the dish’s aromatic profile.
- Sauté chili and garlic: Add the finely chopped red chili and minced garlic to the pan and cook for a couple of minutes until their fragrances are released.
- Cook tomatoes: Add chopped tomatoes to the pan and fry for a few minutes until they soften and begin to break down.
- Wilt spinach: Add the washed baby spinach and cook until it wilts down, releasing its moisture and blending with the other ingredients.
- Combine gnocchi and feta: Reduce the heat to low, return the fried gnocchi to the pan, and gently stir in the crumbled feta to melt slightly and bind the ingredients.
- Serve: Remove the pan from heat and serve immediately topped with the toasted pine nuts and a sprinkle of freshly ground black pepper for added texture and flavor.
Notes
- Lightly crushing fennel seeds before toasting helps release more flavor.
- Keep a close eye on pine nuts while toasting as they burn quickly.
- Turning gnocchi regularly while frying ensures an evenly golden and crispy texture.
- Serve immediately for the best texture; the gnocchi may soften if left to sit.
- This recipe is vegetarian but not vegan due to the use of butter and feta cheese.
