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If you’re craving a dish that bursts with vibrant flavors, textures, and colors, this Pan-Fried Gnocchi with Fennel, Tomato, Spinach, and Feta Recipe will quickly become your new favorite. Golden, crispy gnocchi pan-fried to perfection meet the aromatic warmth of fennel seeds, the juicy brightness of tomatoes, and the fresh earthiness of tender spinach—all topped with crumbly, salty feta and crunchy toasted pine nuts. It’s a wonderful celebration of simple ingredients coming together in a way that feels both cozy and delightfully fresh.

Ingredients You’ll Need

The image shows nine white bowls arranged neatly on a white marbled textured surface. At the top left is a bowl full of fresh green spinach leaves with a smooth texture. To the right is a bowl filled with small, pale yellow gnocchi pieces, each smooth and slightly rounded. Below the spinach bowl, in the middle row on the left, is a bowl containing white chunks of feta cheese with a crumbly texture. Next to the feta, in the center, is a round dark brown pepper grinder. To the right of the grinder is a smaller bowl with pale, round pine nuts. On the bottom row, starting from the left, is a small bowl with a pale yellow butter-like substance. In the center is a bowl with yellow olive oil that looks clear and shiny. On the right is a bowl with small green dried herbs, finely chopped. Outside the bowls, on the surface, are two bright red tomatoes with smooth skin near the bottom left, three small garlic cloves near the center, and one red chili pepper on the right side. The overall look is clean and organized, with fresh and natural ingredients clearly visible. photo taken with an iphone --ar 4:5 --v 7

Crafting this Pan-Fried Gnocchi with Fennel, Tomato, Spinach, and Feta Recipe is all about straightforward, approachable ingredients that each bring their own magic—whether it’s texture, depth, or a pop of color. With just a handful of flavors, your dish will have amazing balance and personality.

Fennel seeds (2 tsp): Lightly crushed to release their distinctive, sweet anise flavor that gently perfumes the entire dish.
Pine nuts (2 tbsp): Toasted for crunch and a subtle, buttery richness that complements the gnocchi beautifully.
Butter (1 tbsp): Adds creaminess and helps crisp the gnocchi to a perfectly golden finish.
Olive oil (1 tbsp): Balances the butter and lends a warm fruity undertone while frying.
Fresh gnocchi (2 cups): Soft potato dumplings that transform into crispy little pillows of comfort when pan-fried.
Garlic cloves (3, minced): Brings a sharp, aromatic lift that pairs perfectly with the fennel and chili.
Red chili (1, deseeded and finely chopped): Adds a gentle touch of heat that enlivens the palate without overpowering.
Medium tomatoes (2, chopped): Their juicy acidity brightens and balances the richness of the nuts and feta.
Baby spinach (3 1/3 cups, washed): Wilts to a tender freshness, contributing vibrant color and mild earthiness.
Crumbled feta (1/3 cup): Salty, tangy, and creamy, it ties all the flavors together harmoniously.
Freshly ground black pepper: The finishing touch for subtle spice and complexity.

TIP

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

How to Make Pan-Fried Gnocchi with Fennel, Tomato, Spinach, and Feta Recipe

Step 1: Toast the Fennel Seeds and Pine Nuts

Start by gently crushing the fennel seeds with a pestle and mortar to release their sweet, aromatic oils. Then, warm a frying pan over medium to high heat and toast the pine nuts until they’re golden and fragrant. This step locks in their nutty flavor and creates a crunchy contrast you’ll love. Set the pine nuts aside once done.

Step 2: Pan-Fry the Gnocchi

Add butter and olive oil to the same pan and heat until they bubble with a lovely sizzle. Drop in the fresh gnocchi, letting them fry undisturbed for a bit to build a golden, crispy crust. Keep turning them gently every few minutes so all sides get that perfect color and texture. When they’re beautifully crisp, remove them from the pan and set aside for now.

Step 3: Build the Flavor Base

Add your lightly crushed fennel seeds back to the pan and toast them for a couple of minutes until their fragrance fills the kitchen. Next, stir in the red chili and minced garlic. Cook these together briefly to mellow the garlic and soften the chili’s spice, creating a warming base layer of flavor that enhances every bite.

Step 4: Cook the Tomatoes and Spinach

Toss in the chopped tomatoes and cook them down for a few minutes until they’re soft and juicy, releasing their natural sweetness and acidity. Follow by adding the fresh baby spinach, cooking it just until wilted, preserving its vibrant green color and tender texture that lightens the dish.

Step 5: Combine and Finish

Lower the heat, then return the golden gnocchi to the pan. Gently stir in the crumbled feta, which melts slightly and melts into pockets of creamy, salty bliss throughout the dish. Once everything is well combined and warm, remove from heat and season generously with freshly ground black pepper. Don’t forget to sprinkle those toasted pine nuts on top for that irresistible crunch!

How to Serve Pan-Fried Gnocchi with Fennel, Tomato, Spinach, and Feta Recipe

The image shows a black pan filled with golden brown gnocchi pieces scattered across the pan. Mixed evenly among the gnocchi are bright green fresh spinach leaves and small bits of browned garlic. The gnocchi have a slightly crispy texture on the outside with soft edges. The spinach leaves added on top look fresh and vibrant, creating a contrast with the warm yellow and brown tones of the gnocchi. The surface around the pan is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Consider adding a few extra crumbles of feta for creamy tang, a drizzle of high-quality olive oil for richness, or a sprinkle of fresh herbs like parsley or basil to bring an herbal brightness that complements the fennel’s subtle sweetness.

Side Dishes

This Pan-Fried Gnocchi with Fennel, Tomato, Spinach, and Feta Recipe shines wonderfully as a main, but it’s also fantastic alongside a crisp green salad or some roasted vegetables for a wholesome, balanced meal. A crusty loaf of bread would be perfect for soaking up any leftover juices!

Creative Ways to Present

For a dinner party, serve portions in individual rustic bowls with a dusting of black pepper and fennel seeds for a pretty flourish. Alternatively, pile it high on a large sharing platter with the pine nuts scattered generously on top, encouraging everyone to dig in family-style.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pan-Fried Gnocchi with Fennel, Tomato, Spinach, and Feta Recipe in an airtight container in the fridge for up to 2 days. The flavors deepen overnight, making for a delicious next-day meal.

Freezing

This dish is best enjoyed fresh, but you can freeze leftover cooked gnocchi separately before combining with the sauce. When frozen, use within 1-2 months, then reheat gently to avoid a mushy texture.

Reheating

Warm leftovers in a non-stick pan over medium heat, adding a splash of water or olive oil to revive the crispiness of the gnocchi. Avoid microwaving if possible, since that can make the texture less appealing.

FAQs

Can I use dried gnocchi instead of fresh?

Dried gnocchi can work, but fresh gnocchi offers the best texture and crisps up more beautifully in the pan. If you use dried, cook according to package instructions first before pan-frying.

Is the feta essential?

Feta adds a wonderful salty creaminess that lifts the dish, but if you’re not a fan, goat cheese or ricotta salata can be great alternatives to maintain that tangy touch.

Can I skip the pine nuts?

While pine nuts provide a lovely crunch and buttery flavor, you can substitute them with toasted walnuts, almonds, or simply omit if you have a nut allergy.

How spicy is the dish with the red chili?

The red chili adds a gentle warmth without being overpowering. You can easily adjust the amount based on your heat preference or leave it out for a milder version.

Can this recipe be made vegan?

Absolutely! Use vegan butter and olive oil, swap feta for a plant-based cheese or omit entirely, and you’ll still have a delicious, hearty meal full of flavor and texture.

Final Thoughts

There’s something truly special about this Pan-Fried Gnocchi with Fennel, Tomato, Spinach, and Feta Recipe—it’s quick, packed with fresh, exciting flavors, and satisfies that craving for comfort food in a sophisticated way. Once you make it, your weeknight dinners will never be the same. I hope you have as much fun cooking and enjoying it as I do sharing it with close friends and family!

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