Pan-Fried Gnocchi with Fennel, Tomato, Spinach, and Feta Recipe
A vibrant and flavorful pan-fried gnocchi recipe featuring toasted pine nuts, fragrant fennel seeds, spicy chili, fresh tomatoes, wilted spinach, and creamy feta cheese. This quick and easy dish combines crispy golden gnocchi with fresh, aromatic ingredients for a delightful, hearty meal perfect for any weeknight.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Spices and Nuts
- 2 tsp fennel seeds
- 2 tbsp pine nuts
Fats and 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 cheese
Seasoning
- Freshly ground black pepper, to taste
Instructions
- Crush the fennel seeds: Using a pestle and mortar, lightly crush the fennel seeds to release their aromatic oils and enhance their flavor.
- Toast the pine nuts: Heat a frying pan over medium-high heat and add the pine nuts. Toast them until they turn golden brown, then remove from the pan and set aside to prevent burning.
- Fry the gnocchi: In the same pan, add butter and olive oil. When hot and bubbling, add the fresh gnocchi. Fry them for several minutes, turning regularly to ensure all sides become golden brown and crispy. Once cooked, remove from the pan and set aside.
- Toast fennel seeds: Add the crushed fennel seeds to the pan and toast them for 1-2 minutes until fragrant, releasing their flavor into the oil.
- Sauté chili and garlic: Add the finely chopped red chili and minced garlic to the pan. Cook for a couple of minutes until they become aromatic but not burnt.
- Cook the tomatoes: Add the chopped tomatoes to the pan and fry for a few minutes until they soften and release their juices, creating a flavorful base.
- Wilt the spinach: Add the baby spinach to the pan and cook for a few minutes until it wilts and reduces in volume.
- Combine gnocchi and feta: Reduce the heat to low, add the fried gnocchi back into the pan, and gently stir in the crumbled feta cheese, allowing it to warm without melting completely.
- Finish and serve: Remove the pan from heat. Serve the gnocchi immediately garnished with the toasted pine nuts and freshly ground black pepper for added texture and flavor.
Notes
- Lightly crushing fennel seeds helps release their essential oils, enhancing their aroma and flavor.
- Toast pine nuts carefully as they can burn quickly and turn bitter.
- Turning gnocchi frequently ensures even browning on all sides.
- If preferred, you can adjust the amount of chili to control the spice level.
- Serve immediately for best texture; reheating may soften the crispy gnocchi.
